| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | New, Vegtime7 | 8 | servings |
INGREDIENTS
| 3 | tb | Peanut or vegetable oil |
| 3 | sm | Shallots; finely chopped |
| 2 | Jalapeno peppers | |
| Seeded and chopped | ||
| 1/3 | c | Chopped fresh dill |
| 1/3 | c | Dried yellow split peas; rinsed and drained |
| 1 | c | Water |
| 3/4 | ts | Salt |
| 8 | md | Or 24 baby pattypan squash |
INSTRUCTIONS
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 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.
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