GREEK-STYLE STUFFED ACORN SQUASH
With a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place squash halves, cut side up, on a large baking sheet; roast until they can just be pierced with a fork, about 40 minutes. Remove to a wire rack to cool. Meanwhile, place lentils in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 20-25 minutes. Drain. Remove and set aside. In the same saucepan, bring chicken broth to a boil. Add orzo; cook according to package directions for al dente. Drain, reserving broth., In a large skillet, cook sausage, crumbling meat, until no longer pink, 6-8 minutes; drain. Add lentils and orzo to skillet; remove from heat. Add 1/2 cup feta cheese and Greek seasoning; mix well., Pour reserved chicken broth back into saucepan. Over medium heat, whisk in flour until thickened, then pour into sausage mixture., When cool enough to handle, quarter squash and return to baking sheet. Top with sausage mixture. Bake until squash are tender, about 30 minutes. Before serving, sprinkle with french-fried onions and, if desired, additional feta.
Nutrition Facts : Calories 335 calories, Fat 14g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 704mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
GREEK YOGURT WITH BUTTERNUT SQUASH
Steps:
- Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
- Cut the squash at the bottom of its long neck, separating the squash into 2 pieces. Cut each piece lengthwise and scoop out the seeds from the bottom half. Cut each piece into 1/4-inch half-moons. Add the squash to a large bowl along with 2 tablespoons of the oil, 1 teaspoon salt and a couple grinds of black pepper. Toss to combine, and then arrange on the prepared baking sheet in an even layer.
- Bake on the center rack until the squash is tender but not mushy (the squash might not brown and that's okay), about 30 minutes. Set aside to cool at room temperature.
- Combine the Greek yogurt, orange juice, 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice, 1 teaspoon salt and a couple grinds of black pepper in a medium bowl. Whisk to combine. Season with additional salt if needed.
- Toss the arugula with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of salt and a couple grinds of pepper in a medium bowl.
- To serve, divide the yogurt among 4 plates, spreading it out into a thin layer. Then top with the butternut squash and arugula. Sprinkle with the pomegranate seeds and sunflower seeds.
GREEK SPAGHETTI SQUASH
Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)
Nutrition Facts : Calories 369 calories, Fat 24g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP
The salty feta and olives are so great with the plump, sweet shrimp and the buttery strands of squash. This dish is great hot, but also delicious at room temperature. Try different herbs if you like. This was a very big hit in my house.
Provided by Katie Workman
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
- Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
- Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
- Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.
GREEK SQUASH PITA (SAVOURY)
This ia another pita (pie) recipe using pumpkin (or any squash - zucchini is great!) as a filling. For all familiar with spanakopita, please try this variation for something satisfyingly different.
Provided by evelynathens
Categories Lunch/Snacks
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Put the grated pumpkin in a colander (sieve) and toss with 2 tsps salt.
- Allow to drain for 1 hour.
- After 1 hour, squeeze pumpkin between hands to remove extra water.
- Heat the oil in a skillet over medium heat and add pumpkin and onion.
- Saute gently for 8-10 minutes to evaporate more liquid.
- Remove from heat, let cool 5 minutes and stir in cheese, parsley, dill, breadcrumbs, milk, some pepper and the eggs.
- Combine this mixture well.
- Preheat oven to 375°F.
- Get a 13 X 9 inch pan and brush with some melted butter.
- Start layering the phyllo pastry in the pan, brushing each layer with butter before adding the next.
- Use up 1/2 the phyllo+ 2 extra sheets.
- Spoon the pumpkin filling into the prepared pan and turn any overhanging phyllo inwards, over the filling.
- Layer the remaining phyllo sheets neatly on top, buttering each before adding the next.
- Butter the last sheet VERY generously.
- Cut away any overhang and, with the tip of a small, sharp knife, cut gently through the top layers of pastry, lengthwise, into 3 strips.
- Be careful not to cut all the way down through the pastry, you just want to pierce the top few layers.
- Cut through the pastry in the width too, creating the pieces that will eventually be served when the pie is baked.
- Bake pie for approximately 1 hour, until a lovely golden-brown colour.
- Remove, and allow to rest for 15-20 minutes before cutting all the way through the pre-cut pieces to serve.
- Serve hot or cold.
GREEK-STYLE SUMMER SQUASH
Make and share this Greek-style Summer Squash recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.
