Baked Yellow Squash

Baked Yellow Squash

Baked Yellow Squash
Fat 41% Carbs 48% Protein 12%
Percent Calories
Makes
2 halve
Prep Time
5 minutes
Cook Time
25 minutes

Ingredients

Directions

  1. Rinse, dry, and cut squash in half. Lightly coat halves in olive oil. Place halves on a baking tray skin side down. Sprinkle seed side with spices. Bake at 350 degrees for 20-30 mins.

Nutrition Facts

For 1 halve of baked yellow squash (104g)

Nutrient Value %DV
Calories 49
Fats 2g 3%
Saturated fats 0.4g 2%
Trans fats 0g
Cholesterol 0mg 0%
Sodium 81mg 4%
Total Carbohydrate 6g 2%
Net carbs 5g
Fiber 1g 5%
Sugar 3g
Proteins 2g
Calcium 21mg 2%
Iron 0.5mg 3%
Potassium 288mg 6%
Vitamin D 0μg 0%
Vitamins and Minerals
Alpha carotene 0μg
Beta carotene 118μg
Caffeine 0mg
Choline 8mg 1%
Copper 0.1mg 8%
Fluoride 0μg
Folate (B9) 30μg 7%
Lycopene 0μg
Magnesium 19mg 5%
Manganese 0.2mg 9%
Niacin 0.5mg 3%
Pantothenic acid 0.2mg 4%
Phosphorus 48mg 7%
Retinol 0μg
Riboflavin (B2) 0.1mg 10%
Selenium 1μg 1%
Theobromine 0mg
Thiamine 0.1mg 6%
Vitamin A IU 196IU
Vitamin A 10μg 1%
Vitamin B12 0μg 0%
Vitamin B6 0.2mg 14%
Vitamin C 17mg 19%
Vitamin D IU 0IU
Vitamin D2 0μg
Vitamin D3 0μg
Vitamin E 0.4mg 3%
Vitamin K 4μg 4%
Zinc 0.4mg 3%
Sugars
Sugar 3g
Sucrose 1g
Glucose 1g
Fructose 1g
Lactose 0g
Maltose 0g
Galactose 0g
Starch 0g
Fats
Saturated fats 0.4g 2%
Monounsaturated fats 2g
Polyunsaturated fats 0.3g
Trans fats 0g
Fatty Acids
Total omega 3 0g
Total omega 6 0g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 0.1g
Arginine 0.1g
Aspartic acid 0.2g
Cystine 0g
Glutamic acid 0.2g
Glycine 0.1g
Histidine 0g
Hydroxyproline 0g
Isoleucine 0.1g
Leucine 0.1g
Lysine 0.1g
Methionine 0g
Phenylalanine 0.1g
Proline 0.1g
Serine 0.1g
Threonine 0g
Tryptophan 0g
Tyrosine 0g
Valine 0.1g