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Nutrition Information*
per serving
Calories: 180.3
Total Sugars: 4.9g
Carb.: 24.2g
Fiber: 3.1g
Total Fats: 6.9g
Cholesterol: 22mg
Protein: 8.6g
Sodium: 270.7mg
*Data provided by USDA
1 pound kale
2 acorn squash ; peeled, sliced into 1/4 inch slices
2 tablespoons all-purpose flour
1 medium onions ; sliced
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup cheddar cheese ; shredded
12 ounces evaporated milk
Submitted by baker
Baked acorn squash with kale and onion
Cal: 180 Fat: 7g Carbs: 24g Protein: 9g Fiber: 3g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
9
--
8.1
12.3
10.6
7.3
17.1
11.3
Calories: 180.3
Total Sugars: 4.9g
Carb.: 24.2g
Fiber: 3.1g
Total Fats: 6.9g
Cholesterol: 22mg
Protein: 8.6g
Sodium: 270.7mg
*Data provided by USDA
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Preheat oven to 400F (205C). Layer half of the squash in a greased 11x7 inch baking dish. Overlap the sides. Sprinkle parmesan cheese and flour over the the squash and arrange onion slices and kale over the top. Sprinkle on the pepper and salt, and top with remaining squash. Pour the evaporated milk over the top and sprinkle with the shredded cheddar. Bake amout 45 minutes or until cheese is bubbly and hot.
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