Baked Stuffed Squash Recipes

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BAKED STUFFED YELLOW SQUASH BOATS

Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.

Provided by Douglas Poe

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9



Baked Stuffed Yellow Squash Boats image

Steps:

  • Pre-heat oven to 400 degrees.
  • Cut yellow squash in half lengthwise.
  • With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
  • In a pan sauté onion and garlic over medium heat with a dash of olive oil.
  • Add the squash that was removed from the boats and season with kosher salt and pepper.
  • Cook until almost soft (around 7 minutes).
  • When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
  • Scoop stuffing mixture into boats and fill evenly.
  • Sprinkle the top of the stuffed boats with extra parmesan cheese.
  • Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2

4 yellow squash
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon dried Italian seasoning (basil, oregano) or 3 tablespoons fresh herbs (basil, oregano)
kosher salt & fresh ground pepper, to taste
olive oil
2 cups japanese style panko breadcrumbs
1/2 cup parmesan cheese, grated
1 egg

BAKED STUFFED SQUASH

Make and share this Baked Stuffed Squash recipe from Food.com.

Provided by Derf2440

Categories     Brown Rice

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 13



Baked Stuffed Squash image

Steps:

  • Preheat oven to 400F degrees.
  • Cut squash in half and scoop out seeds, and place place cut side down in a roasting pan, large enough to hold halves in a single layer. Add about 3/4 cup water to pan and cover tightly with lid or a tent of foil. Bake until squash is tender, about 35 minutes. (Cut a small slice off the bottom of the squash so that it will sit upright in the roaster.).
  • Meanwhile, melt butter in a small saucepan; add rice and onion; stir well to coat evenly. Stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. Cover and cook over medium low heat about 20 minutes for white rice , or 30 minutes for brown rice. The liquid should be reduced but the riace should remain a little firm. Remove rice from heat and discard cinnamon stick.
  • Stir in toasted nuts and parsley.
  • When cooked, remove squash from oven and reduce heat to 350F degrees. Divide rice mixture evenly among cooked squash. Sprinkle with feta.
  • Add 1/4 cup water to pan, cover roasting pan tightly with lid or tent of foil; bake stuffed squash in the centre of the oven for 25 to 30 minutes.

Nutrition Facts : Calories 345.1, Fat 9.9, SaturatedFat 3.3, Cholesterol 13.6, Sodium 399.9, Carbohydrate 60.8, Fiber 6.8, Sugar 5.3, Protein 9.3

2 (1 1/2 lb) acorn squash or 2 (1 1/2 lb) butternut squash
1 teaspoon butter
1/2 cup basmati rice (white or brown) or 1/2 cup long grain rice (white or brown)
1 tablespoon onion, finely chopped
1 1/4 cups chicken broth, heated (or veggie broth)
1 teaspoon brown sugar, packed
1 cinnamon stick
2 tablespoons raisins
1/8 teaspoon clove, ground
1/8 teaspoon nutmeg, freshly grated
1/4 cup toasted walnuts, roughly chopped (or pecans)
1/4 cup fresh parsley, chopped
1/3 cup feta cheese, crumbled

STUFFED SQUASH

Provided by Alton Brown

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14



Stuffed Squash image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
  • In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
  • Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

4 small acorn squash, 1 to 1 1/4 pounds each
2 tablespoons unsalted butter, cut into 4 pieces
1/2 pound ground pork
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup white wine
1 1/2 cups cooked rice
1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
1/2 cup toasted pine nuts
1 1/2 teaspoons dried oregano
Generous pinch kosher salt
Freshly ground black pepper

CHICKEN ENCHILADA-STUFFED SQUASH

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Chicken Enchilada-Stuffed Squash image

Steps:

  • Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes.
  • Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper.
  • Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.

Nutrition Facts : Calories 550, Fat 35 grams, SaturatedFat 15 grams, Cholesterol 104 milligrams, Sodium 1421 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 31 grams, Sugar 5 grams

2 small acorn squash, halved and seeded
1 tablespoon extra-virgin olive oil
1/2 white onion, diced
1 small poblano chile pepper, seeded and diced
1 clove garlic, grated
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can red enchilada sauce
2 1/2 cups shredded rotisserie chicken (skin removed)
1/2 cup fresh cilantro, plus more for topping
1 8-ounce package shredded Mexican-blend cheese (about 2 cups)
Sour cream, for topping

STUFFED YELLOW SUMMER SQUASH

I grew everything here in my garden; it was from the first harvest, so it was a lot cheaper on the budget, because we all know fresh fruit and veggies can get expensive. All in all, we had a great time cooking our 'own' food. Even my 4-year-old had fun helping. You can add sausage to the rice just to give a little extra kick.

Provided by crys

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 10



Stuffed Yellow Summer Squash image

Steps:

  • Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange yellow squash halves onto a baking sheet.
  • Bake yellow squash in preheated oven until tender, about 20 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Saute summer squash, bell peppers, cucumbers, onion, and tomatoes in hot oil until tender, about 5 minutes.
  • Mound rice atop each of the squash halves. Top rice with a portion of the sauteed vegetable mixture.
  • Return squash to preheated oven and bake for 30 minutes more. Sprinkle Gouda cheese over the stuffed squash halves and bake until the cheese is melted, about 5 minutes.

