Directions:
- Wash squash; cut in half crosswise.
- Remove and discard seeds.
- Place squash, cut side down, in a 13x9 baking dish.
- Add hot water to dish to depth of 1/2 inch.
- Bake, uncovered, at 400 for 30-40 minutes or until tender.
- Drain and let cool slightly.
- Scoop out pulp into a bowl, leaving 1/4 inch-thick shell.
- Mash pulp.
- Add orange juice concentrate, brown sugar, and allspice; stir well.
- Cut a thin slice off bottom of each squash shell so it will sit flat.
- Coat baking dish with cooking spray; return squash shells to dish.
- Spoon squash mixture evenly into shells.
- Combine corn flake crumbs, pecans, and margarine.
- Sprinkle crumb mixture evenly over squash.
- Bake, uncovered, at 400 for 15-20 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.52 Kcal (1103 kJ) | ||
| Calories from fat | 54.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Sodium | 149.08mg | 6% | |
| Potassium | 917.22mg | 20% | |
| Total Carbs | 50.15g | 17% | |
| Sugars | 12.75g | 51% | |
| Dietary Fiber | 5.66g | 23% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 48.3mg | 81% | |
| Iron | 2.4mg | 13% | |
| Calcium | 85.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 99.22 Kcal (415 kJ) | ||
| Calories from fat | 20.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 9% | |
|---|---|---|---|
| Sodium | 56.13mg | 6% | |
| Potassium | 345.33mg | 20% | |
| Total Carbs | 18.88g | 17% | |
| Sugars | 4.8g | 51% | |
| Dietary Fiber | 2.13g | 23% | |
| Protein | 1.65g | 9% | |
| Vitamin C | 18.2mg | 81% | |
| Iron | 0.9mg | 13% | |
| Calcium | 32.2mg | 9% | |
* 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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