* Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2-in. water and cover tightly with foil. Bake at 375 degrees for 20-30 minutes or until easily pierced with a fork.
* Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper; saute until onion is
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 18.7mg||6 %|
|Sodium 256.3mg||9 %|
|Potassium 699.3mg||18 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 33.2g|
|Protein 11.2g||16 %|
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Calories per serving: 247
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