Recipe - Pattypan Squash Stuffed With Split Peas

3 tablespoon Peanut or vegetable oil
3 small Shallots; finely chopped
2 Jalapeno peppers
Seeded and chopped
1/3 cup Chopped fresh dill
1/3 cup Dried yellow split peas;
rinsed and drained
1 cup Water
Three fourths teaspoon Salt
8 md Or 24 baby pattypan squash

8 SERVINGS VEGAN

Scallopedshaped pattypan squash make a stunning container for yellow split
peas. You can use mediumsized 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@ix.netcom.com on Apr 24, 1999.

Recipe by: Vegetarian Times Magazine, November 1997, page 71

Converted by MM_Buster v2.0l.