Directions:
- Preheat oven to 325°.
- Cut squash into quarters. Cook squash in boiling water 12 minutes or until very tender. Drain. Place squash in a large bowl; mash with a potato masher. Set aside. 3. Heat oil in a small skillet over medium-high heat; add onion and carrot. Sauté 3 minutes.
- Add onion mixture to squash. Stir in soup and next 5 ingredients.
- Sprinkle 1/2 cup stuffing mix in an 8- inch square baking dish coated with cooking spray. Spoon squash mixture over stuffing mix; top with remaining stuffing mix. Bake, uncovered, at 325° for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.28 Kcal (164 kJ) | ||
| Calories from fat | 7.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 1% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 195.6mg | 8% | |
| Potassium | 214.08mg | 5% | |
| Total Carbs | 7.32g | 2% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 28.72 Kcal (120 kJ) | ||
| Calories from fat | 5.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 1% | |
|---|---|---|---|
| Cholesterol | 0.44mg | 0% | |
| Sodium | 142.99mg | 8% | |
| Potassium | 156.5mg | 5% | |
| Total Carbs | 5.35g | 2% | |
| Sugars | 2.94g | 16% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 4.2mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.4mg | 2% | |
* 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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