Directions:
- Preheat oven to 450°F (230°C).
- Lay squash on side and cut about one-third lengthwise in wedge; peel wedge, dice and reserve. Scoop out seeds from remaining squash; cut thin slice off each to level with cut side up. Place in microwaveable dish; microwave on High for 12 to 15 minutes or until tender.
- Meanwhile, in nonstick skillet, melt butter over medium heat; cook reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes. Add mushrooms and garlic; cook for 2 minutes. Stir in tomato paste; cook for 1 minute.
- In bowl, combine onion mixture, bread crumbs, Cheddar cheese, sunflower seeds, salt and pepper. Divide between squash, mounding as necessary; sprinkle with Parmesan cheese. Bake in oven for 7 to 10 minutes or until golden and heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 586.36 Kcal (2455 kJ) | ||
| Calories from fat | 256.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.48g | 44% | |
|---|---|---|---|
| Cholesterol | 63.73mg | 21% | |
| Sodium | 1273.44mg | 53% | |
| Potassium | 1194.58mg | 25% | |
| Total Carbs | 56.94g | 19% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 8.44g | 34% | |
| Protein | 26.56g | 53% | |
| Vitamin C | 33.2mg | 55% | |
| Iron | 5.3mg | 29% | |
| Calcium | 619.4mg | 62% | |
| Amount Per 100 g | |||
| Calories | 110.88 Kcal (464 kJ) | ||
| Calories from fat | 48.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 44% | |
|---|---|---|---|
| Cholesterol | 12.05mg | 21% | |
| Sodium | 240.8mg | 53% | |
| Potassium | 225.89mg | 25% | |
| Total Carbs | 10.77g | 19% | |
| Sugars | 1.51g | 32% | |
| Dietary Fiber | 1.6g | 34% | |
| Protein | 5.02g | 53% | |
| Vitamin C | 6.3mg | 55% | |
| Iron | 1mg | 29% | |
| Calcium | 117.1mg | 62% | |
* 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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