SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
SQUASH AND BROCCOLI STIR-FRY
Meet the Cook: The first summer that my husband and I were retired, we had an abundance of squash. I was raised on a farm and taught nothing should go to waste, so I hunted in my recipe file and found this one. I've made it often ever since. Cooking's one of my favorite ways to have fun...if I live to be 100, I am sure there will still be many recipes in my "to-do" file. We also enjoy travel - with three children and eight grandchildren scattered, it's a good thing! -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower kernels. Serve immediately.
Nutrition Facts : Calories 113 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SUMMER SQUASH STIR-FRY
Harvest garden flavor with zucchini, pattypan and yellow summer squash roasted in your grill basket and tossed with ripe tomatoes. Quick and fresh!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix zucchini, summer squash, pattypan squash and dressing. Place mixture in grill basket (grill "wok"). Reserve dressing in bowl.
- Cover and grill squash over medium heat 10 to 13 minutes, shaking basket or stirring squash occasionally, until crisp-tender. Return squash to bowl with dressing. Add tomatoes and cilantro; toss to coat.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g
SQUASH STIR-FRY
Wondering what to do with all the squash from your garden? Then this recipe is for you! It's a flavorful way to use this summertime veggie. If you're giving some squash to a friend, pass along this recipe. It'll be a hit!
Provided by Beverley Williams
Categories Vegetables
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a wok or large skillet, heat the oil.
- 2. Add the squash, zucchini and bell pepper. Cook until tender.
- 3. Add remaining ingredients. Simmer for 20 minutes.
- 4. You can thicken sauce with cornstarch if needed. (1 Tbsp water mixed with 1 tsp cornstarch)
WINTER SQUASH AND PORK STIR-FRY
This Mark Bittman recipe from 2006 pairs sweet winter squash with earthy, fatty pork shoulder. The grouping, when stir-fried, "gives squash an unusual final texture - somewhat al dente - and keeps its flavor from becoming too sweet," Mr. Bittman wrote. It's a great option for a weeknight dinner, and a far cry from the cut-and-bake squash of the 1970s.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put half the oil in a heavy skillet or wok and turn heat to high. When hot, add pork and cook, stirring once or twice, until browned; don't worry about cooking it through. Remove with a slotted spoon.
- Add remaining oil, followed a moment later by squash. Cook, stirring occasionally, for about 2 minutes. Add ginger and scallions and stir; add stock and cook until it reduces by about half. Add soy sauce and cook 30 seconds or so.
- Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 606 milligrams, Sugar 4 grams, TransFat 0 grams
MEXICAN SPAGHETTI SQUASH STIR FRY
This recipe is great because it is so versatile. You can use up those veggies that are on their last leg or really make it fancy for a special occasion too! Kid-friendly, fast, and easy. Garnish with a sprinkle of shredded cheese or sour cream if desired.
Provided by Emily
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash halves, cut sides down, on a baking sheet.
- Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
- Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
- Spoon spaghetti squash onto each plate; top with ground turkey mixture.
Nutrition Facts : Calories 334.2 calories, Carbohydrate 35.8 g, Cholesterol 67.2 mg, Fat 11.3 g, Fiber 8.8 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 1068 mg, Sugar 5.6 g
SPAGHETTI SQUASH STIR FRY RECIPE BY TASTY
Here's what you need: spaghetti squash, canola oil, kosher salt, cornstarch, cold water, garlic, fresh ginger, red pepper flakes, soy sauce, honey, sesame oil, rice vinegar, water, canola oil, garlic, boneless, skinless chicken breast, red pepper flakes, kosher salt, red bell peppers, broccoli, water, carrots, snow pea, scallion
Provided by Tikeyah Whittle
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400°F (200°C).
- Place the squash halves, cut-side up, on a baking sheet. Coat the exposed flesh with the canola oil, then sprinkle with ¼ teaspoon salt. Flip over so the cut side is down, then bake for 40-50 minutes, until the squash is just barely tender when pierced with a fork. Remove from the oven and let cool slightly.
- Line a baking sheet with 2 clean kitchen towels.
- Use a fork to scrape out the "spaghetti" strands from the squash onto the prepared baking sheet and season with the remaining ¼ teaspoon salt, tossing to distribute. Let cool for 30 minutes. The spaghetti squash can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. If using from the cold, remove the squash from the refrigerator 30 minutes before cooking.
- While the squash is cooling, make the sauce: In a medium bowl, whisk together the cornstarch and cold water until smooth. Grate the garlic on a microplane directly into the bowl. Add the ginger, red pepper flakes, soy sauce, honey, sesame oil, and rice vinegar and stir to incorporate. Whisk in the water until smooth.
- Make the stir fry: Heat 1 tablespoon canola oil in a 12-inch skillet or wok over medium-high heat. Add 1 clove of garlic and stir for about 30 seconds, until fragrant. Add the chicken, ⅛ teaspoon red pepper flakes, and ½ teaspoon salt and stir to coat. Cook the chicken for 6-8 minutes, letting it brown without stirring, until no pink remains and the chicken is cooked through. Transfer the chicken to a plate or bowl.
- Reduce the heat to medium. Without wiping out the pan, add the remaining tablespoon canola oil, remaining garlic clove, and remaining ⅛ teaspoon red pepper flakes and cook for 30 seconds, until fragrant. Add the bell peppers and broccoli, stir to coat, then deglaze the pan with the water, scraping up all the browned bits stuck to the bottom of the pan. Cook, stirring occasionally, until the broccoli is starting to soften, 8-10 minutes.
- Add the carrots and cook for another 2 minutes, then add the snow peas and season with a pinch of salt. Cook for another 2-3 minutes, until all of the vegetables are tender. Transfer the vegetables to the plate with the chicken.
- Roll up the spaghetti squash in the kitchen towels and wring to squeeze as much water as possible.
- Add 2 tablespoons of sauce to the pan and let come to a simmer, then add the spaghetti squash and stir constantly until heated through, 1-2 minutes. Divide the squash among serving bowls.
- Pour the remaining sauce into the pan and let simmer for about 1 minute, until thickened. Return the chicken and vegetables to the pan and toss to coat evenly in the sauce and heat everything through, 2-3 minutes. Divide among the bowls atop the squash. Garnish each bowl with thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 7 grams, Protein 41 grams, Sugar 18 grams
YELLOW SQUASH AND TOFU STIR FRY
A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.
Provided by malevolentglitter
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
- Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
- Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 27.6 g, Fat 10.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 1186.7 mg, Sugar 19.7 g
SAVORY VEGETABLE STIR-FRY
Yellow squash, zucchini, carrots and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
- Stir the concentrated broth in the skillet and cook until the mixture is hot.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 11.4 g, Fat 2.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 290.9 mg, Sugar 3.7 g
ZUCCHINI/YELLOW SQUASH STIR FRY
A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.
Provided by Recipewrestler
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse zucchini and squash.
- Cut into thin slices, discarding stems and bottoms.
- Slice onion into thin rings.
- Spray a wok or large, covered frying pan with cooking spray.
- Melt butter in pan over medium-high heat.
- Add zucchini, squash and onion.
- Stir-fry for several minutes, until tender-crisp.
- Season with salt and pepper, to taste.
- Add 3 T water and cover.
- Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).
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- In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
- In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
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