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Fresh Garden Peas In Squash Cups

Western.Chefs's picture
Ingredients
  Pattypan squash 8 Medium
  Butter/Margarine 2 Tablespoon, melted
  Fresh green peas 2 Pound, shelled (Reserving A Few Pods)
  Sugar 1 Teaspoon
  Lettuce leaves 4 Large
  Chopped pimiento 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Wash squash well; leave whole and cook, covered, in a small amount of boiling salted water for about 15 minutes, or until just tender.
Drain.
Combine melted butter or margarine, peas and sugar; place lettuce leaves over all.
Cover tightly and cook over low heat for 8 to 12 minutes, or until peas are just tender.
Add pimiento; season with salt and pepper.
Scoop out the seeds and a little of the pulp from the center of each squash to form cups; fill each with about 3 tablespoons of cooked peas.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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