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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut squash in half lengthwise and scoop out seeds. | 2. Bake cut sides down at 425° 45- 50 min. | 3. or until very soft at thick end. | 4. Let squash cool and scrape out of the shell; mash as smoothly as you can. | 5. Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent. | 6. Add peppers and salt, stir, cover and leave on low heat 5 min. | 7. Preheat oven to 350°. | 8. Stir beaten eggs into mashed squash. | 9. Add corn, sautéd vegies and grated cheddar; stir to mix well. | 10. Bake 20 min. | 11. covered; uncover and bake 20- 30 min. | 12. more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1			-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	2 -3	cloves	crushed	0.0	0.0	0.0	0.0
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cayenne pepper	1 -2			0.0	0.0	0.0	0.0
red bell pepper	1	cup	chopped	-	-	-	-
green bell pepper	1	cup	chopped	29.19	6.394	1.0008	0.3753
salt	1	teaspoon		-	-	-	-
egg	4		beaten	286.0	1.44	25.12	19.02
corn kernel	2	cups		369.42	72.9534	10.2084	4.0044
sharp cheddar cheese	2	cups	grated	-	-	-	-

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