Directions:
- Cut squash into 1 in. slices; discard seeds and ends. Arrange slices in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and bake at 350° for 40 minutes.
- Meanwhile, in a saucepan, combine 1/4 cup butter, brown sugar and water; bring to a boil. Brush over the squash. Bake, uncovered, for 15 minutes or until tender, basting frequently.
- Place beans in a saucepan and cover with water; bring to a boil. Cook for 10 minutes or until tender; drain. Add basil, rosemary and remaining butter, salt and pepper. Spoon into squash rings. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.85 Kcal (929 kJ) | ||
| Calories from fat | 69.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 306.09mg | 13% | |
| Potassium | 713.26mg | 15% | |
| Total Carbs | 38.48g | 13% | |
| Sugars | 20.05g | 80% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 3.14g | 6% | |
| Vitamin C | 25.7mg | 43% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.5mg | 14% | |
| Calcium | 97.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 85.2 Kcal (357 kJ) | ||
| Calories from fat | 26.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 12% | |
|---|---|---|---|
| Cholesterol | 7.81mg | 7% | |
| Sodium | 117.55mg | 13% | |
| Potassium | 273.91mg | 15% | |
| Total Carbs | 14.78g | 13% | |
| Sugars | 7.7g | 80% | |
| Dietary Fiber | 2.05g | 21% | |
| Protein | 1.2g | 6% | |
| Vitamin C | 9.9mg | 43% | |
| Iron | 1mg | 14% | |
| Calcium | 37.5mg | 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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