| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | Butternut squash, or other | |
| hard squash | ||
| 2 | c | Frozen baby lima beans |
| thawed | ||
| 1 | T | 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 | t | Dried oregano |
| 1 1/4 | t | Dried thyme |
| 1/2 | t | Black pepper |
| 1/4 | t | Nutmeg |
| 1/4 | t | 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: [email protected] (Laura Shears)
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 19.7mg
Sodium: 695.4mg
Potassium: 439.4mg
Carbohydrates: 31.7g
Fiber: 5.9g
Sugar: 3.1g
Protein: 12.8g