Spinach Stuffed Yellow Squash Recipes

Steps:

• Heat the oil and garlic over medium heat.
• Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
• Add in the spinach.
• Sprinkle in the Morton Nature Seasoning.
• Continue to cook till the spinach is wilted (about another 4 minutes).

Steps:

• Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

Steps:

• Combine squash, 1/2 teaspoons salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
• Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.
• Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; sauté 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13 x 9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.
• Bake at 350 degrees for 15 minutes or until thoroughly heated.

Steps:

• Preheat oven to 350 degrees. Mix cream cheese and milk in large microwaveable bowl. Microwave on high 1 minute or until cream cheese is melted and mixture is blended.
• Add remaining filling ingredients. Toss to coat and set aside. Take some aluminum foil, and crimple to make a log about 1" high. Use this to support the 'neck' of the yellow squash so they will lay in a horizontal position in your baking dish. Set aside.
• Cut Squash (or zucchinin) in half lengthwise. Using a spoon, scoop out seeds to create a boat. Divide filling equally amongst the boats.
• Place boats in a shallow baking dish. Spread 2 Tbsp spaghetti sauce over each boat. Top with a sprinkling of parmesan cheese and bake for 30 minutes.

Steps:

• Preheat oven to 400 degrees.
• Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
• Place squash, cut side down, on a rimmed baking sheet.
• Bake 15 minutes or until tender.
• Scoop out pulp, keeping shells intact; reserve pulp.
• Reduce heat to 350 degrees.
• In a large skillet, melt butter over med heat.
• Add onion; cook 5 minutes or until tender.
• Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
• Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
• Spoon mixture evenly into squash shells.
• Place on the baking sheet, bake 15 to 20 minutes or until heated through.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
• Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
• Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
• Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.