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 doeuvres. 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. By Kathleen
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 50 (54%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 13.4mg||0 %|
|Potassium 602.6mg||16 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 7g|
|Protein 2.3g||3 %|
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Calories per serving: 92
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