Directions:
- Half squash lengthwise and scoop out seeds
- Chop all other vergetables
- Fill the squash halves with the vegetables and cover with the dressing
- Bake at 375 for 1/2 and hour
- Drizzle edges of squash with the olive oil
- Bake for another 15 min
- Remove from heat and let cool slightly
- Remove inside of squash into a bowl, scraping the squash with a fork retaining the strands
- Toss and serve
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 665.94 Kcal (2788 kJ) | ||
| Calories from fat | 612.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.1g | 105% | |
|---|---|---|---|
| Sodium | 372.12mg | 16% | |
| Potassium | 302.75mg | 6% | |
| Total Carbs | 13.92g | 5% | |
| Sugars | 7.53g | 30% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 128.8mg | 215% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.6mg | 281% | |
| Calcium | 33.4mg | 3% | |
* 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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