I often volunteer to serve food at our community fish fry on Saturday nights. Last week, we had a ton of hushpuppies left over. Not one to throw out perfectly good food (especially things I really, really like), I took the hushpuppies home with me and decided to use them as a stuffing for the pattypan squash I picked up at our local farmers’ market. It was delicious!
For those unfamiliar with the Southern delicacy known as hushpuppies, imagine small bits of deep-fried cornbread. Legend has it that hushpuppies got their name because people at cook-outs would would fry up some of their fish breading mixture and serve it to the dogs sniffing around in an attempt to “hush the puppies.” I don’t eat a lot of fried food these days, but I can’t resist a good hushpuppy … or ten.
This recipe works equally well with cornbread or whole wheat bread. The trick is to cut the bread into small cubes (slightly smaller than the size of a dime) and let them dry out at room temperature. Bread that is a bit stale works well too. Using whole wheat bread instead of the deep-fried hushpuppies will save you some fat calories.
Don’t feel married to using the peppers specified in the recipe; I simply threw in what I had on hand. Use whatever you like.
This recipe is loaded with Vitamin C and is low in Cholesterol. It is also a good source of Fiber, Riboflavin, Vitamin B6, Folate, Potassium and Manganese.
2 pattypan squash
1 tsp olive oil
1 Tbsp minced onion
1 Tbsp minced red bell pepper
1 Tbsp minced banana pepper
1 Tbsp minced green bell pepper
½ cup dried bread cubes (from hushpuppies, cornbread, whole wheat bread, whatever you have)
1 Tbsp shredded mozzarella
1 Tbsp freshly grated Parmesan
freshly ground pepper
Pick out a saucepan big enough for the squash to fit in a single layer and fill with about an inch of water. Bring to a boil, add the squash, cover and cook for about 10 minutes. Remove the squash with tongs and let cool for 5 minutes or so. Cut off the tops of the squash and scoop out the centers with a melon baller. Chop the squash bits and set aside.
Preheat oven to 350°F.
Heat the olive oil in a skillet. Sauté onion and peppers until soft, about 5 minutes. Add chopped squash and cook about a minute. Remove from heat and add bread cubes, mozzarella and Parmesan. Season with pepper and mix well.
Place squash in baking dish and stuff with onion mixture. You will probably have more stuffing than you need; just let it overflow the squash. Cover loosely with foil and bake for about 15 minutes.
Makes 2 servings
Per serving: 175 calories, 8g fat (2g sat), 4mg cholesterol, 376mg sodium, 23g carb, 5g fiber, 7g sugar, 7g protein