Directions:
- Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.
- Bake at 375° for 35 to 45 minutes or until tender; cool slightly.
- Scoop out and mash pulp; discard shells.
- Toss together 1/4 cup flour and raisins. Set aside.
- Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
- Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.
- Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.05 Kcal (967 kJ) | ||
| Calories from fat | 42.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Cholesterol | 42.29mg | 14% | |
| Sodium | 321.69mg | 13% | |
| Potassium | 271.35mg | 6% | |
| Total Carbs | 41.45g | 14% | |
| Sugars | 12.69g | 51% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 1.9mg | 11% | |
| Calcium | 111.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 255.42 Kcal (1069 kJ) | ||
| Calories from fat | 47.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 7% | |
|---|---|---|---|
| Cholesterol | 46.75mg | 14% | |
| Sodium | 355.62mg | 13% | |
| Potassium | 299.97mg | 6% | |
| Total Carbs | 45.82g | 14% | |
| Sugars | 14.03g | 51% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 7.62g | 14% | |
| Vitamin C | 4.3mg | 6% | |
| Iron | 2.1mg | 11% | |
| Calcium | 123mg | 11% | |
* 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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