Directions:
- Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13-in. x 9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour.
- Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities.
- Bake 15-20 minutes longer or until filling is lightly browned and squash is tender. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.55 Kcal (1233 kJ) | ||
| Calories from fat | 193.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.51g | 33% | |
|---|---|---|---|
| Cholesterol | 30.84mg | 10% | |
| Sodium | 272.25mg | 11% | |
| Potassium | 687.42mg | 15% | |
| Total Carbs | 26.58g | 9% | |
| Sugars | 7.91g | 32% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 4.1g | 8% | |
| Vitamin C | 35.9mg | 60% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 2.2mg | 12% | |
| Calcium | 111mg | 11% | |
| Amount Per 100 g | |||
| Calories | 140.07 Kcal (586 kJ) | ||
| Calories from fat | 92.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 33% | |
|---|---|---|---|
| Cholesterol | 14.67mg | 10% | |
| Sodium | 129.47mg | 11% | |
| Potassium | 326.9mg | 15% | |
| Total Carbs | 12.64g | 9% | |
| Sugars | 3.76g | 32% | |
| Dietary Fiber | 2.25g | 19% | |
| Protein | 1.95g | 8% | |
| Vitamin C | 17.1mg | 60% | |
| Vitamin A | 0.8mg | 59% | |
| Iron | 1mg | 12% | |
| Calcium | 52.8mg | 11% | |
* 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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