Directions:
- Cut squash in half; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender.
- Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind. Cut pulp into 1/2-in. pieces.
- In a large skillet, saute peppers and onion in oil until tender. Add tomatoes and squash; heat through. Transfer to a large bowl; add butter mixture and toss to coat. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.23 Kcal (755 kJ) | ||
| Calories from fat | 64.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 11% | |
|---|---|---|---|
| Sodium | 365.38mg | 15% | |
| Potassium | 552.95mg | 12% | |
| Total Carbs | 26.76g | 9% | |
| Sugars | 8.98g | 36% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 5.68g | 11% | |
| Vitamin C | 49.5mg | 83% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.5mg | 8% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 84.43 Kcal (353 kJ) | ||
| Calories from fat | 30.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 11% | |
|---|---|---|---|
| Sodium | 171.15mg | 15% | |
| Potassium | 259.01mg | 12% | |
| Total Carbs | 12.54g | 9% | |
| Sugars | 4.2g | 36% | |
| Dietary Fiber | 1.86g | 16% | |
| Protein | 2.66g | 11% | |
| Vitamin C | 23.2mg | 83% | |
| Vitamin A | 0.5mg | 34% | |
| Iron | 0.7mg | 8% | |
| Calcium | 30.5mg | 7% | |
* 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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