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Add a photoServings: 5
Ingredients
- 9 x Pattypan squash(light green Summer squash)
- Â Â Water
- 1 tsp Salt
- 10 ounce Package frzn creamed peas
- Â Â Or possibly mix veggies
Directions
- In slow-cooking pot, cover squash with water; add in salt. Cover and cook on low for 6 to 7 hrs or possibly till squash is tender. Drain. Meanwhile, cook peas or possibly vegetables according to package directions. Scoop out squash pulp in center. Fill with warm creamed peas or possibly warm mixed creamed vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 5 servings | |
| Calories 44 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 527mg | 22% |
| Potassium 87mg | 2% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.84g | 2% |
| Protein 2.96g | 5% |
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