Directions:
- Preheat oven to 350. In oven, melt butter in a 9 by 13 inch baking dish. Set aside.
- With a sharp knife, carefully cut acorn squash into wedges or rings. Scoop out seeds.
- Break eggs into a shallow bowl and beat lightly.
- In another bowl, combine bread crumbs with the Romano cheese.
- Dip each squash piece in beaten egg.
- Dredge in coating mix. Set in buttered baking dish.
- Bake until squash is tender and outside turns crispy brown, 25-30 minutes.
- Turn over with tongs and bake until second side is lightly browned, an additional 5-10 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.46 Kcal (1233 kJ) | ||
| Calories from fat | 128.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 22% | |
|---|---|---|---|
| Cholesterol | 112.73mg | 38% | |
| Sodium | 525.24mg | 22% | |
| Potassium | 482.47mg | 10% | |
| Total Carbs | 31.69g | 11% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 10.61g | 21% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 183.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 165.61 Kcal (693 kJ) | ||
| Calories from fat | 72.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 22% | |
|---|---|---|---|
| Cholesterol | 63.4mg | 38% | |
| Sodium | 295.41mg | 22% | |
| Potassium | 271.36mg | 10% | |
| Total Carbs | 17.82g | 11% | |
| Sugars | 1.05g | 7% | |
| Dietary Fiber | 2.06g | 15% | |
| Protein | 5.97g | 21% | |
| Vitamin C | 7.2mg | 21% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 17% | |
| Calcium | 103.4mg | 18% | |
* 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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