Directions:
- Set aside rice and nuts.
- Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish.
- Combine with rice and put back in the squash shells.
- Sprinkle with walnuts.
- Cook at 350 for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.69 Kcal (920 kJ) | ||
| Calories from fat | 107.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 18% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 105.42mg | 4% | |
| Potassium | 589.17mg | 13% | |
| Total Carbs | 26.2g | 9% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 60.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 112.75 Kcal (472 kJ) | ||
| Calories from fat | 55.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 18% | |
|---|---|---|---|
| Cholesterol | 7.83mg | 5% | |
| Sodium | 54.11mg | 4% | |
| Potassium | 302.37mg | 13% | |
| Total Carbs | 13.45g | 9% | |
| Sugars | 2.71g | 21% | |
| Dietary Fiber | 2.14g | 17% | |
| Protein | 2.62g | 10% | |
| Vitamin C | 8.2mg | 27% | |
| Iron | 1.1mg | 12% | |
| Calcium | 31mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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