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Ingredients
- 2 lbs. small patty pan squash
- 2 (10 ounce.) Packages frzn peas
Directions
- Wash squash. Place in large saucepan; cover with water. Salt to taste. Cook till tender crisp. Add in peas, continue cooking till vegetables are tender. Drain. Toss with butter, if you like. Serve as an edible garnish on a meat platter.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 567g | |
| Calories 437 | |
| Calories from Fat 19 | 4% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 612mg | 26% |
| Potassium 868mg | 25% |
| Total Carbs 77.23g | 21% |
| Dietary Fiber 25.5g | 85% |
| Sugars 28.35g | 19% |
| Protein 29.6g | 47% |
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