SPAGHETTI SQUASH CASSEROLE IN THE SHELL
I love almost any squash recipe, and this one makes a great meal all by itself! Quick, easy, and one of my favorite ways to make spaghetti squash!
Provided by JBaudreau
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h51m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place squash in baking pan; pour in enough boiling water to come 1/2-inch up the sides of dish.
- Bake in the preheated oven until squash is tender, 40 to 45 minutes. Remove from oven; cool until easily handled, 7 to 10 minutes.
- Reduce oven to 350 degrees F (175 degrees C). Scoop out squash; separate strands with a fork. Reserve shells.
- Cook beef, onion, and bell pepper in a skillet over medium heat until the meat is no longer pink, about 5 minutes; drain. Stir in garlic, basil, oregano, salt, and pepper; cook and stir until fragrant, about 2 minutes. Add tomatoes and cook until warmed through, about 2 minutes. Stir in squash; cook until liquid has evaporated, about 10 minutes.
- Fill squash shells with squash mixture using a slotted spoon; place in a shallow baking pan.
- Bake in the preheated oven until flavors combine, about 15 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.8 g, Cholesterol 57.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 18 g, SaturatedFat 5.4 g, Sodium 414 mg, Sugar 2.6 g
DINNER IN A SQUASH SHELL
This is an old standy-by for fall. Whenever the acorn squash hit the market we would always ask Mom to make this. We never ate the squash part as kids but loved the meat and rice and sauce. Now, as an adult I get to eat my kids leftover squash shells. Fun meal...hope you enjoy.
Provided by Jo Coburn
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees.
- Bake halved and seeded acorn squash face down on a baking sheet for 30 minutes.
- While squash is cooking mix filling and put in refrigerator until squash is ready.
- Mix basting ingredients and set aside.
- When squash done cooking, fill with meat mixture, mounding extra on top.
- Cover with basting sauce.
- There should be plenty leftover.
- Return to oven for 40 minutes, basting with extra sauce every 10 minutes.
- I usually have extra filling which I cook seperately and extra sauce which I heat in a small pan for safety sake and serve on the side.
Nutrition Facts : Calories 625.7, Fat 24.9, SaturatedFat 9.5, Cholesterol 164.8, Sodium 1019.8, Carbohydrate 70.1, Fiber 3.9, Sugar 38.3, Protein 33.7
BUTTERNUT SQUASH-STUFFED SHELLS
These stuffed shells are packed with a spicy spinach and ricotta filling and nestled in a cozy roasted butternut Alfredo sauce.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Add the squash, shallot and garlic to a baking sheet. Drizzle with the olive oil and toss to combine. Sprinkle with the thyme, sage, 1/4 teaspoon salt and a few grinds of black pepper and toss again. Roast until the squash is tender and light golden, about 30 minutes. Let cool.
- Meanwhile, bring a large pot of water to a boil; add salt. Add the pasta shells and cook until al dente according to the package directions. Drain and let cool.
- Squeeze the roasted garlic into a small food processor or blender, add the squash, shallot and vegetable broth and puree until smooth.
- Mix together the spinach, cream cheese, ricotta, red pepper flakes, 2/3 cup of the Parmesan and 1 tablespoon salt in a large bowl. Stuff about 2 tablespoons of the spinach mixture into each shell; set aside.
- Add the pureed squash mixture, heavy cream and butter to a large skillet over medium heat. Cook, whisking frequently, until thickened, about 5 minutes. Remove from the heat and whisk in the nutmeg, 1 1/2 teaspoons salt and the remaining 1 1/3 cups Parmesan.
- Spread the cheese sauce into the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in the baking dish seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Top with the mozzarella. Bake until the cheese is melted and bubbling, 15 to 20 minutes. Top with more Parmesan and sage before serving.
BAKED SHELLS WITH WINTER SQUASH
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
- Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
- Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
- Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
BAKED SHELLS WITH WINTER SQUASH
Steps:
- Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the onions; season with salt and pepper. Cover; cook until the onions are soft and release their liquid, about 15 minutes. Uncover; raise the heat to medium. Cook, stirring, until the onions are browned, 20 to 25 minutes. Stir in 1 teaspoon of the rosemary.
- Meanwhile, cook the pasta in a large pot of boiling salted water for 2 minutes less than the package instructions suggest. Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.
- Stir squash and reserved pasta water into the onions; simmer for 2 minutes. Toss the squash mixture and 1/2 cup of the Parmesan with the pasta. Transfer to the prepared dish.
- Combine the bread cubes with the remaining Parmesan, rosemary, and oil; season with salt and pepper. Top the pasta with the bread cubes; bake until golden brown, 10 to 15 minutes.
- Substituting Fresh Squash
- Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on the size of the squash. When cool enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Purée until smooth. You will need 2 cups (from about 3/4 pound squash).
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