RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.0392
Energy (kCal)	196.901
Carbohydrates (g)	23.6129
Total fats (g)	10.8033
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0819
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1150
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4546
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5945
Proline (g)	0.1843
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2432
Adjusted Protein (g)	0.0000
Cystine (g)	0.0811
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2209
Copper, Cu (mg)	0.3738
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0506
Total lipid (fat) (g)	10.8033
Vitamin K (phylloquinone) (g)	0.1637
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0920
Folate, total (g)	22.2470
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	15.6220
Energy (kcal)	196.9010
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0325
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1324
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.4642
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0008
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.4540
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2244
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	23.3910
Fatty acids, total saturated 16:0 (g)	0.9662
Carbohydrate, by difference (g)	23.6129
Vitamin D (IU)	0.0000
Fructose (g)	0.2000
Fluoride, F (g)	0.0342
Aspartic acid (g)	0.3733
Tyrosine (g)	0.1683
Potassium, K (mg)	118.4190
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	0.7020
Serine (g)	0.2189
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2128
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0270
Histidine (g)	0.1181
Isoleucine (g)	0.1728
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3540
Water (g)	0.9287
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.3100
Sodium, Na (mg)	21.7100
Iron, Fe (mg)	0.7023
Energy (kJ)	823.8750
Ash (g)	1.2105
Caffeine (mg)	0.0000
Glycine (g)	0.2749
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	4.6479
Fatty acids, total polyunsaturated (g)	4.7348
Vitamin E (alpha-tocopherol) (mg)	0.0010
Sucrose (g)	17.0208
Vitamin B-6 (mg)	0.0412
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1287
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	0.1814
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2888
Folate, food (g)	22.2470
Fatty acids, total saturated 20:1 (g)	0.0151
Fatty acids, total monounsaturated (g)	4.0793
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.4253
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.5138
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	109.8830
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2101
Glutamic acid (g)	0.8951
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0120
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3079
Folate, DFE (g)	22.2470
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.1178
Tryptophan (g)	0.0879
Threonine (g)	0.1665
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.3521
Protein (g)	4.0392
Cryptoxanthin, beta (g)	0.0250
Fatty acids, total saturated 18:1 undifferentiated (g)	4.0274
Betaine (mg)	0.0269
Phosphorus, P (mg)	170.0780
Tocopherol, gamma (mg)	0.0066

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash the squash, cut in half lengthwise, and scrape out the seeds and string portion. | 2. Pierce a hole in each end of the squash halves and sprinkle each squash cavity with a pinch of salt, a pinch of ground cinnamon, dash of ground pepper, 2 teaspoons dark or light brown sugar, and 1 1/2 teaspoons butter. | 3. Arrange squash in a baking dish. Pour boiling water into the pan to a depth of 1 inch. Bake, covered, in a 400°F oven for 45 minutes, or until squash is tender. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
squash	1	gold	-	-	-	-
salt	1	pinch	-	-	-	-
cinnamon	1	pinch	-	-	-	-
black pepper	1	dash	0.251	0.064	0.0104	0.0033
brown sugar	2	tablespoons	68.4	17.6562	0.0216	0.0
butter	1 1/2	1/2	128.25	5.8927	4.0072	10.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Baked Golden Nugget Squash