Pattypan squash stuffed with split peas

8 servings

Ingredients

Quantity Ingredient
3 tablespoons Peanut or vegetable oil
3 smalls Shallots; finely chopped
2 Jalapeno peppers
Seeded and chopped
⅓ cup Chopped fresh dill
⅓ cup Dried yellow split peas; rinsed and drained
1 cup Water
¾ teaspoon Salt
8 mediums Or 24 baby pattypan squash

Directions

8 SERVINGS VEGAN

Scalloped-shaped pattypan squash make a stunning container for yellow split peas. You can use medium-sized squash for a main or side dish, or, if the baby variety is available, serve as a first course or as hors d'oeuvres.

In medium saucepan, heat oil over medium heat. Add shallots and cook, stirring often, until soft, about 2 minutes. Add jalapenos and dill and cook, stirring often, 2 minutes. Add split peas, water and salt. Bring to a boil. Reduce heat to low, cover and simmer until peas are tender but still hold their shape, 25 to 30 minutes. Let stand covered for 5 minutes. If liquid is not absorbed, drain mixture.

Cut squash in half crosswise. In large nonstick skillet, brown squash over medium heat. Add 1 tablespoon of water, cover and cook until tender, 10 to 12 minutes. Spoon split pea mixture into squash halves.

PER SERVING: 77 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 5G CARB.; 0 CHOL.; 259MG SOD.; 10 FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 24, 1999.

Recipe by: Vegetarian Times Magazine, November 1997, page 71 Converted by MM_Buster v2.0l.

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