Preheat oven to 325 F. Mix filling ingredients, adding tomato last. Add salt and pepper to taste. Stuff squash blossoms carefully with about 1 tb. of filling each; dont overfill. Drizzle olive oil over blossoms. Place in a well-oiled shallow casserole. Cover dish with foil and bake 15 minutes. Uncover and bake 15 minutes longer. While squash blossoms are baking, prepare sauce. Spoon sauce over squash blossoms and serve immediately or serve at room temperature. To make the tomato sauce, heat olive oil in a skillet. Add onion and saute until softened. Add tomatoes, wine and tomato paste. Let mixture cook uncovered until reduced and slightly thickened, about 5 to 8 minutes, stirring occasionally. Add salt and pepper to taste. Yield: Serves 4 to 6 as a main dish. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherds Garden Seeds" catalog. Pg. 37. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1177g)|
|Recipe Makes: 4|
|Calories from Fat: 324 (55%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 60.6mg||19 %|
|Sodium 900.1mg||31 %|
|Potassium 2957.6mg||78 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 31.9g|
|Protein 28.9g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 585
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!