Directions:
- Cut off narrow neck of each squash. Insert a small paring knife into cut ends of squash. Carefully twist knife to remove pulp. (Do not pierce sides of squash.)
- Combine 2 teaspoons garlic, lamb, and next 7 ingredients (through pepper) in a bowl. Stuff lamb mixture evenly into squash to within 1/4 inch of opening. Place squash horizontally, slightly overlapping, in a 5-quart electric slow cooker coated with cooking spray.
- Combine remaining 2 teaspoons garlic, onion, and next 3 ingredients (through tomatoes); pour over squash. Cover and cook on LOW for 6 hours or until squash is tender and filling is done. Serve squash with sauce; sprinkle with additional mint, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.99 Kcal (1197 kJ) | ||
| Calories from fat | 108.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 18% | |
|---|---|---|---|
| Cholesterol | 41.39mg | 14% | |
| Sodium | 322.75mg | 13% | |
| Potassium | 879.29mg | 19% | |
| Total Carbs | 31.67g | 11% | |
| Sugars | 16.46g | 66% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 14.18g | 28% | |
| Vitamin C | 29.4mg | 49% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 82.4mg | 458% | |
| Calcium | 92.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 60.98 Kcal (255 kJ) | ||
| Calories from fat | 23.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 18% | |
|---|---|---|---|
| Cholesterol | 8.83mg | 14% | |
| Sodium | 68.82mg | 13% | |
| Potassium | 187.48mg | 19% | |
| Total Carbs | 6.75g | 11% | |
| Sugars | 3.51g | 66% | |
| Dietary Fiber | 0.57g | 11% | |
| Protein | 3.02g | 28% | |
| Vitamin C | 6.3mg | 49% | |
| Vitamin A | 0.1mg | 23% | |
| Iron | 17.6mg | 458% | |
| Calcium | 19.7mg | 9% | |
* 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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