Directions:
- Boil the whole squash until tender, no more than 5 minutes.
- Drain and cut the vegetables in half lengthwise. Scoop out the seeds to make a boat-shaped cavity. (Leave some of the meat on the squash peel, so that you don't scrape down to the outer skin).
- Preheat the oven to 350 degrees.
- Combine the peas, butter, salt, pepper, sugar and cream in a blender and puree until soft but not runny. (Begin with just 2 tablespoons of the cream, and add more only if needed.).
- Fill the squash cavities with the pea mixture, and place them in a greased baking dish.
- Combine the bread crumbs and cheese, sprinkle over the squash.
- Bake for 12 to 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.54 Kcal (212 kJ) | ||
| Calories from fat | 40.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 7% | |
|---|---|---|---|
| Cholesterol | 14.14mg | 5% | |
| Sodium | 33.4mg | 1% | |
| Potassium | 10.97mg | 0% | |
| Total Carbs | 2.03g | 1% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 0.65g | 1% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 262.61 Kcal (1099 kJ) | ||
| Calories from fat | 209.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.31g | 7% | |
|---|---|---|---|
| Cholesterol | 73.46mg | 5% | |
| Sodium | 173.56mg | 1% | |
| Potassium | 56.98mg | 0% | |
| Total Carbs | 10.57g | 1% | |
| Sugars | 3.4g | 3% | |
| Dietary Fiber | 1.48g | 1% | |
| Protein | 3.36g | 1% | |
| Vitamin C | 1.3mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 70.4mg | 1% | |
* 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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