Toloache Guacamole Con Calabaza Recipe

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Toloache Guacamole Con Calabaza
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Ingredients:

Directions:

  1. Preheat the oven to 375°F.
  2. Remove the stems from the pumpkins, cut a 1-inch hole around their top and scoop out the seeds. Pour one tablespoon of oil into each pumpkin cavity, season well with salt, then place each pumpkin upright on a sheet pan and roast for 25 minutes, or until the flesh is tender.
  3. Let cool completely, then carefully scrape out the flesh, leaving the pumpkin shells intact to be used as serving vessels.
  4. Scoop the flesh of the avocados out of the rind and into a bowl. Mash the avocados with a fork, making sure to leave plenty of chunks. Mix in the remaining ingredients plus the cooled, cooked pumpkin and salt.
  5. Fill pumpkin shells with guacamole and serve with corn tortillas chips.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 71.35 Kcal (299 kJ)
Calories from fat 0.43 Kcal
% Daily Value*
Total Fat 0.05g 0%
Sodium 4.9mg 0%
Potassium 808.99mg 17%
Total Carbs 18.46g 6%
Sugars 8.98g 36%
Dietary Fiber 2.58g 10%
Protein 2.4g 5%
Vitamin C 24mg 40%
Iron 2.3mg 13%
Calcium 51mg 5%
Amount Per 100 g
Calories 28.5 Kcal (119 kJ)
Calories from fat 0.17 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 1.96mg 0%
Potassium 323.13mg 17%
Total Carbs 7.38g 6%
Sugars 3.59g 36%
Dietary Fiber 1.03g 10%
Protein 0.96g 5%
Vitamin C 9.6mg 40%
Iron 0.9mg 13%
Calcium 20.4mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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