Pattypan Squash Stuffed with Split Peas

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 <schuller@ix.netcom.com> on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 71