Cut the squash in 1/2. It's hard so be careful. Scoop out the seeds and strings.
Place face down in a back dish with 1/2 inch water.
Bake 400°F for 45 minutes. Turn the squash over and serve with salt (or replace with cinamon sugar) and butter.
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|Serving Size: 1 (4g)|
|Recipe Makes: 4|
|Calories from Fat: 25 (100%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.6mg||2 %|
|Sodium 20.4mg||1 %|
|Potassium 1.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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: 25
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