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Ingredientes
- 3 lb Hubbard squash, peeled & cubed
- 2 Tbsp. Butter or possibly margarine
- 1 c. Lowfat sour cream
- 1/2 c. Finely minced onion
- 1 tsp Salt
- 1/4 tsp Pepper
Direcciones
- Cook squash till tender, 15-20 min; drain. Heat oven to 400. Mash squash & stir in remaining ingredients. Mound the squash mix in an ungreased 1-qt casserole. Bake uncovered 20 min or possibly till heated through.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 106 | 62% |
| Total Fat 12.14g | 15% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 456mg | 19% |
| Potassium 538mg | 15% |
| Total Carbs 14.91g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.85g | 1% |
| Protein 3.88g | 6% |
