Directions:
- Heat over 425 . Oil a foil covered cookie sheet. Cut squash in half and scoop out seeds place cut side down on baking sheet. Bake 40 minutes. When cool scoop out pulp and puree should have about 2 cups. Turn oven down to 375. Oil a 2 quart baking dish. Add oil to skillet and add diced onion cook until soft add garlic then stir in fresh parsley, fresh sage and squash seasoning to taste with salt and pepper. remove from heat. In bowl beat eggs with milk add 1/2 teaspoon salt and pepper stir in squash and grated cheese. Put into the prepared baking dish sprinkle with parmesan and bake 30-40 minutes. The fresh herbs substitued as follows-1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.37 Kcal (856 kJ) | ||
| Calories from fat | 108.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.04g | 19% | |
|---|---|---|---|
| Cholesterol | 98.56mg | 33% | |
| Sodium | 181.05mg | 8% | |
| Potassium | 509.27mg | 11% | |
| Total Carbs | 14.89g | 5% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 10.43g | 21% | |
| Vitamin C | 15.8mg | 26% | |
| Iron | 1.8mg | 10% | |
| Calcium | 268.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 103.02 Kcal (431 kJ) | ||
| Calories from fat | 54.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 19% | |
|---|---|---|---|
| Cholesterol | 49.69mg | 33% | |
| Sodium | 91.27mg | 8% | |
| Potassium | 256.73mg | 11% | |
| Total Carbs | 7.51g | 5% | |
| Sugars | 0.93g | 7% | |
| Dietary Fiber | 1.38g | 11% | |
| Protein | 5.26g | 21% | |
| Vitamin C | 8mg | 26% | |
| Iron | 0.9mg | 10% | |
| Calcium | 135.6mg | 27% | |
* 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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