Nutrition Facts : Calories 261 calories, Carbohydrate 39.8 g, Cholesterol 22.8 mg, Fat 7.4 g, Fiber 7.8 g, Protein 12.9 g, SaturatedFat 3.9 g, Sodium 179.4 mg, Sugar 6.1 g

1 (6 ounce) package wild rice (such as Uncle Ben's ®)
3 cups water
6 yellow squash, halved lengthwise
1 splash olive oil, or to taste
2 small summer squash, diced
2 bell peppers, or more to taste, diced
2 cucumbers, diced
1 onion, diced
3 cherry or grape tomatoes, or more to taste
1 cup shredded Gouda cheese

STUFFED BUTTERNUT SQUASH

I enjoy experimenting with new recipes and that's how I came up with this meal-in-one squash idea. Ham, mustard, apples and brown sugar go so well with butternut squash.-Bev Spain, Belleville, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 6



Stuffed Butternut Squash image

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Combine remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 350° for 30 minutes or until squash is tender.

Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 700mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 10g protein.

3 small butternut squash (about 1-1/2 pounds each)
2 cups cubed fully cooked ham
1 cup soft bread crumbs
1/2 cup shredded tart apple
1/4 cup packed brown sugar
2 tablespoons prepared mustard

BAKED STUFFED ACORN SQUASH

This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 2h

Yield 8 substantial main dish servings, 12 to 16 smaller servings

Number Of Ingredients 14



Baked Stuffed Acorn Squash image

Steps:

  • Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
  • Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
  • Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams

4 large or 6 smaller acorn squash
3 tablespoons extra virgin olive oil, plus additional for basting
1 medium onion, finely chopped
1 red pepper, diced
1 28-ounce can chopped tomatoes with juice, pulsed to a coarse purée in a food processor
2 tablespoons tomato paste
2 tablespoons mild honey, maple syrup or pomegranate molasses
2 tablespoons red wine vinegar, sherry vinegar or apple cider vinegar
Salt to taste
1/2 teaspoon cayenne
3 cups cooked pintos, black beans or red beans, or 2 cans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 ounces / 1/2 cup Gruyère, grated

BAKED STUFFED SPAGHETTI SQUASH

This vegetarian main dish is packed with Italian flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Number Of Ingredients 8



Baked Stuffed Spaghetti Squash image

Steps:

  • Place both whole spaghetti squash in a large stockpot of water. Cover pot, and bring water to a boil. Reduce heat to a simmer, and cook the squash until it is slightly tender when you press it with your fingers, 20 to 30 minutes. Drain. Using a serrated knife, cut the squash in half crosswise. Stand the halves on end, with cut sides up, and set aside to cool 15 minutes.
  • Heat oven to 450 degrees. Remove the seeds from the squash halves; discard them. Using a teaspoon, scrape the flesh; it will separate into spaghetti-like strands. Transfer the strands to a large mixing bowl, and transfer the shells to a baking pan; set both aside.
  • Chop 12 of the tomatoes into 1/2-inch pieces, and add to the squash strands. Slice the remaining 4 tomatoes into 1/4-inch-thick rounds, and set aside.
  • Place the garlic, olive oil, basil leaves, salt, and pepper in the bowl of a food processor. Process until the basil has been very finely chopped, about 2 minutes.
  • Transfer the basil mixture to the mixing bowl with the squash strands and the tomato pieces; toss with vegetables to combine. Divide the mixture among the reserved squash shells, and top each shell with several tomato slices. Sprinkle 1 1/2 tablespoons Parmesan cheese over each shell.
  • Transfer the baking pan to the oven, and bake the stuffed squash until the cheese is golden and a metal skewer inserted down into the stuffing comes out hot when held there for 15 seconds, about 30 minutes. Transfer to a wire rack to cool slightly. Garnish with basil sprigs, and serve warm.

Nutrition Facts : Calories 209 g, Cholesterol 6 g, Fat 11 g, Fiber 5 g, Protein 7 g, Sodium 703 g

2 medium spaghetti squash
16 plum tomatoes
2 teaspoons minced garlic
2 tablespoons olive oil
4 ounces basil leaves plus sprigs for garnish, cleaned
1 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons grated Parmesan cheese

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From splendidtable.org


BAKED STUFFED ZUCCHINI SQUASH - MEDITERRANEAN LATIN LOVE ...
Stuffed Zucchini or Kunguj te Mbushur is a favorite spring/summer dish in Albania. We love stuffed vegetables like most other Mediterranean countries. Stuffed Zucchini recipes like Stuffed Peppers usually contain minced or ground beef, tomatoes, rice, parsley or other cooking greens, spices etc. I decided to alternate zucchini & yellow squash and make this a …
From mediterraneanlatinloveaffair.com


EASY STUFFED BAKED BUTTERNUT SQUASH RECIPE - FOOD AND WINE
Stuffed baked butternut squash. This simple baked butternut squash is easy to make, delicious to eat and looks beautiful on the plate. SHARE Print. Serving: Serves 4 people. Time: 80 minutes. Difficulty: Easy. Ingredients. 2 x Butternut Squash; 1 x Onion; 1 x Courgette; 2 x Cloves of Garlic; 70g Cherry Tomatoes, quartered; 100g Feta Cheese, crumbled; 1 x 220g Sachet Wholegrain …
From foodandwine.ie


ASTRAY RECIPES: BAKED STUFFED SQUASH
Bake for about 1 hour at 350 degrees. While squash is baking, prepare the stuffing mix. Cook onions and mushrooms in ¼ c. water for 5 minutes. Add tamari and spices. Cook over low heat for 5 more minutes. Remove from het. Add the rice or the bread crumbs and mix together well. When the squash has baked about 1 hour and is almost tender, remove from oven. Fill each with …
From astray.com


VEGAN STUFFED BUTTERNUT SQUASH | FOOD FAITH FITNESS
Bake until soft, about 40-50 minutes. Set aside to cool slightly. Heat the remaining oil up in a large frying pan on medium heat. Add in the onion, celery and garlic and cook until lightly browned, about 6-7 minutes. Add in the cauliflower and cook, stirring frequently, until it just begins to soften, about 10 minutes.
From foodfaithfitness.com


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