Directions:
- Preheat oven to 400º. Line a cookie sheet with foil.
- Cut the squash lengthwise in half.
- Seed and cut it into 4 squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
- Rub all over with olive oil.
- Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
- Bake 45 minutes or until easily pierced with a knife and lightly browned.
- Serve hot or at room temperature, sprinkled with balsamic vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.8 Kcal (213 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.58mg | 0% | |
| Potassium | 357.04mg | 8% | |
| Total Carbs | 13.09g | 4% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 20.8mg | 35% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.1mg | 6% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 47.83 Kcal (200 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.25mg | 0% | |
| Potassium | 336.18mg | 8% | |
| Total Carbs | 12.33g | 4% | |
| Sugars | 2.86g | 12% | |
| Dietary Fiber | 1.87g | 8% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 19.6mg | 35% | |
| Vitamin A | 0.9mg | 33% | |
| Iron | 1mg | 6% | |
| Calcium | 46.6mg | 5% | |
* 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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