Try this Squash n Peanut Butter Tamales recipe, or contribute your own.
Suggest a better descriptionTo make filling: Wash squash, but leave skin on. Cut in half, remove and discard seeds. Dice squash and place on a metal steamer (flesh side up). Sprinkle squash with salt and steam over rapidly boiling water until tender, about 20 to 25 minutes. Remove from heat and mash in a food processor. Fill and cook tamales according to "Tamales: Basic Procedure". Per serving (2 tamales): 357 cal; 2 g prot; 161 mg sod; 63 g carb; 6 g fat; 0 mg chol; 9 mg calcium
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 186 | ||
Calories from Fat: 30 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.8mg | 1 % | |
Potassium 563mg | 15 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 33.6g | ||
Protein 7g | 10 % | |
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: 186
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