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Stuffed Patty Pan Squash Recipe
|Pattypan squash||7 Pound|
|Day old bread crumbs||1 1⁄2 Cup (24 tbs)|
|Diced green pepper||1⁄3 Cup (5.33 tbs)|
|Diced onion||3 Tablespoon|
|Diced tomatoes||3⁄4 Cup (12 tbs)|
|Ground pepper||1⁄8 Teaspoon|
|Grated american cheese||3⁄4 Cup (12 tbs)|
Calories 956 Calories from Fat 148
% Daily Value*
Total Fat 17 g26.5%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 18 mg
Sodium 799.6 mg33.3%
Total Carbohydrates 181 g60.2%
Dietary Fiber 25.3 g101.2%
Sugars 9.7 g
Protein 25 g50.7%
Vitamin A 17% Vitamin C 15.8%
Calcium 15.5% Iron 35.3%
*Based on a 2000 Calorie diet
Place whole squash in saucepan with boiling water to cover.
Cover; parboil for 15 minutes or until about half done.
Remove from water; cool.
Cut slice from top of each squash; scoop out seeds.
Cut corn kernels off cobs.
Measure 11/2 cups cut corn; add bread crumbs, green pep- per, onion, tomatoes, salt and pepper.
Spoon filling into cavities of squash.
Place in baking pan.
Bake for 30 minutes.
Sprinkle with cheese; bake for 10 minutes longer or until cheese has melted.