Directions:
- Wash squash; cut into four wedges. Remove loose fibers and seeds from the inside and discard.
- In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed.
- Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender.
- Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans.
- Fill squash with stuffing. Bake 10-15 minutes longer or until heated through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.72 Kcal (1820 kJ) | ||
| Calories from fat | 216.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.01g | 37% | |
|---|---|---|---|
| Sodium | 923.05mg | 38% | |
| Potassium | 459.63mg | 10% | |
| Total Carbs | 50.32g | 17% | |
| Sugars | 24.24g | 97% | |
| Dietary Fiber | 8.85g | 35% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.3mg | 7% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.72 Kcal (363 kJ) | ||
| Calories from fat | 43.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 37% | |
|---|---|---|---|
| Sodium | 184.14mg | 38% | |
| Potassium | 91.69mg | 10% | |
| Total Carbs | 10.04g | 17% | |
| Sugars | 4.84g | 97% | |
| Dietary Fiber | 1.77g | 35% | |
| Protein | 1.42g | 14% | |
| Vitamin C | 1.5mg | 12% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.3mg | 7% | |
| Calcium | 14mg | 7% | |
* 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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