Directions:
- Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.65 Kcal (455 kJ) | ||
| Calories from fat | 91.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.21g | 16% | |
|---|---|---|---|
| Cholesterol | 27.58mg | 9% | |
| Sodium | 131.31mg | 5% | |
| Potassium | 30.86mg | 1% | |
| Total Carbs | 1.51g | 1% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 3.43g | 7% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 98.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 314.18 Kcal (1315 kJ) | ||
| Calories from fat | 265.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.53g | 16% | |
|---|---|---|---|
| Cholesterol | 79.75mg | 9% | |
| Sodium | 379.7mg | 5% | |
| Potassium | 89.22mg | 1% | |
| Total Carbs | 4.37g | 1% | |
| Sugars | 1.7g | 2% | |
| Dietary Fiber | 0.97g | 1% | |
| Protein | 9.92g | 7% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 0.2mg | 0% | |
| Calcium | 285mg | 10% | |
* 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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