Quick and easy.
This recipe uses up leftover pork roast, but hamburger or sausage could be substituted.
Cut squash in half lengthwise, and clean out seeds. Microwave covered with waxed paper, 6-8 minutes.
Remove, add 2 slices cheese to bottom of each half. Mix meat and vegetables together, and preheat. Pile into squash. Mound. Add beef broth to moisten squash, and soak in. Return to microwave and cook 3 more minutes.
If desired, add Worcestershire to meat mixture for more flavor.
I used best choice Tuscan blend veggies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 198 | ||
Calories from Fat: 127 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 52.7mg | 16 % | |
Sodium 75.8mg | 3 % | |
Potassium 237.5mg | 6 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2g | ||
Protein 14.3g | 20 % | |
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: 198
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