1. Heat oven to 350 degrees. Cut squash into quarters; remove seeds. Place, cut side down, in ungreased shallow baking pan. Bake at 350 degrees for 45 to 50 minutes or until tender. Cool slightly. 2. Grease 1-quart casserole. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg, and margarine to squash. Mix with potato masher or fork until well blended. Spoon into greased casserole. Sprinkle with chives and 1/8 teaspoon nutmeg. 3. Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated. Nutrition Information Per Serving: 160 Calories, 7 g Fat, 210 mg Sodium taken from Pillsbury Classic Cookbooks magazine. Posted to MM-Recipes Digest by Paula
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|Serving Size: 1 Serving (32g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 103 (66%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1.7mg||1 %|
|Sodium 93.4mg||3 %|
|Potassium 38.4mg||1 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 13.9g|
|Protein 0.2g||0 %|
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Calories per serving: 156
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