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
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.
CHEESY STUFFED BUTTERNUT SQUASH
The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.
Provided by My Food and Family
Categories Home
Time 1h29m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
- Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
- Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
- Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
- Bake 22 to 24 min. or until heated through.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CHEESE AND HAM STUFFED BUTTERNUT SQUASH
This lovely dish packed with healthy vegetables will add vibrant colour to your everyday meal. This works well with aubergine too.
Provided by Pinaygourmet 345142
Categories Ham
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Cut the squash in half lengthways and discard the seeds and fibres from the centre. Score the flesh with a sharp knife andplace in a shallow baking tray, flesh side up. Brush the flesh with olive oil and season with pepper. Roast for 40 minutes or until the flesh is tender.
- Ten minutes before the end of cooking time, make the stuffing. Heat the butter in a pan and fry the mushrooms and leeks for 5 minutes more, stirring often. Remove the pan from the heat and stir in the ham, half the cheese and the rice vinegar.
- Remove the squash from the oven and carefully spoon out the flesh, leaving a thin border to support thr skins. Mash the flesh and add to the stuffing along with the parsley. Return the skins to the baking tray and divide the stuffing between each one, pressing down lightly and piling up as necessary. Sprinkle with the remaining cheese, return to the oven and bake until the cheese melts and the filling is piping hot. Scatter with chives and serve immediately.
Nutrition Facts : Calories 202.8, Fat 12.7, SaturatedFat 7.2, Cholesterol 34.1, Sodium 255.8, Carbohydrate 20.5, Fiber 3.1, Sugar 4, Protein 4.4
HAM-STUFFED SQUASH BOATS
In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.-Fran Shaffer, Coatesville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. , In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. , Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.
Nutrition Facts : Calories 318 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.
HAM AND CHEESE STUFFED MUSHROOMS
Juicy field mushrooms stuffed with ham and mozzarella - a delicious light lunch that's ready in just 15 minutes. These mushrooms work well as a dinner party appetizer, as well as a quick main meal.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. Fill the remaining eight mushrooms with the mixture.
- Put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. Serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.
Nutrition Facts : Calories 179.3, Fat 12.8, SaturatedFat 5.2, Cholesterol 39.5, Sodium 609.8, Carbohydrate 3.1, Fiber 0.6, Sugar 1.2, Protein 13.9
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