Baked Hubbard Squash
|Hubbard squash||1 Pound (1 Small One)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
Cut the squash into four pieces and remove the seeds.
Braise the squash, covered, in a shallow pan until somewhat softened, about 10 to 15 minutes.
Sprinkle with orange juice, cinnamon, and nutmeg.
Bake the squash in the oven uncovered at 350° for about 20 to 25 minutes or until a fork can pierce the squash easily.
Serving size: Complete recipe
Calories 276 Calories from Fat 40
% Daily Value*
Total Fat 4 g6.8%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 25.2 mg1.1%
Total Carbohydrates 60 g20.1%
Dietary Fiber 17.6 g70.2%
Sugars 21 g
Protein 10 g20.9%
Vitamin A 504.3% Vitamin C 194.6%
Calcium 7.3% Iron 13.6%
*Based on a 2000 Calorie diet