Nutritional Info

Nutrition Facts

Serving Size 1 (105g)

Calories 226
Calories from Fat 43 (19%)
Amount Per Serving %DIV
Total Fat 4.7g 7%
Saturated Fat 1.8g 9%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 10.2mg 3%
Sodium 276mg 12%
Potassium 305.4mg 6%
Total Carbohydrate 29.8g 10%
Dietary Fiber 3.2g 13%
Sugars 2.1g
Protein 14.1g 28%

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Recipe Description
Because squash don't come in consistent sizes, and because this recipe leaves open what type of squash to use (I prefer acorn in the winter and zucchini in the summer), you might have too much filling. Either way, hollow out the squash to accommodate the excess, or put the extra filling into whatever else is handy, such as a green bell pepper, and bake it along with the squash.  
Prep time
20 min
Cook time
1 hr 15 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
2   medium squash
1   egg white, lightly beaten
1 Cup(c)  1% low fat cottage cheese
1/4 Cup(c)  fresh chives, minced
1 Clove(clv)  garlic, minced
1/2 Teaspoon(t)  marjoram, dried
1/4 Teaspoon(t)  pepper, freshly ground
1 Tablespoon(T)  parmesan cheese, grated
1 Tablespoon(T)  chives or minced parsley, for garnish (optional)
1 Teaspoon(t)  paprika
1 Cup(c)  cooked millet or quinoa



Cut the squash in half. Scoop out the seeds. Slice off a sliver of the squash from its bottom so that it will sit flat. Steam, bake, or microwave until tender. Baking will bring out the best flavor in winter squash. To bake, cut in half, put cut side down on a baking sheet, and place in a 375° F oven for about 30 minutes. Combine the filling ingredients and spoon enough into the squash to form a nicely mounded top. Put in a baking pan with 1/2 inch of water on the bottom (this will help cook the squash and keep it from drying out). Cover loosely and bake in a preheated 350° F oven for 30 minutes. Uncover and bake for 15 minutes more. Garnish with herbs, if desired.


Additional notes




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