Directions:
- Cut squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to depth of 1 inch.
- Bake, covered, at 375° for 30 to 40 minutes. Let cool; scoop out pulp, and mash.
- Beat pulp, egg yolks, whipping cream, and next 5 ingredients at medium speed with an electric mixer until blended. Set mixture aside.
- Beat egg whites at high speed until stiff peaks form; gently fold into squash mixture. Spoon into a lightly greased 2-quart souffle dish. Sprinkle with almonds.
- Bake at 350° for 55 minutes or until puffed and golden. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4301.29 Kcal (18009 kJ) | ||
| Calories from fat | 3042.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 338.02g | 520% | |
|---|---|---|---|
| Cholesterol | 846.51mg | 282% | |
| Sodium | 2722.57mg | 113% | |
| Potassium | 5820.95mg | 124% | |
| Total Carbs | 263.73g | 88% | |
| Sugars | 107.54g | 430% | |
| Dietary Fiber | 57.35g | 229% | |
| Protein | 121.22g | 242% | |
| Vitamin C | 144.4mg | 241% | |
| Vitamin A | 7.4mg | 246% | |
| Iron | 23mg | 128% | |
| Calcium | 1652.4mg | 165% | |
| Amount Per 100 g | |||
| Calories | 268.83 Kcal (1126 kJ) | ||
| Calories from fat | 190.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.13g | 520% | |
|---|---|---|---|
| Cholesterol | 52.91mg | 282% | |
| Sodium | 170.16mg | 113% | |
| Potassium | 363.81mg | 124% | |
| Total Carbs | 16.48g | 88% | |
| Sugars | 6.72g | 430% | |
| Dietary Fiber | 3.58g | 229% | |
| Protein | 7.58g | 242% | |
| Vitamin C | 9mg | 241% | |
| Vitamin A | 0.5mg | 246% | |
| Iron | 1.4mg | 128% | |
| Calcium | 103.3mg | 165% | |
* 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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