Directions:
- Halve squash and scoop out seeds and pith.
- Place squash cut side down on greased jelly roll pan. Pierce squash with fork several times.
- Bake at 350˚ for 1 hour. Done when fork easily pierces.
- Remove squash from oven and allow to cool down.
- Remove squash from shell into bowl.
- Saute onion in butter.
- Combine squash, onion, and sour cream until uniform.
- May be stored in refrigerator and warmed in 250 oven before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.61 Kcal (250 kJ) | ||
| Calories from fat | 27.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 5% | |
|---|---|---|---|
| Cholesterol | 8.85mg | 3% | |
| Sodium | 12.57mg | 1% | |
| Potassium | 237.92mg | 5% | |
| Total Carbs | 7.63g | 3% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 7mg | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.16 Kcal (298 kJ) | ||
| Calories from fat | 32.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 5% | |
|---|---|---|---|
| Cholesterol | 10.56mg | 3% | |
| Sodium | 15mg | 1% | |
| Potassium | 284mg | 5% | |
| Total Carbs | 9.11g | 3% | |
| Sugars | 0.66g | 2% | |
| Dietary Fiber | 1.61g | 5% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 8.4mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 49.7mg | 4% | |
* 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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