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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Pattypan Squash Stuffed with Split Peas

Source: dLife

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

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 5.3 Fat, 0.3 Vegetables, 0.3 Starch, 0.0 Lean Meat

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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Servings

Ingredients

3.0
3 tbsp vegetable oil 3.0
3 each medium shallots 2.0
2 each whole jalapeno pepper 0.3333
0.3333 cup fresh dill weed 0.3333
0.3333 cup dried yellow split peas 1.0
1 cup cold water 0.25
0 1/4 tsp salt 2.0
2 lb pattypan squash

Directions

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