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Stuffed Patty Pan Squash

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Ingredients
  Pattypan squash 7 Pound
  Cooked corn 4
  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)
  Salt 2 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Grated american cheese 3⁄4 Cup (12 tbs)
Directions

Preheat oven to 350 degrees.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
6

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

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 mg6%

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

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Stuffed Patty Pan Squash Recipe