Directions:
- First, boil the squash in a good deal of salted water till tender. Drain, then mash with a potato masher till not quite smooth.
- Meanwhile, cook the holy trinity -onion, celey, and bell pepper in canola oil over medium heat till celery is nearly tender. Season lightly with salt and pepper.
- Add the shrimp to the pan and cook just till shrimp are pink. Remove from heat.
- Combine squash, shrimp mixture, creole seasoning, and bread crumbs. Mixture should not be dry.
- Transfer to baking dish, dust with more bread crumbs and dot with butter.
- Bake at 350 till bubbly and top is lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.47 Kcal (1103 kJ) | ||
| Calories from fat | 148.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.45g | 25% | |
|---|---|---|---|
| Cholesterol | 32.88mg | 11% | |
| Sodium | 720.06mg | 30% | |
| Potassium | 102.83mg | 2% | |
| Total Carbs | 24.03g | 8% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 5.91g | 12% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 1mg | 6% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 277.67 Kcal (1163 kJ) | ||
| Calories from fat | 156.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.34g | 25% | |
|---|---|---|---|
| Cholesterol | 34.65mg | 11% | |
| Sodium | 758.87mg | 30% | |
| Potassium | 108.37mg | 2% | |
| Total Carbs | 25.33g | 8% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 6.23g | 12% | |
| Vitamin C | 8.9mg | 14% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39.4mg | 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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