Directions:
- Cut squash in half lengthwise, and remove seeds; set aside. Wash cranberries and drain. Combine cranberries and remaining ingredients, tossing lightly.
- Spoon cranberry mixture evenly into squash halves. Place in a 13- x 9- x 2-inch baking dish, and add 1/2 inch water. Bake, uncovered, at 350° for 1 hour and 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.85 Kcal (1054 kJ) | ||
| Calories from fat | 51.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 15.39mg | 1% | |
| Potassium | 804.99mg | 17% | |
| Total Carbs | 51.24g | 17% | |
| Sugars | 27.51g | 110% | |
| Dietary Fiber | 5.51g | 22% | |
| Protein | 2.24g | 4% | |
| Vitamin C | 26.4mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 100.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 92.92 Kcal (389 kJ) | ||
| Calories from fat | 19.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 9% | |
|---|---|---|---|
| Cholesterol | 5.63mg | 5% | |
| Sodium | 5.68mg | 1% | |
| Potassium | 297mg | 17% | |
| Total Carbs | 18.9g | 17% | |
| Sugars | 10.15g | 110% | |
| Dietary Fiber | 2.03g | 22% | |
| Protein | 0.83g | 4% | |
| Vitamin C | 9.7mg | 44% | |
| Iron | 0.9mg | 14% | |
| Calcium | 37.1mg | 10% | |
* 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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