From http://allrecipes.com/recipe/222200/butternut-squash-and-trout-bake-with-fresh-salsa/
- Preheat an oven to 450F.
- Combine 2 chopped tomatoes, 1/3 cup chopped red onion, 2 tablespoons chopped cilantro, 1 chopped jalapeno pepper, 1 tablespoon lemon juice, and 1 tablespoon olive oil in a bowl.
- Place squash halves on a baking sheet lined with aluminum foil. Fill butternut squash cavities with tomato salsa mixture, reserving about 2 tablespoons of salsa for garnish.
- Brush cut surfaces of squash with 1 tablespoon olive oil and sprinkle squash with 2 tablespoons of dill.
- Bake squash until almost tender, about 45 minutes.
- Remove baking sheet from oven; place trout fillets onto baking sheet, brush with 1 teaspoon olive oil, and sprinkle with 2 tablespoons dill.
- Return to oven and bake until trout fillets are opaque and fish flakes easily with a fork, about 15 minutes.
- Serve fillets on top of squash halves, with reserved salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1921g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 914 | ||
Calories from Fat: 114 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 82.6mg | 3 % | |
Potassium 6520.1mg | 172 % | |
Total Carbohydrate 213.4g | 63 % | |
Dietary Fiber 41g | 164 % | |
Sugars, other 172.4g | ||
Protein 22.7g | 32 % | |
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: 914
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