Try this Succotash-Stuffed Butternut Squash recipe, or contribute your own.
Suggest a better descriptionCut squash in half lengthwise; remove seeds and strings. Bake at 350? 35 to 40 minutes or until tender. Set aside. When cool, scoop out pulp and chop coarsely. Saute onion, peppers and garlic in stock about 5 minutes. Add lima beans, corn, herbs, salt, pepper, nutmeg; cook over low heat 5 minutes more. Add chopped squash. Spoon into squash shells. Sprinkle tops with bread crumbs and cheese. Place under broiler 5 to 7 minutes or until lightly browned. For 6 servings: 266 cal, 2.7 g fat (8.3% CFF) Posted to fatfree digest V96 #291 Date: Mon, 21 Oct 1996 07:42:15 PST From: loraelln@juno.com (Laura Shears)
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 184 | ||
Calories from Fat: 41 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 730.3mg | 25 % | |
Potassium 140.3mg | 4 % | |
Total Carbohydrate 27.3g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 24.8g | ||
Protein 8.4g | 12 % | |
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: 184
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