Directions:
- Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 400° for 30 minutes or until tender.
- When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Drain water from pan; place squash cut side up in pan and set aside.
- In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. Top with cheese if desired. Sprinkle with paprika. Bake, uncovered, at 400° for 20-25 minutes or until heated through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.74 Kcal (489 kJ) | ||
| Calories from fat | 18.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 3% | |
|---|---|---|---|
| Cholesterol | 30.99mg | 10% | |
| Sodium | 257.43mg | 11% | |
| Potassium | 773.57mg | 16% | |
| Total Carbs | 22.09g | 7% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 4.81g | 10% | |
| Vitamin C | 23.7mg | 40% | |
| Iron | 2.4mg | 14% | |
| Calcium | 123.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 50.11 Kcal (210 kJ) | ||
| Calories from fat | 7.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 3% | |
|---|---|---|---|
| Cholesterol | 13.3mg | 10% | |
| Sodium | 110.51mg | 11% | |
| Potassium | 332.07mg | 16% | |
| Total Carbs | 9.48g | 7% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 1.91g | 18% | |
| Protein | 2.06g | 10% | |
| Vitamin C | 10.2mg | 40% | |
| Iron | 1mg | 14% | |
| Calcium | 53.1mg | 12% | |
* 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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