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Pattypan Squash Stuffed with Split Peas
Source: dLife

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

Prep Time: 12 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 94.4
Total Carbs 9.7 g
Dietary Fiber 2.1 g
Sugars 1.6 g
Total Fat 5.3 g
Saturated Fat 0.8 g
Unsaturated Fat 3.4 g
Potassium 7.8 mg
Protein 2.3 g
Sodium 74.8 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  vegetable oil
3 each  medium shallots
2 each  whole jalapeno pepper
0.3333 cup  fresh dill weed
0.3333 cup  dried yellow split peas
1 cup  cold water
0 1/4 tsp  salt
2 lb  pattypan squash
  1. In medium saucepan, heat oil over medium.
  2. Add shallots, cook until soft, about 2 minutes, stirring often.
  3. Add jalapeƱos 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.

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