CHEF JOHN'S STUFFED SUMMER SQUASH
I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.
Provided by Chef John
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
- Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
- Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
- Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
- Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
Nutrition Facts : Calories 148 calories, Carbohydrate 6.1 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 3.6 g
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
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
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
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
STUFFED SQUASH
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.
BAKED SUMMER SQUASH - STUFFED TO PERFECTION! RECIPE - (4.6/5)
Provided by TheCulinaryChase
Number Of Ingredients 7
Steps:
- Preheat oven to 350f (180c). Cut one end off and use a melon baller to scoop out the flesh of the squash. If you don't have a melon baller, use a teaspoon to gently remove the flesh. In a small bowl mix the remaining ingredients. To make it easier to stuff, shape some of the meat into a long cylinder about the length of the squash, and feed it into the hollowed out area. Gently push with your fingers so that the meat fills up the space. Grab an oven-proof dish and pour a bit of the juice from the canned tomatoes - just enough to cover. Place stuffed squash on top of juice. Take 1 or 2 plum tomatoes and tear apart over the top of the summer squash. Cover and bake 45 minutes. Remove from oven and uncover. Add a sprinkling of grated Parmesan cheese. The Culinary Chase's Note: If you have any sausage meat leftover, break into chunks and pan fry in olive oil until cooked. Then add melon ball scoops of the squash with a sprinkle of chili flakes. Cook until slightly soft and tear apart 4 or 5 plum tomatoes over the mixture, stir. Season and allow to simmer 10 to 15 minutes or when the sauce thickens a bit. Serve this with a slice or two of country bread to mop up the juices. Enjoy!
CHEESY STUFFED SUMMER SQUASH
My grandmother gave me this recipe years ago and it's been a favorite of mine ever since. Hope you will enjoy it!
Provided by Dreamgoddess
Categories Vegetable
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the squash 10 minutes until softened.
- When cooled enough to handle, remove the stems and cut in half lengthwise.
- Remove the pulp.
- Cook the bacon until crisp.
- Saute the onion in 2T bacon drippings.
- Add crumbled bacon, breadcrumbs and squash pulp.
- Fill the squash shells.
- Top each shell with cheese.
- Broil until melted.
- Sprinkle with paprika.
Nutrition Facts : Calories 336.4, Fat 24.3, SaturatedFat 9.9, Cholesterol 45.5, Sodium 534.8, Carbohydrate 17.4, Fiber 2.9, Sugar 5.5, Protein 13.3
SUMMERY STUFFED SQUASH
Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese has melted.
Nutrition Facts : Calories 480 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 2.3 milligram of sodium
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