Directions:
- Cut squash in half lengthwise; scoop out seeds and discard. Cut each piece in half.
- Place squash in a medium saucepan; cover with water. Bring to a boil; cover and cook 15 to 18 minutes or until tender. Drain well, and transfer to serving plates.
- Place butter, syrup, and salt in a small microwave-safe bowl. Microwave at HIGH 30 seconds; stir with a whisk. Spoon butter mixture over squash; sprinkle with cinnamon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.44 Kcal (701 kJ) | ||
| Calories from fat | 26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 5.57mg | 2% | |
| Sodium | 156.69mg | 7% | |
| Potassium | 921.1mg | 20% | |
| Total Carbs | 35.63g | 12% | |
| Sugars | 10.2g | 41% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 28.1mg | 47% | |
| Iron | 2.6mg | 15% | |
| Calcium | 102.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 60.71 Kcal (254 kJ) | ||
| Calories from fat | 9.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 4% | |
|---|---|---|---|
| Cholesterol | 2.02mg | 2% | |
| Sodium | 56.81mg | 7% | |
| Potassium | 333.97mg | 20% | |
| Total Carbs | 12.92g | 12% | |
| Sugars | 3.7g | 41% | |
| Dietary Fiber | 1.87g | 21% | |
| Protein | 0.98g | 5% | |
| Vitamin C | 10.2mg | 47% | |
| Iron | 0.9mg | 15% | |
| Calcium | 37.3mg | 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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