Recipe - Stuffed Pattypan Squash

9 Pattypan squash(light green
Summer squash)
Water
1 teaspoon Salt
10 ounce Package frozen creamed peas
Or mix veggies

In slowcooking pot, cover squash with water; add salt. Cover and cook on
low for 6 to 7 hours or until squash is tender. Drain. Meanwhile, cook
peas or vegetables according to package directions. Scoop out squash pulp
in center. Fill with hot creamed peas or hot mixed creamed vegetables.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip