Heat oven to 400. Brush squash with olive oil and place, cut side down, on a roasting pan lined with parchment paper. Bake for 15 minutes. Turn and season to taste with salt and pepper. Fill each cavity with a piece of butter and 2 t sugar. Bake, brushing with butter from the cavity every 10 minutes, until golden brown, about 55 minutes. Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
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|Serving Size: 1 Serving (823g)|
|Recipe Makes: 6|
|Calories from Fat: 219 (37%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 61.1mg||19 %|
|Sodium 63mg||2 %|
|Potassium 2779.5mg||73 %|
|Total Carbohydrate 100.8g||30 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 85.2g|
|Protein 8.1g||12 %|
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Calories per serving: 597
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