1) Scoop out and discard seeds from squash. Place cut side down in a 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 45 minutes.
2) Drain water from pan; turn squash cut side up. Combine the syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, for 10 minutes or until glaze is heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (437g)|
|Recipe Makes: 2|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 20.4mg||1 %|
|Potassium 836.4mg||22 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 52.3g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 216
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