Salsa Squash

Vegetarian
Gluten Free
Health score
15%
Salsa Squash

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Salsa Squash: A Delectable Vegetarian and Gluten-Free Delight

Are you in the mood for a mouth-watering, vegetarian, and gluten-free dish that promises to tantalize your taste buds? Look no further than this delightful Salsa Squash recipe! Perfect for those seeking a light yet flavorful meal, this dish serves 2 and is ready in just 35 minutes.

With a total calorie count of 303 kcal per serving, Salsa Squash is not only delicious but also mindful of your dietary needs. This versatile recipe can be enjoyed as an antipasti, starter, snack, or appetizer, making it a fantastic option for any occasion.

The star of this recipe is the butternut squash, which is peeled, seeded, and cubed before being steamed to perfection. Paired with a savory blend of minced garlic, finely chopped onion, and zesty salsa, this dish offers a perfect balance of flavors. To top it all off, a generous sprinkling of shredded cheddar cheese adds a rich, indulgent touch that's sure to impress your dinner guests.

With its simple ingredients and easy-to-follow instructions, Salsa Squash is the perfect recipe for both novice cooks and seasoned chefs alike. So why not give it a try and discover a new favorite dish that's both vegetarian and gluten-free? Your taste buds will thank you!

Ingredients

  • tablespoon butter 
  • pound butternut squash cubed peeled seeded
  •  garlic clove minced
  • 0.3 cup onion finely chopped
  • 0.7 cup salsa 
  • 0.5 teaspoon salt 
  • 0.5 cup cheddar cheese shredded divided

Equipment

  • sauce pan
  • oven
  • baking pan
  • steamer basket

Directions

  1. In a large saucepan, bring 1 in. of water to a boil; place squash in a steamer basket over water. Reduce heat; cover and steam for 10-15 minutes or until tender.
  2. Meanwhile, in a large saucepan, saute onion and garlic in butter until tender. Stir in the salsa, salt and squash cubes. Spoon half of the mixture into a greased 1-qt. baking dish.
  3. Sprinkle with 1/4 cup of cheese. Top with the remaining squash mixture.
  4. Cover and bake at 400° for 15 minutes. Uncover; top with remaining cheese.
  5. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

Calories303kcal
Protein12.9%
Fat43.5%
Carbs43.6%

Properties

Glycemic Index
67
Glycemic Load
0.74
Inflammation Score
-10
Nutrition Score
23.273913005124%

Flavonoids

Isorhamnetin
1mg
Kaempferol
0.13mg
Myricetin
0.03mg
Quercetin
4.09mg

Nutrients percent of daily need

Calories:302.88kcal
15.14%
Fat:15.7g
24.16%
Saturated Fat:9.1g
56.86%
Carbohydrates:35.41g
11.8%
Net Carbohydrates:28.94g
10.53%
Sugar:9.25g
10.28%
Cholesterol:43.3mg
14.43%
Sodium:1389.8mg
60.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.47g
20.95%
Vitamin A:24982.96IU
499.66%
Vitamin C:51.22mg
62.09%
Calcium:342.21mg
34.22%
Vitamin E:4.7mg
31.35%
Potassium:1080.69mg
30.88%
Manganese:0.61mg
30.56%
Vitamin B6:0.56mg
28.21%
Fiber:6.47g
25.87%
Magnesium:100.27mg
25.07%
Phosphorus:241.74mg
24.17%
Vitamin B3:3.74mg
18.72%
Folate:74.69µg
18.67%
Vitamin B1:0.28mg
18.52%
Selenium:10.29µg
14.7%
Vitamin B5:1.24mg
12.4%
Vitamin B2:0.21mg
12.18%
Copper:0.24mg
12.08%
Iron:2.07mg
11.5%
Zinc:1.61mg
10.73%
Vitamin K:7.41µg
7.06%
Vitamin B12:0.31µg
5.19%
Vitamin D:0.17µg
1.13%