11 Ingredients
  • 1 butternut squash (about 2 3/4 pounds)
  • 1/2 cup 1% low-fat milk
  • 1/3 cup (1 1/3 ounces) shredded fontina cheese
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • Cooking spray
  • 2 quarts water
  • 1/2 teaspoon salt
  • 8 cups finely chopped Swiss chard or collard greens
  • 1 teaspoon butter
Nutrition
207
10% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

16% 10

Saturated

12% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

8% 25

Carbs (net)

- 21

Fiber

17% 4

Sugars

- 6

Sugars, added

- 0

Protein

13% 7

Cholesterol

14% 41

Sodium

21% 498

Calcium

18% 183

Magnesium

27% 106

Potassium

24% 852

Iron

13% 2

Zinc

6% 1

Phosphorus

20% 138

Vitamin A

125% 1123

Vitamin C

85% 51

Thiamin (B1)

14% 0

Riboflavin (B2)

11% 0

Niacin (B3)

12% 2

Vitamin B6

17% 0

Folate equivalent (total)

15% 59

Folate (food)

- 59

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

18% 4

Vitamin K

501% 401
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