Directions:
- Cook squash in boiling water to cover 8 to 10 minutes or until tender. Drain squash, and press between paper towels.
- Melt butter in a large skillet; add chopped onion and garlic, and sauté until tender.
- Combine onion mixture, squash, soup, and remaining ingredients; spoon into a lightly greased 11- x 7-inch baking dish.
- Bake at 350° for 30 minutes or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.65 Kcal (505 kJ) | ||
| Calories from fat | 43.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 7% | |
|---|---|---|---|
| Cholesterol | 55.94mg | 19% | |
| Sodium | 390.38mg | 16% | |
| Potassium | 517.56mg | 11% | |
| Total Carbs | 16.08g | 5% | |
| Sugars | 9.83g | 39% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 44.64 Kcal (187 kJ) | ||
| Calories from fat | 16.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 7% | |
|---|---|---|---|
| Cholesterol | 20.7mg | 19% | |
| Sodium | 144.43mg | 16% | |
| Potassium | 191.49mg | 11% | |
| Total Carbs | 5.95g | 5% | |
| Sugars | 3.64g | 39% | |
| Dietary Fiber | 0.17g | 2% | |
| Protein | 1.72g | 9% | |
| Vitamin C | 4.8mg | 21% | |
| Iron | 0.1mg | 2% | |
| Calcium | 17.5mg | 5% | |
* 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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