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Stuffed Pattypan Squash

Yield: 5 Servings

Ingredients and directions for this recipe

9 Pattypan squash(light green
Summer squash)
Water
1 ts Salt
10 oz Package frozen creamed peas
Or mix veggies

In slow-cooking pot, cover squash with water; add salt. Cover and cook on
low for 6 to 7 hours or until squash is tender. Drain. Meanwhile, cook
peas or vegetables according to package directions. Scoop out squash pulp
in center. Fill with hot creamed peas or hot mixed creamed vegetables.

See also:
Previous recipe Stuffed Patty Pan Squash
Next recipe Stuffed Pea Pods

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