Directions:
- Scoop flesh from squash leaving a 1/4 thick shell Dice flesh.
- Cook sausage and diced squash in a large nonstick skillet, breaking up sausage with a spoon, 5 minutes or until browned and cooked.
- Remove to a bowl, stir in tomatoes.
- Put squash halves cut side down in skillet.
- Add 2 tablespoon water, cover and cook 2 minutes.
- Turn squash over, cover and cook 2 minutes until crisp-tender.
- Fill with sausage mixture.
- Cover; cook over low heat 2 minutes to reaheat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.55 Kcal (1237 kJ) | ||
| Calories from fat | 237.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.37g | 41% | |
|---|---|---|---|
| Cholesterol | 64.64mg | 22% | |
| Sodium | 622.07mg | 26% | |
| Potassium | 231.97mg | 5% | |
| Total Carbs | 1.13g | 0% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 11.98g | 24% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 16mg | 2% | |
| Amount Per 100 g | |||
| Calories | 320.77 Kcal (1343 kJ) | ||
| Calories from fat | 257.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.62g | 41% | |
|---|---|---|---|
| Cholesterol | 70.15mg | 22% | |
| Sodium | 675.15mg | 26% | |
| Potassium | 251.77mg | 5% | |
| Total Carbs | 1.23g | 0% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 13g | 24% | |
| Vitamin C | 2.9mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 17.4mg | 2% | |
* 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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