Source: dLife

Delicate pattypan squash filled with spicy, seasoned split pea stuffing.

Servings

3 tbsp vegetable oil
3 medium shallots , finely chopped
2 whole jalapeno pepper , seeded and chopped
0.33 cup fresh dill weed , chopped
0.33 cup dried yellow split peas , rinsed and drained
1 cup cold water
0.25 tsp salt
2 lb pattypan squash , 8 medium or 24 baby squash

1 In medium saucepan, heat oil over medium.
2 Add shallots, cook until soft, about 2 minutes, stirring often.
3 Add jalapeños and dill, cook 2 additional minutes, stirring often.
4 Add split peas, 1 cup water and salt. Bring to boil.
5 Reduce heat to low, cover and simmer until peas are tender but still hold their shape, 25 to 30 minutes.
6 Allow to stand covered for 5 minutes. Drain any remaining liquid.
7 Cut squash in half, crosswise.
8 In large nonstick skillet, brown squash over medium.
9 Add 1 tbsp water, cover and cook until tender, 10 to 12 minutes.
10 Spoon split pea mixture into squash halves. Serve.