YELLOW SQUASH
I thought I would try creating something I hadn't seen before. I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.
Provided by ANN_GIRL
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until crisp. Remove bacon from pan, and set aside. Add the squash, onion, and jalapeno to the skillet. Fry in the bacon drippings until tender, but still firm, stirring frequently. Crumble bacon into the skillet, and season with soy sauce, salt and pepper. Stir, to blend in seasonings, and serve.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 5.5 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 123.4 mg, Sugar 0.7 g
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
SAUTEED YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
POSH YELLOW SQUASH
I clipped this recipe from The Charlotte Observer in 1996. From that time until now, this remains my ultimate crowd-pleaser squash casserole recipe.
Provided by Fauve
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise, onion, salt, cheese, eggs and pepper.
- Add squash to mixture and stir gently.
- Pour into a greased 1 1/2 quart casserole dish.
- Mix bread crumbs and melted butter; sprinkle over casserole.
- Bake at 350 degrees for 30 minutes or until nicely browned and set.
YELLOW SQUASH FRITTATA
Make and share this Yellow Squash Frittata recipe from Food.com.
Provided by Zaney1
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
- Saute squash in butter until tender-crisp.
- Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
- Pour egg mixture over squash.
- Cook until eggs are cooked and puffy.
Nutrition Facts : Calories 211.5, Fat 15.2, SaturatedFat 7.2, Cholesterol 339.7, Sodium 370.3, Carbohydrate 4.7, Fiber 1.3, Sugar 2.7, Protein 14.4
YELLOW SQUASH FRITTERS
A tasty way to use up left-over stewed yellow squash. My family enjoys these so much that I usually purposely stew too much squash in order to have enough to make these fritters. I normally serve them with a baked or roasted meat, green beans and cole slaw.
Provided by Gwanny Hill
Categories Vegetable
Time 20m
Yield 10-12 fritters
Number Of Ingredients 6
Steps:
- Preheat vegetable oil at one inch depth in a heavy skillet on medium heat.
- Combine cooked squash, beaten egg, flour, pepper and salt.
- Add Parmesan cheese.
- Drop squash mixture by tablespoonsful into the hot oil.
- Cook to a golden brown, turning once.
- Drain on a rack over paper towels.
- Serve immediately--fritters are also good served at room temperature.
YELLOW SQUASH MUFFINS
I found this recipe in a newspaper article many years ago. It's really delicious.The original recipe called for 1 cup melted butter. I use 1/2 cup butter & 1/2 cup applesauce.
Provided by CaramelPie
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 8
Steps:
- Wash squash, trim ends, and cut into 1-inch slices.
- Cook in a small amount of water for 15 to 20 minutes.
- Drain well and mash.
- Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
- Combine dry ingredients in a large bowl.
- Make a well in center of mixture.
- Add squash to dry ingredients, stirring only until moist.
- Spoon into greased muffin tins, filling 3/4 full.
- Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.
Nutrition Facts : Calories 187.4, Fat 6, SaturatedFat 3.5, Cholesterol 34.2, Sodium 286.5, Carbohydrate 30.7, Fiber 1.1, Sugar 12.9, Protein 3.4
YELLOW SQUASH LASAGNA RECIPE BY TASTY
Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425˚F (220˚C).
- Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
- Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
- Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
- Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
- Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
- In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
- Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
- Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
- Top with the fresh mozzarella cheese.
- Bake for 30 minutes, or until the cheese is browned and melted.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 909 calories, Carbohydrate 31 grams, Fat 55 grams, Fiber 7 grams, Protein 75 grams, Sugar 16 grams
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