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)