Try this Pattypan Squash Stuffed with Split Peas recipe, or contribute your own.
Suggest a better description8 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 | ||
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Calories: 92 | ||
Calories from Fat: 50 (54%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 92
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