Directions:
- Cut squash in half; remove and discard seeds. Place with cut side down in a greased 13-in. x 9-in. baking pan. Add 1/4 in. of water to pan.
- Cover and bake at 375° for 40 minutes or until tender. Scoop out pulp, leaving about a 1/4-in shell. Set shells and pulp aside.
- In a large saucepan, saute leeks and thyme in butter until tender. Add pulp, broth, salt and pepper; simmer for 20 minutes. Remove from the heat; cool slightly.
- Cover and process in a blender until pureed; return to pan and heat through. Spoon into squash shells.
- Place sour cream in a heavy-duty resealable plastic bag; cut a small hole in the corner of the bag. Pipe a coil of sour cream over squash filling. Beginning at the center, use a toothpick to draw right angles across the piped lines about 1/2 in. apart. Sprinkle with chives. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.32 Kcal (860 kJ) | ||
| Calories from fat | 105.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 18% | |
|---|---|---|---|
| Cholesterol | 32.15mg | 11% | |
| Sodium | 945.97mg | 39% | |
| Potassium | 647.36mg | 14% | |
| Total Carbs | 23.48g | 8% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 39.4mg | 66% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 2.5mg | 14% | |
| Calcium | 130.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 63.6 Kcal (266 kJ) | ||
| Calories from fat | 32.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 18% | |
|---|---|---|---|
| Cholesterol | 9.96mg | 11% | |
| Sodium | 293.04mg | 39% | |
| Potassium | 200.53mg | 14% | |
| Total Carbs | 7.27g | 8% | |
| Sugars | 1.44g | 19% | |
| Dietary Fiber | 1.1g | 14% | |
| Protein | 1g | 6% | |
| Vitamin C | 12.2mg | 66% | |
| Vitamin A | 0.4mg | 42% | |
| Iron | 0.8mg | 14% | |
| Calcium | 40.5mg | 13% | |
* 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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