Directions:
- Wash squash thoroughly. Place in a medium saucepan with boiling salted water to cover. Cook 25 minutes or until tender. Drain and cool slightly.
- Remove and discard squash seeds. Scoop out pulp, leaving a 1/4-inch shell; mash pulp. Set aside squash shells and pulp.
- Sauté onion and garlic in 1 tablespoon butter until tender. Stir in tomato, parsley, bay leaf, thyme, salt, and pepper, mixing well. Set aside.
- Sauté reserved squash pulp and soft breadcrumbs in 2 tablespoons butter for 5 minutes. Stir in shrimp and reserved onion mixture. Spoon into squash shells. Sprinkle with buttered breadcrumbs.
- Place stuffed squash in a shallow baking dish. Bake at 375° for 30 minutes or until browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.98 Kcal (666 kJ) | ||
| Calories from fat | 77.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 42.47mg | 14% | |
| Sodium | 358.64mg | 15% | |
| Potassium | 131.61mg | 3% | |
| Total Carbs | 13.83g | 5% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 5.66g | 11% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 135.5 Kcal (567 kJ) | ||
| Calories from fat | 66.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 13% | |
|---|---|---|---|
| Cholesterol | 36.2mg | 14% | |
| Sodium | 305.68mg | 15% | |
| Potassium | 112.18mg | 3% | |
| Total Carbs | 11.79g | 5% | |
| Sugars | 2.17g | 10% | |
| Dietary Fiber | 0.98g | 5% | |
| Protein | 4.83g | 11% | |
| Vitamin C | 5.5mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 5% | |
| Calcium | 35.7mg | 4% | |
* 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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