Cut squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a 13x9 inch baking dish. Add water to a depth of 1/2 inch.
Bake, uncovered at 350(F) degrees for 40 minutes. Drain; invert halves.
Stir together sugar and next 5 ingredients. Drizzle sugar mixture evenly in center of each squash; brush mixture evenly over squash.
Bake at 350(F) degrees for 45 minutes. Sprinkle with pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (23g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (51%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 22.4mg||1 %|
|Potassium 34.9mg||1 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 9.3g|
|Protein 0.4g||1 %|
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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: 78
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