Directions:
- Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container. Set aside. Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and then transfer to the ice bath. Shock for 3 minutes, replenishing the ice if necessary. Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.
- Once frozen, transfer the squash to a 1 gallon resealable plastic bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return the bag to the freezer. Serve the squash frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.63 Kcal (342 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 758.12mg | 32% | |
| Potassium | 825.37mg | 18% | |
| Total Carbs | 18.14g | 6% | |
| Sugars | 9.07g | 36% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 81.6mg | 136% | |
| Calcium | 282.2mg | 28% | |
| Amount Per 100 g | |||
| Calories | 3.17 Kcal (13 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 29.45mg | 32% | |
| Potassium | 32.06mg | 18% | |
| Total Carbs | 0.7g | 6% | |
| Sugars | 0.35g | 36% | |
| Dietary Fiber | 0.18g | 18% | |
| Protein | 0.18g | 9% | |
| Vitamin C | 3.2mg | 136% | |
| Calcium | 11mg | 28% | |
* 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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