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    You are in: Home / Recipes / West Indies Savory Stuffed Summer Squash Recipe
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    West Indies Savory Stuffed Summer Squash

    Average Rating:

    1 Total Reviews

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    • on April 08, 2009

      Healthy, attractive, versatile, and another tasty way to use summer squash. The directions are rather confusing b/c the order of the ingredient list does not match the order of the ingredients within the directions and I think it has something to do with the filling being listed last instead of in the middle of the ingredient list. In Step 1 I cut the squash in half lengthwise. In Step 4 I used a large skillet instead of a baking dish-everything is done on top of the stove. In Step 4 I also doubled the tomato slices and sort of wished I had increased it more as the cooked tomato tastes great with this! I used half as much squash as listed and that was plenty. Probably makes a big difference in how big the squash is-remember it needs to fit in the skillet. I subbed catsup for the tomato paste, omitted the mint due to personal preferences, and doubled the lemon juice in Step 6 and wish I had increased the garlic, too. The filling and squash was done in 35 minutes. Congrats BarbryT for becoming FROG#9 in Top Favorites of 2008 game!

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    Nutritional Facts for West Indies Savory Stuffed Summer Squash

    Serving Size: 1 (419 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 226.5
     
    Calories from Fat 81
    35%
    Total Fat 9.0 g
    13%
    Saturated Fat 3.5 g
    17%
    Cholesterol 55.2 mg
    18%
    Sodium 111.1 mg
    4%
    Total Carbohydrate 17.5 g
    5%
    Dietary Fiber 3.2 g
    12%
    Sugars 6.8 g
    27%
    Protein 20.4 g
    40%

    The following items or measurements are not included:

    crookneck yellow squash

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