Directions:
- Combine the chipotle pepper, sauce, margarine and syrup in a small food processor and process until smooth.
- In a plastic baggie, combine all ingredients and toss to coat. (Let sit in the fridge for a few hours if possible.).
- Set oven to 375 degrees.
- Lightly spray a baking sheet with cooking spray and spread the squash out evenly on one layer on the baking sheet. Sprinkle with optional salt.
- Bake for 10 minutes, and then stir/toss.
- Bake another 10-15 minutes until squash is tender, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.13 Kcal (373 kJ) | ||
| Calories from fat | 6.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 1% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 0% | |
| Sodium | 104.73mg | 4% | |
| Potassium | 603.88mg | 13% | |
| Total Carbs | 21.42g | 7% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 35.7mg | 60% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 1.7mg | 10% | |
| Calcium | 83.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 46.41 Kcal (194 kJ) | ||
| Calories from fat | 3.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 1% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 0% | |
| Sodium | 54.53mg | 4% | |
| Potassium | 314.44mg | 13% | |
| Total Carbs | 11.15g | 7% | |
| Sugars | 1.78g | 14% | |
| Dietary Fiber | 1.8g | 14% | |
| Protein | 1.01g | 4% | |
| Vitamin C | 18.6mg | 60% | |
| Vitamin A | 1mg | 63% | |
| Iron | 0.9mg | 10% | |
| Calcium | 43.4mg | 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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