Succotash-stuffed butternut squash
6 Servings
Ingredients
| Quantity | 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 | Red and green bell peppers; diced | |
| 1 | Red onion | |
| 1 | Jalapeno pepper | |
| 2 | 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 |
Directions
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)