Bacon Chili Stuffed Squash Recipes
ACORN SQUASH FOR 2
I am giving you a choice of three toppings they are all good.There are two different toppings in the picture Bacon Maple syrup and Browned Butter Sage. I just finished enjoying a butternut squash with GINGER marmalade &Chili flakes. 3 Tbsp Ginger marmalade, 1/2 tsp chili flakes, mix together and spoon into squash cavity - I really liked this one
Provided by Bergy
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to350°F.
- Place prepared squash cut side down on a baking sheet, bake for 45-50 minutes or until tender.
- Turn over and sprinkle with one of these toppings.
- -BROWNED BUTTER:.
- Melt the butter on med-low heat, swirling it until browned- do not let it burn.
- Add honey& sage, mix.
- Drizzle over the cooked squash& serve.
- MAPLE BACON TOPPING:.
- Paint the inside of the squash with the maple syrup, sprinkle in the crumbled bacon& serve.
- MARMALADE& JALAPENO;.
- Combine the Jalapeno& marmalade in a small saucepan, heat until the marmalade has melted.
- Pour into the squash cavity& serve.
Nutrition Facts : Calories 510.4, Fat 22.1, SaturatedFat 10.8, Cholesterol 45.9, Sodium 297.5, Carbohydrate 80.5, Fiber 3.8, Sugar 53.4, Protein 4.7
STUFFED SQUASH WITH BACON, DATES AND SAGE
Have some fun with your holiday menu and try this whimsical side from Eva Kosmas Flores of Adventures In Cooking.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line a large casserole pan with Reynolds Wrap® Aluminum Foil. Set aside.
- Cut squashes in half. Use a spoon to scrape the seed pulp out of the squashes. If necessary, cut 1/4 inch off the bottom of the squash halves to help them stand upright without falling over. Place the squash cut side up on the foil and set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the bacon and saute until just cooked through on both sides, working in batches if necessary. Remove from the pan, allow to cool slightly and then dice.
- Saute the onion and garlic in the rendered fat until softened and transparent, about 8 minutes. Add the rice, chicken stock, dates, cinnamon, salt, pepper, allspice, nutmeg and diced bacon. Stir to combine. Allow the mixture to simmer for 10 minutes, uncovered, stirring every few minutes.
- Add the sage and remove from heat. Gently spoon the stuffing into the squash. Spoon any leftover stuffing around the squash in the pan, then pour the water into the pan. Place the pan in the oven and roast until the squash flesh is tender and the rice is cooked through, about 45 minutes to 1 hour. Cool for 15 minutes before serving.
Nutrition Facts : Calories 540.3 calories, Carbohydrate 100.8 g, Cholesterol 20.8 mg, Fat 12.3 g, Fiber 10.5 g, Protein 14.4 g, SaturatedFat 3.3 g, Sodium 825 mg, Sugar 26.1 g
GRILLED BACON-STUFFED SUMMER SQUASH
On a recipe card in the produce department from my local grocer. I imagine you could use either yellow summer squash or zucchini.
Provided by Denise in NH
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Meanwhile, cut squash lengthwise into halves. With spoon, scoop out pulp, leaving at least 1/2 inch shell; set aside. Coarsely chop pulp. Cook bacon in medium skillet over medium heat until browned. Add onion and celery; cook and stir 2 minutes. Stir in squash pulp; cook and stir 1 minute. Remove from heat; set aside.
- Stir in bread crumbs, cheese, and thyme. Spoon filling evenly into squash shells; pressing lightly. Place on grill. Grill covered, 7 to 11 minutes or until squash is tender and filling is hot.
Nutrition Facts : Calories 153.8, Fat 7.1, SaturatedFat 3, Cholesterol 13, Sodium 383.1, Carbohydrate 17.1, Fiber 2.8, Sugar 5, Protein 6.9
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