Directions:
- Cut the stem off of the patty pan squash and place upside down in 1/2 of water in a casserole dish. Cook for 1/2 hour in a 350 degree oven (till slightly tender but not soft).
- While the squash is baking, cook 1/3 cup of rice.
- Brown ground venison adding seasonings to taste.
- Add bell peppers and onion to venison and sautee about 4 minutes.
- Remove squash from the oven, scoop out the meaty part of the squash discarding the seeds.
- Combine the rice, venison, peppers, onions and squash. Add 2/3 cup water and simmer till reduced and the squash is tender, about 10 minutes.
- Fill Patty Pan with mixture, top with shredded cheese and bake for 15 minutes in a 400 degree oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.13 Kcal (1131 kJ) | ||
| Calories from fat | 33.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 6% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 3.19mg | 0% | |
| Potassium | 145.3mg | 3% | |
| Total Carbs | 30.18g | 10% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 27.69g | 55% | |
| Vitamin C | 62.9mg | 105% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 26.6mg | 148% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 120.22 Kcal (503 kJ) | ||
| Calories from fat | 14.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 6% | |
|---|---|---|---|
| Cholesterol | 9.08mg | 7% | |
| Sodium | 1.42mg | 0% | |
| Potassium | 64.66mg | 3% | |
| Total Carbs | 13.43g | 10% | |
| Sugars | 1.28g | 11% | |
| Dietary Fiber | 0.72g | 6% | |
| Protein | 12.32g | 55% | |
| Vitamin C | 28mg | 105% | |
| Vitamin A | 0.8mg | 59% | |
| Iron | 11.8mg | 148% | |
| Calcium | 8.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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