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Suggest a better descriptionTake Sunburst squash, remove the core and stuff with a mixture of ricotta cheese, chopped scallions and Summer Savory. Place in a pan with 1/4" of water and bake at 400 degrees F until tender. From: The Cooks Garden catalog - Spring/Summer 1989 - page 36
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 90 | ||
Calories from Fat: 34 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 69.8mg | 2 % | |
Potassium 272mg | 7 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6.1g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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