ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE
These work as well on the Thanksgiving table as they do on a meatless Monday.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
- Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
- Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g
EASY SQUASH CASSEROLE
This recipe was given to me by a great friend. I make this during the holidays and everyone loves it. This is the one request that is a must at family gatherings.
Provided by SHANNON DECKER
Categories Side Dish Vegetables Squash Summer Squash
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
- To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 27 g, Cholesterol 105.7 mg, Fat 25.6 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 13.4 g, Sodium 379.4 mg, Sugar 11.4 g
BAKED SQUASH WITH MUSHROOMS
Any squash is suitable for this dish. This is fantastic as a light meal when served with hot pitta breads.
Provided by PinkCherryBlossom
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200C/400°F.
- Peel and cut the squash into 5cm cubes. cut the tips of the cloves but leave the skin on.
- Place the squash, mushrooms, garlic onion, cumin and olive oil in a bowl and toss well.
- Spread the ingredients into a baking tray and cover with foil.
- Bake for 30 mins until squash is soft.
- Remove garlic and squeeze out the insides. Drizzle with the lemon juice, stir in the herbs and serve topped with the feta.
Nutrition Facts : Calories 192.2, Fat 12.8, SaturatedFat 4.8, Cholesterol 22.2, Sodium 287.9, Carbohydrate 15.6, Fiber 3.2, Sugar 8, Protein 7.5
SAUSAGE & MUSHROOM STUFFED SQUASH
Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. -Eliane Oneyear, River Forest, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place cut side down in an ungreased 15x10x1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender., Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese., Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through.
Nutrition Facts : Calories 463 calories, Fat 25g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 977mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.
STUFFED BABY SQUASH WITH CREAMY MUSHROOMS & TARRAGON
Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas
Provided by Esther Clark
Categories Dinner
Time 2h15m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Using a serrated knife, cut a small disc off the bottom of each squash so they stand upright on a baking tray. Slice off the tops (these will be used as lids), and scoop out and discard the seeded centre. Rub 2 tbsp oil on the inside and outside of the squashes, then season.
- Tip the dried mushrooms into a heatproof bowl and cover with 100ml boiling water. Cover and leave to soak for 15 mins. Meanwhile, heat the remaining oil in a non-stick frying pan, and cook the shallots for 10 mins until softened and translucent. Drain the rehydrated mushrooms (reserving the soaking liquid) and roughly chop, then add to the pan along with the chestnut mushrooms. Fry for 10 mins more. Stir in the garlic and cook for another minute. Add the stock, most of the reserved soaking liquid (leave the last few drops in the bottom of the bowl, as this may contain grit) and the grains, and bring to the boil. Remove from the heat and stir in the crème fraîche, tarragon and cheese. Season.
- Divide the filling between the hollowed-out squashes. Put the 'lids' on top and bake for 1 hr-1 hr 10 mins, depending on the size of the squash. When ready, the squash skins should be blistered and the flesh soft and cooked through. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 655 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
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