11 Ingredients
  • 1 (2-pound) butternut squash, halved lengthwise and seeded
  • Cooking spray
  • 1 teaspoon butter
  • 4 cups finely chopped leek (about 6 large)
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground nutmeg
  • 4 large eggs
  • 1 large egg yolk
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
Nutrition
210
11% daily value
6 servings
                                       
                                            balanced, vegetarian, gluten-​free
     

Fat

14% 9

Saturated

14% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

9% 27

Carbs (net)

- 23

Fiber

15% 4

Sugars

- 7

Sugars, added

- 2

Protein

17% 9

Cholesterol

53% 160

Sodium

18% 424

Calcium

18% 175

Magnesium

16% 66

Potassium

13% 609

Iron

16% 3

Zinc

8% 1

Phosphorus

25% 173

Vitamin A

89% 804

Vitamin C

38% 34

Thiamin (B1)

15% 0

Riboflavin (B2)

17% 0

Niacin (B3)

11% 2

Vitamin B6

31% 0

Folate equivalent (total)

23% 92

Folate (food)

- 92

Folic acid

- 0

Vitamin B12

17% 0

Vitamin D

233% 35

Vitamin E

19% 3

Vitamin K

25% 30

Sugar alcohols

- 0

Water

- 187
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