Directions:
- Halve acorn or buttercup squash.
- Place cut-side down in a baking dish.
- Add water to 3/4 inch.
- Bake 350 45 minutes or until it can be easily pierced with a fork.
- Place brussels sprouts in a saucepan.
- Cover with water.
- Bring to a boil and simmer for 7 minutes; drain.
- (You may cut sprouts in half length-wise after cooking if desired.)
- To Make Cream sauce (Bechamel):
- Melt butter or margarine in a saucepan.
- Stir in flour until creamy.
- Add milk; cook over medium heat until bubbly, stirring constantly to avoid lumps.
- To assemble: Place acorn squash halves cut-side up in baking dish.
- Fill center with brussels sprouts.
- Spoon Bechamel sauce over sprouts.
- Sprinkle with a dash of nutmeg.
- Bake 350F for 30 minutes, or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.15 Kcal (825 kJ) | ||
| Calories from fat | 30.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 5% | |
|---|---|---|---|
| Cholesterol | 8.87mg | 3% | |
| Sodium | 119.49mg | 5% | |
| Potassium | 1296.98mg | 28% | |
| Total Carbs | 37.2g | 12% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 9.12g | 36% | |
| Protein | 7.74g | 15% | |
| Vitamin C | 120.7mg | 201% | |
| Iron | 3.4mg | 19% | |
| Calcium | 252.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 49.54 Kcal (207 kJ) | ||
| Calories from fat | 7.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 5% | |
|---|---|---|---|
| Cholesterol | 2.23mg | 3% | |
| Sodium | 30.03mg | 5% | |
| Potassium | 325.92mg | 28% | |
| Total Carbs | 9.35g | 12% | |
| Sugars | 1.35g | 21% | |
| Dietary Fiber | 2.29g | 36% | |
| Protein | 1.95g | 15% | |
| Vitamin C | 30.3mg | 201% | |
| Iron | 0.9mg | 19% | |
| Calcium | 63.5mg | 25% | |
* 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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