Try this Baked Summer Squash recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Bake 15-20 minutes or until squash is tender. Serve immediately.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 6 | ||
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Calories: 76 | ||
Calories from Fat: 25 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 42.8mg | 1 % | |
Potassium 575mg | 15 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 6.2g | ||
Protein 6g | 9 % | |
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: 76
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