Directions:
- Wash squash; cut in half crosswise. Remove and discard seeds. Place squash, cut sides down, in a 13- x 9- x 2-inch baking dish. Add hot water to dish to depth of 1/2 inch. Bake, uncovered, at 400° for 30 to 40 minutes or until tender. Drain and let cool slightly.
- Scoop out pulp into a bowl, leaving 1/4-inch-thick shells. 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 baking 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 to 20 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.87 Kcal (858 kJ) | ||
| Calories from fat | 47.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 1.66mg | 1% | |
| Sodium | 159.27mg | 7% | |
| Potassium | 464.93mg | 10% | |
| Total Carbs | 37.11g | 12% | |
| Sugars | 12.75g | 51% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 3.09g | 6% | |
| Vitamin C | 34mg | 57% | |
| Iron | 1.1mg | 6% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 151.64 Kcal (635 kJ) | ||
| Calories from fat | 35.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 8% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 1% | |
| Sodium | 117.89mg | 7% | |
| Potassium | 344.13mg | 10% | |
| Total Carbs | 27.47g | 12% | |
| Sugars | 9.44g | 51% | |
| Dietary Fiber | 2.26g | 12% | |
| Protein | 2.29g | 6% | |
| Vitamin C | 25.1mg | 57% | |
| Iron | 0.8mg | 6% | |
| Calcium | 31.9mg | 4% | |
* 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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