Directions:
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13-in. x 9-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strands with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hot dogs. Store in the refrigerator. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.34 Kcal (985 kJ) | ||
| Calories from fat | 135.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 23% | |
|---|---|---|---|
| Sodium | 181.39mg | 8% | |
| Potassium | 249.68mg | 5% | |
| Total Carbs | 28.01g | 9% | |
| Sugars | 20.51g | 82% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 23.9mg | 40% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 103.15 Kcal (432 kJ) | ||
| Calories from fat | 59.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 23% | |
|---|---|---|---|
| Sodium | 79.5mg | 8% | |
| Potassium | 109.43mg | 5% | |
| Total Carbs | 12.28g | 9% | |
| Sugars | 8.99g | 82% | |
| Dietary Fiber | 1.68g | 15% | |
| Protein | 0.84g | 4% | |
| Vitamin C | 10.5mg | 40% | |
| Calcium | 19.4mg | 4% | |
* 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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