| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | md | Butternut squash; or other hard squash |
| 2 | c | Frozen baby lima beans; thawed |
| 1 | tb | Vegetable stock; or other, for sauteing |
| 2 | Red and green bell peppers; diced | |
| 1 | Red onion | |
| 1 | Jalapeno pepper | |
| 2 | Cloves garlic; minced | |
| 2 | c | Frozen corn kernels; thawed |
| 3 | ts | Dried oregano |
| 1 1/4 | ts | Dried thyme |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Salt |
| 1/4 | c | Bread crumbs |
| 1/4 | c | Romano cheese |
INSTRUCTIONS
Cut squash in half lengthwise; remove seeds and strings. Bake at 350° 35 to 40 minutes or until tender. Set aside. When cool, scoop out pulp and chop coarsely. Saute onion, peppers and garlic in stock about 5 minutes. Add lima beans, corn, herbs, salt, pepper, nutmeg; cook over low heat 5 minutes more. Add chopped squash. Spoon into squash shells. Sprinkle tops with bread crumbs and cheese. Place under broiler 5 to 7 minutes or until lightly browned. For 6 servings: 266 cal, 2.7 g fat (8.3% CFF) Posted to fatfree digest V96 #291 Date: Mon, 21 Oct 1996 07:42:15 PST From: loraelln@juno.com (Laura Shears)
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