Baked Stuff Pattypan Squash Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Summer squash, pattypan
1: Onion,
3/4 lbs: Chopped parsley,
1 1/2 cup: Fresh bread crumbs,
1/2 tsp: Pepper,
1 tbsp: Olive oil,
Directions:
Set oven temp to 350F. Cut squash in half, horizonally and scoop out
the seeds. Chop onion. Crumble sausage and cook until no longer pink.
Remove from the pan with a slotted spoonand set aside. Add onion to
fat in pan and cook till soft, 2 mins. Combine sausage, onion,
parsley, bread crumbs, pepper and 2 tablespoons water. Divide mixture
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 minutes. Uncover and bake until squash are tender and
stufing is browned, about 15 mins.
Work: 30min, total 1hr, 25min CAL 577per serving, 39g fat Recipe By
: First Magazine (1992)
From: Debbie Barry - Innermail Emc.Ve
Source from luhu.jp
the seeds. Chop onion. Crumble sausage and cook until no longer pink.
Remove from the pan with a slotted spoonand set aside. Add onion to
fat in pan and cook till soft, 2 mins. Combine sausage, onion,
parsley, bread crumbs, pepper and 2 tablespoons water. Divide mixture
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 minutes. Uncover and bake until squash are tender and
stufing is browned, about 15 mins.
Work: 30min, total 1hr, 25min CAL 577per serving, 39g fat Recipe By
: First Magazine (1992)
From: Debbie Barry - Innermail Emc.Ve
Source from luhu.jp