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)