| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
|
Summer squash; pattypan |
| 1 |
|
Onion |
| 3/4 |
lb |
Chopped parsley |
| 1 1/2 |
c |
Fresh bread crumbs |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Set oven temp to 350F. Cut squash in half, horizonally and scoop out the
seeds. Chop onion. Crumble sausage and cook until no longer pink. Remove
from the pan with a slotted spoon and set aside. Add onion to fat in pan
and cook till soft, 2 mins. Combine sausage, onion, parsley, bread crumbs,
pepper and 2 tablespoons water. Divide mixture among squash halves. Brush
tops of the stuffing and squash with oil. Pour 1/2-inch water in a large
baking pan. Put squash in pan, cover and bake 30 minutes. Uncover and bake
until squash are tender and stufing is browned, about 15 mins.
Work: 30min, total 1hr, 25min CAL 577per serving, 39g fat
Posted to MC-Recipe Digest V1 #197
Date: Tue, 13 Aug 1996 20:02:12 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : The round, flat shape make pattypan perfect for stuffing. Other
names for the disk-like summer squash are: sca;;p[ pr cu,;omg/
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