Directions:
- Preheat oven to 350 degrees.
- Bake whole squash 1 hour or until tender when pierced with fork.
- Remove from oven and allow to cool 5-10 minutes.
- Halve lengthwise and remove seeds.
- With fork, pull out the spaghetti-like strands.
- Divide in half and place in 2 bowls.
- Set aside.
- Reduce oven temperature to 325 degrees.
- In small skillet, heat cumin seed over medium heat for 2 minutes, stirring constantly.
- Add curry powder.
- Heat 1 minute.
- Pour over half of the squash.
- Add yogurt, sour cream, brown sugar, mint, basil, and salt.
- Toss to combine.
- Mound mixture in center of oven-proof serving platter.
- Surround with remaining half of squash and garnish with toasted pecans.
- Sprinkle with pepper to taste.
- Bake until thoroughly heated, 10-12 minutes.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.68 Kcal (916 kJ) | ||
| Calories from fat | 139.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.53g | 24% | |
|---|---|---|---|
| Cholesterol | 9.01mg | 3% | |
| Sodium | 351.24mg | 15% | |
| Potassium | 389.77mg | 8% | |
| Total Carbs | 21.5g | 7% | |
| Sugars | 10.42g | 42% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 5.06g | 10% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 22.9mg | 127% | |
| Calcium | 128mg | 13% | |
| Amount Per 100 g | |||
| Calories | 82.14 Kcal (344 kJ) | ||
| Calories from fat | 52.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 24% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 3% | |
| Sodium | 131.93mg | 15% | |
| Potassium | 146.41mg | 8% | |
| Total Carbs | 8.08g | 7% | |
| Sugars | 3.91g | 42% | |
| Dietary Fiber | 2.18g | 23% | |
| Protein | 1.9g | 10% | |
| Vitamin C | 2.2mg | 10% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 8.6mg | 127% | |
| Calcium | 48.1mg | 13% | |
* 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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