Directions:
- Preheat oven to 350 degrees.
- Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
- Boil the squash covered in 1 inch of water for 2 minutes.
- Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
- Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar.
- In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
- Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
- Sprinkle the parmesan cheese over the top and replace the squash tops.
- Bake for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.31 Kcal (541 kJ) | ||
| Calories from fat | 66.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 11% | |
|---|---|---|---|
| Cholesterol | 68.95mg | 23% | |
| Sodium | 180.11mg | 8% | |
| Potassium | 96.93mg | 2% | |
| Total Carbs | 10.41g | 3% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 97.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 150.95 Kcal (632 kJ) | ||
| Calories from fat | 77.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 11% | |
|---|---|---|---|
| Cholesterol | 80.48mg | 23% | |
| Sodium | 210.24mg | 8% | |
| Potassium | 113.15mg | 2% | |
| Total Carbs | 12.16g | 3% | |
| Sugars | 2.64g | 9% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 6.4g | 11% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 113.9mg | 10% | |
* 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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