- Put skillet on very low-heat burner.
- Add the oil and garlic; then add the squash.
- Sprinkle the chopped tomatoes over the squash.
- Cook, uncovered, for 10 minutes (do not stir).
- Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.
- Do not be alarmed if one side of the squash is browned, that is good and how it should be.
- Uncover and stir carefully (squash should be very tender and you don't want to break it up).
- Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
- Remove from heat.
- Season with salt, pepper, and cayenne to taste; add in the dill and stir.
- Serve immediately.
Nutrition Facts : Calories 83.4, Fat 4, SaturatedFat 0.6, Sodium 7.6, Carbohydrate 11.3, Fiber 3.5, Sugar 6.9, Protein 3.9
COILED GREEK WINTER SQUASH PIE
This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble than a regular pie, but it's worth the time for Thanksgiving. For a vegan version, you can omit the egg and the feta
Provided by Martha Rose Shulman
Categories dinner, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and place in the oven. Bake until tender, 40 to 60 minutes, depending on the type of squash and the size of the pieces. Every 15 minutes, use tongs to turn the pieces over so that different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in a bowl. Mash with a fork, a large wooden spoon, a potato masher or a pestle. Turn the oven down to 375 degrees
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leeks. Cook, stirring, until leeks are tender and just beginning to color, about 5 minutes. Remove from the heat and add to the squash. Stir in the mint, nutmeg, walnuts, feta, currants and 1 tablespoon olive oil. Season to taste with salt and pepper. Beat the egg and stir in.
- Brush a 12-inch pie pan or cake pan with olive oil and line the bottom with parchment. Brush the parchment with olive oil
- Unroll the phyllo dough. Keep it covered with 2 towels, the first one dry and the second one damp. Take a sheet of phyllo and place it on your work surface horizontally (with the long edge closest to you). Brush lightly with olive oil and place another sheet on top. Fold the two layers in half horizontally, with the folded edge at the bottom. Brush with a little more oil. Leaving a 1-inch border on the bottom and sides, and a larger border on the top, spread a thin line of the filling (about 3 heaped tablespoons) down the length of the phyllo. Fold the ends up over the filling, then fold the bottom edge over and carefully roll up into a cylinder about 1 inch thick. Place, seam side down, along the edge of the pan. Continue to wrap the filling and coil the ropes into the pan, starting each cylinder where the last one left off, until the pan is full. If any of the filling and phyllo remains, start another, smaller coil in another pan, or make a little pie
- When the pie is assembled, brush the top with olive oil. Bake on the middle rack for 50 to 60 minutes, until nicely browned. Remove from the heat and allow to cool for at least 10 minutes before serving. You can serve this hot or warm. To serve, lift out pieces of the coil for each person
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 528 milligrams, Sugar 7 grams, TransFat 0 grams
SPAGHETTI SQUASH GREEK STYLE
Baked spaghetti squash tossed with feta cheese, sautéed onions, tomatoes, kalamata olives, and fresh basil. Found this recipe on another recipe site. Since DH can't eat carbs anymore due to his gastric bypass, this is a healthy substitute.
Provided by mandabears
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a baking dish with cooking spray.
- Cut spaghetti squash in half and remove seeds.
- Place cut side down on baking sheet.
- Bake for 30 minutes or until a knife can be inserted easily into squash.
- Remove from oven and cool slightly until it can be handled easily.
- Meanwhile heat olive oil in a skillet over medium heat.
- Cook onion, stirring constantly until fragrant.
- Stir in tomatoes and cook until tomatoes are warmed.
- Shred spaghetti squash with a fork and place in a large bowl.
- Toss squash with tomatoes, feta cheese, olives and basil.
- Serve warm.
GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES
Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it's a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don't be put off by the faded color of the beans; they're comforting and delicious.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
- Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 920 milligrams, Sugar 5 grams
GREEK-STYLE BUTTERNUT SQUASH
Make and share this Greek-style Butternut Squash recipe from Food.com.
Provided by Bokenpop aka Mad
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pan and soften onions.
- Add tomatoes, garlic, cinnamon, oregano, parsley and squash.
- Toss to mix and then add stock (the amount depends on the juiciness of the tomatoes.)
- Add honey and seasoning.
- Cover and simmer until squash is tender, stirring occasionally.
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