STUFFED SQUASH FOR TWO
My husband and I love this recipe as newlyweds, and now that our children are grown, we are enjoying it again. As soon as the weather turns cool, we get hungry for this squash dish, filled with savory ground beef and topped with a sprinkling of cheese. -Barbara Rohlck Sioux Falls, South Dakota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water. , Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender., Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 607 calories, Fat 27g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 1418mg sodium, Carbohydrate 63g carbohydrate (24g sugars, Fiber 5g fiber), Protein 31g protein.
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.
SQUASAGE (SAUSAGE-STUFFED SQUASH)
This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!
Provided by all_He_created_was_good
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
- Place squash, cut sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
- Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
- Bake in the preheated oven until filling is cooked through, about 20 minutes.
Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g
STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
- Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
- Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
- Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
- Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
- (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)
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
STUFFED SQUASH FOR TWO
Whether this feeds two or four depends upon the size of squash used. If serving for a main course, it is very filling!
Provided by Irmgard
Categories Cheese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Lay each squash on its side.
- Cut about one-third of each lengthwise in wedge; peel the wedge, dice and reserve.
- Scoop out the seeds from the remaining squash; cut a thin slice off each to level with cut side up.
- Place in a microwaveable dish; microwave on high for 12 to 15 minutes or until tender.
- Meanwhile, in a nonstick skillet, melt the butter over medium heat; cook the reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes.
- Add the mushrooms and garlic; cook for 2 minutes.
- Stir in the tomato paste; cook for 1 minute.
- In a bowl, combine the onion mixture, bread crumbs, cheddar cheese, sunflower seeds, salt and pepper.
- Divide between the two squashes, mounding if necessary.
- Sprinkle with parmesan cheese.
- Bake in the oven for 7 to 10 minutes or until golden and heated through.
Nutrition Facts : Calories 837.2, Fat 38.4, SaturatedFat 18.2, Cholesterol 79, Sodium 1608.5, Carbohydrate 99.2, Fiber 13, Sugar 9.2, Protein 32.9
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