Directions:
- Cook squash and 1/2 teaspoon salt in boiling water to cover in a 2-quart saucepan 10 minutes. Drain and cool.
- Cut squash in half lengthwise. Scoop out pulp, and reserve, leaving 1/4-inch-thick shells.
- Melt butter in saucepan over medium heat; add carrot, bell pepper, and onion, and sauté until crisp-tender. Add garlic salt, pepper, and soy sauce; cook, stirring often, until vegetables are tender. Stir in reserved pulp. Spoon into shells, and place in a 13- x 9-inch pan.
- Bake at 325° for 10 to 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.29 Kcal (324 kJ) | ||
| Calories from fat | 51.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 425.47mg | 18% | |
| Potassium | 156.03mg | 3% | |
| Total Carbs | 5.99g | 2% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 26.7mg | 45% | |
| Vitamin A | 1mg | 32% | |
| Iron | 10.1mg | 56% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 88.46 Kcal (370 kJ) | ||
| Calories from fat | 59.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 9% | |
|---|---|---|---|
| Cholesterol | 17.47mg | 5% | |
| Sodium | 486.94mg | 18% | |
| Potassium | 178.57mg | 3% | |
| Total Carbs | 6.86g | 2% | |
| Sugars | 3.6g | 13% | |
| Dietary Fiber | 1.84g | 6% | |
| Protein | 0.84g | 1% | |
| Vitamin C | 30.6mg | 45% | |
| Vitamin A | 1.1mg | 32% | |
| Iron | 11.6mg | 56% | |
| Calcium | 20.7mg | 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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