Butternut Squash Bake

80 mins (prep 60, cooking 20)
11 ingredients
4 servings
Before I knew the difference between a butternut squash and spaghetti squash, I bought the former by accident and discovered the taste was much better than spaghetti squash in this recipe. There are other spaghetti squash recipes posted but IMHO this is simpler, lighter and fresher tasting. There is less clean-up involved too. I think the original recipe was based off one I found in The New Basics cookbook.

Categories:  side-dish , equipment , <-4-hours , cheese , low-carb , low-in... , eggs~dairy , time-to-make , low-cholesterol , low-calorie , main-dish , oven , casseroles , vegetarian , squash , vegetable , healthy-2 ,
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Serving Size (18.2 g)
Servings 4
Amount per Serving
Calories 67.64 Calories from Fat 17.82
% Daily Value *
Total Fat 1.98g 12.2%
Saturated Fat 0.63g 12.65%
Trans Fat 0.0 %
Cholesterol 2.96mg 3.94%
Sodium 460.91mg 76.82%
Total Carbohydrate 6.37g 8.5%
Dietary Fiber 0.1 g 1.54%
Sugars 0.23 g %
Protein 5.99g 47.96%
Vitamin A 22.4IU% Vitamin C 0.3mg%
Calcium 120.67mg% Iron 0.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
part-skim mozzarella cheese