Directions:
- Slice squash in half lengthwise. With a sharp spoon, scoop out the soft inside portion of the squash to form a canoe shape. Chop the squash innards roughly and set aside.
- Heat oil in a frying pan. Add onions and garlic, saute for one minute.
- Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated.
- Mix in cheese and tomato paste, cook 2-3 more minutes.
- Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top.
- Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.12 Kcal (289 kJ) | ||
| Calories from fat | 30.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 87.98mg | 4% | |
| Potassium | 226.04mg | 5% | |
| Total Carbs | 6.12g | 2% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 4.31g | 9% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 0.8mg | 4% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 121 Kcal (507 kJ) | ||
| Calories from fat | 53.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 5% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 1% | |
| Sodium | 154.01mg | 4% | |
| Potassium | 395.69mg | 5% | |
| Total Carbs | 10.71g | 2% | |
| Sugars | 5.7g | 13% | |
| Dietary Fiber | 2.44g | 6% | |
| Protein | 7.54g | 9% | |
| Vitamin C | 13.7mg | 13% | |
| Iron | 1.4mg | 4% | |
| Calcium | 212mg | 12% | |
* 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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