Succotash-stuffed butternut squash

Yield: 6 Servings

Measure Ingredient
2 mediums Butternut squash; or other hard squash
2 cups Frozen baby lima beans; thawed
1 tablespoon Vegetable stock; or other, for sauteing
2 \N Red and green bell peppers; diced
1 \N Red onion
1 \N Jalapeno pepper
2 \N Cloves garlic; minced
2 cups Frozen corn kernels; thawed
3 teaspoons Dried oregano
1¼ teaspoon Dried thyme
½ teaspoon Black pepper
¼ teaspoon Nutmeg
¼ teaspoon Salt
¼ cup Bread crumbs
¼ cup Romano cheese

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@... (Laura Shears)

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