Baked Stuff Pattypan Squash Recipe
Servings: 4
Ingredients
- 4 x Summer squash, pattypan
- 1 x Onion
- 3/4 lb Minced parsley
- 1 1/2 c. Fresh bread crumbs
- 1/2 tsp Pepper
- 1 Tbsp. Extra virgin olive oil
Directions
- Set oven temp to 350F. Cut squash in half, horizonally and scoop out the seeds. Chop onion. Crumble sausage and cook till no longer pink. Remove from the pan with a slotted spoon and set aside. Add in onion to fat in pan and cook until soft, 2 mins. Combine sausage, onion, parsley, bread crumbs, pepper and 2 Tbsp. water. Divide mix among squash halves. Brush tops of the stuffing and squash with oil. Pour 1/2-inch water in a large baking pan. Put squash in pan, cover and bake 30 min. Uncover and bake till squash are tender and stufing is browned, about 15 mins.
- Work: 30min, total 1hr, 25min CAL 577per serving, 39g fat
- NOTES : The round, flat shape make pattypan perfect for stuffing. Other names for the disk-like summer squash are: sca;;p[ pr cu,;omg/
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 57 | 22% |
| Total Fat 6.53g | 8% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 347mg | 14% |
| Potassium 1054mg | 30% |
| Total Carbs 42.99g | 11% |
| Dietary Fiber 7.0g | 23% |
| Sugars 8.35g | 6% |
| Protein 10.36g | 17% |
