Directions:
- Place squash in a saucepan with boiling water to cover. Cook over medium heat 10 minutes or until tender. Drain; cool.
- Cut a 1/4-inch lengthwise slice from each squash; scoop out, and reserve pulp, leaving shells intact. Mash pulp, and set aside. Remove ends of squash.
- Sauté reserved pulp, onion, and carrots in 1 tablespoon butter in a large skillet until tender. Remove from heat; stir in pimiento, 1 cup stuffing mix, sour cream, salt, and pepper. Spoon mixture into shells.
- Place stuffed squash in a lightly greased 13- x 9- x 2-inch baking dish. Combine remaining stuffing mix with remaining butter; sprinkle evenly over each squash. Bake at 400° for 10 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.3 Kcal (311 kJ) | ||
| Calories from fat | 56.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 10% | |
|---|---|---|---|
| Cholesterol | 17.31mg | 6% | |
| Sodium | 197.22mg | 8% | |
| Potassium | 106.72mg | 2% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.3mg | 9% | |
| Calcium | 17.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 69.71 Kcal (292 kJ) | ||
| Calories from fat | 53.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 10% | |
|---|---|---|---|
| Cholesterol | 16.24mg | 6% | |
| Sodium | 185.04mg | 8% | |
| Potassium | 100.12mg | 2% | |
| Total Carbs | 3.55g | 1% | |
| Sugars | 1.8g | 8% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.2mg | 9% | |
| Calcium | 16.3mg | 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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