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Add a photoServings: 8
Ingredients
- 3 Tbsp. peanut or possibly vegetable oil
- 3 sm shallots, finely minced
- 2 x jalapeno peppers
- Â Â seeded and minced
- 1/3 c. minced fresh dill
- 1/3 c. dry yellow split peas, rinsed and liquid removed
- 1 c. water
- 3/4 tsp salt
- 8 med or possibly 24 baby pattypan squash
Directions
- 8 SERVINGS VEGAN
- Scalloped-shaped pattypan squash make a stunning container for yellow split peas. You can use medium-sized squash for a main or possibly side dish, or possibly, if the baby variety is available, serve as a first course or possibly as hors d'oeuvres.
- In medium saucepan, heat oil over medium heat. Add in shallots and cook, stirring often, till soft, about 2 min. Add in jalapenos and dill and cook, stirring often, 2 min. Add in split peas, water and salt. Bring to a boil. Reduce heat to low, cover and simmer till peas are tender but still hold their shape, 25 to 30 min. Let stand covered for 5 min. If liquid is not absorbed, drain mix.
- Cut squash in half crosswise. In large nonstick skillet, brown squash over medium heat. Add in 1 Tbsp. of water, cover and cook till tender, 10 to 12 min. Spoon split pea mix into squash halves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 8 servings | |
| Calories 50 | |
| Calories from Fat 17 | 34% |
| Total Fat 1.91g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 232mg | 10% |
| Potassium 114mg | 3% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.91g | 1% |
| Protein 3.03g | 5% |
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