Baked Mini-Pumpkins With Raschera And Bread Stuffing Recipe

Recipe By Honest Cooking

A simple bread and cheese soup served into a baked squash, whose flesh will combine with the filling for a warming melt-in-the mouth fall dish. Adapted from a ruth reichl's recipe.

4.2
12 Rating - Rate
Non Vegdiet
1hr 30minstotal
30minsPrep
1hr Cook

ingredients serves

2
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Ingredients For Baked Mini-Pumpkins With Raschera And Bread Stuffing Recipe

Nutrition
value
205
calories per serving
13 g Fat7 g Protein16 g Carbs< 1 g FiberOther

Current Totals

  • 13 g Fat
  • 7 g Protein
  • 16 g Carbs
  • < 1 g Fiber

MacroNutrients

  • Carbs
    16 g
  • Protein
    7 g
  • Fiber
    0 g

Fats

  • Fat
    13 g

Vitamins & Minerals

  • Calcium
    231 mg
  • Iron
    0 mg
  • Vitamin A
    16 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    0 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    16 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    5 mg
  • Vitamin E
    0 mg
  • Copper
    0 mcg
  • Magnesium
    19 mg
  • Manganese
    0 mg
  • Phosphorus
    166 mg
  • Selenium
    3 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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