Directions:
- Pierce squash several times with a fork. Place on paper towels; microwave on high for 10 minutes. Let stand for 5-10 minutes.
- In a small bowl, combine the butter, syrup and vinegar. Combine the ginger, cinnamon and mace. Cut squash in half; discard seeds. Brush cut sides with butter mixture; sprinkle with spice mixture.
- Place on a large microwave-safe plate; cover with paper towels. Cook on high for 5-10 minutes or until squash is tender. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.8 Kcal (648 kJ) | ||
| Calories from fat | 51.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 8.12mg | 0% | |
| Potassium | 765.06mg | 16% | |
| Total Carbs | 26.05g | 9% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 2.23g | 4% | |
| Vitamin C | 23.7mg | 40% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 79.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 67.11 Kcal (281 kJ) | ||
| Calories from fat | 22.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 9% | |
|---|---|---|---|
| Cholesterol | 6.62mg | 5% | |
| Sodium | 3.52mg | 0% | |
| Potassium | 331.71mg | 16% | |
| Total Carbs | 11.29g | 9% | |
| Sugars | 1.97g | 18% | |
| Dietary Fiber | 1.87g | 17% | |
| Protein | 0.97g | 4% | |
| Vitamin C | 10.3mg | 40% | |
| Iron | 0.9mg | 12% | |
| Calcium | 34.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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