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Ingredients
- 1 small acorn squash, yielding 1 cup of cooked squash
- 1/3 cup (3oz, 90gr) crème fraiche
- 2 tbs prepared horseradish
- 1 tbs toasted pumpkin seeds
- Tomato Sauce:
- 1 cup (8oz, 240ml) tomato sauce
- 1 tbs olive oil
- 1/2 tsp dry mustard
- 1/2 tsp smoky paprika
- 2 tbs pumpkin seeds
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 170g | |
| Calories 413 | |
| Calories from Fat 311 | 75% |
| Total Fat 34.77g | 43% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 133mg | 6% |
| Potassium 697mg | 20% |
| Total Carbs 18.32g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 2.97g | 2% |
| Protein 13.82g | 22% |
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