Directions:
- Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place pulp side down in an 11-in. x 7-in. baking dish; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes.
- Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell.
- In a large bowl, combine the pulp, rice, ricotta cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.75 Kcal (1582 kJ) | ||
| Calories from fat | 89.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.99g | 15% | |
|---|---|---|---|
| Cholesterol | 30.87mg | 10% | |
| Sodium | 368.66mg | 15% | |
| Potassium | 1298.93mg | 28% | |
| Total Carbs | 70.01g | 23% | |
| Sugars | 15.12g | 60% | |
| Dietary Fiber | 8.93g | 36% | |
| Protein | 10.29g | 21% | |
| Vitamin C | 74.7mg | 125% | |
| Vitamin A | 3.4mg | 115% | |
| Iron | 3.8mg | 21% | |
| Calcium | 264.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 76.73 Kcal (321 kJ) | ||
| Calories from fat | 18.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 15% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 10% | |
| Sodium | 74.88mg | 15% | |
| Potassium | 263.84mg | 28% | |
| Total Carbs | 14.22g | 23% | |
| Sugars | 3.07g | 60% | |
| Dietary Fiber | 1.81g | 36% | |
| Protein | 2.09g | 21% | |
| Vitamin C | 15.2mg | 125% | |
| Vitamin A | 0.7mg | 115% | |
| Iron | 0.8mg | 21% | |
| Calcium | 53.7mg | 26% | |
* 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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