BAKED STUFFED YELLOW SQUASH BOATS
Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.
Provided by Douglas Poe
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degrees.
- Cut yellow squash in half lengthwise.
- With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
- In a pan sauté onion and garlic over medium heat with a dash of olive oil.
- Add the squash that was removed from the boats and season with kosher salt and pepper.
- Cook until almost soft (around 7 minutes).
- When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
- Scoop stuffing mixture into boats and fill evenly.
- Sprinkle the top of the stuffed boats with extra parmesan cheese.
- Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).
Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2
SQUASH AND APPLE BAKE
This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.
Provided by Paula
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g
APPLE-STUFFED ACORN SQUASH
"You'll find this delicious squash is a welcome change from plain vegetable side dishes," assures Karen Scaglione of Nanuet, New York. "It makes a great accompaniment to pork roast."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.
Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 3g protein.
BUTTERCUP SQUASH WITH APPLES AND PECANS
Fall is one of my favorite times to celebrate food. Fresh-picked apples and this sweet squash come together for a fall treat. It's up to you to serve it as a side dish or a dessert. Let's get squashed!
Provided by Volleyballmom
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
- Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
- Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
- Bake in the preheated oven until squash is tender, about 45 minutes.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 12 g, Protein 6.6 g, SaturatedFat 4.7 g, Sodium 64.6 mg, Sugar 28.1 g
APPLE-STUFFED SQUASH
Nila also sends along her recipe for Apple-Stuffed Squash, which will give any meal a real taste of autumn.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle squash with salt. In a small skillet, saute apple slices and raisins in butter until apples are tender. Add the brown sugar, cinnamon and nutmeg. Spoon into squash halves; place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.
Nutrition Facts :
APPLE-STUFFED ACORN SQUASH
This is the most incredible recipe that I make every Thanksgiving.
Provided by cksmom1
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
- Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
- While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
- Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g
BAKED STUFFED ACORN SQUASH
This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 2h
Yield 8 substantial main dish servings, 12 to 16 smaller servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
- Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
- Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams
BAKED ACORN SQUASH WITH APPLE STUFFING
So, so good with pork.
Provided by Rebecca
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
- Place squash, cut-side down, on baking sheet.
- Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
- Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 38.8 g, Cholesterol 10.8 mg, Fat 11.2 g, Fiber 5.8 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 44.1 mg, Sugar 14.9 g
BAKED BUTTERNUT SQUASH STUFFED WITH APPLES AND SAUSAGE
This is the ultimate comfort food, as we turn the corner into fall and cooler weather. It's simple and fills the house with great smells and the tummy with a nourishing, delicious meal. Enjoy!
Provided by Jan Marie
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Lightly oil baking dish.
- Half squash lengthwise and remove seeds.
- Arrange squash cut side up on the baking dish.
- Brush lightly with oil and cover with foil.
- Bake until almost tender, 30-40 minutes.
- Keep the oven on.
- Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
- Add apple.
- Cook, stirring until crisp-tender.
- Let cool slightly.
- Scoop out the squash, leaving 3/8 inch thick shells.
- Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
- Mix the butter, brown sugar, pecans, sage, salt and pepper.
- Pile the stuffing into the squash halves.
- Dot with bits of butter and brown sugar.
- Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
- Let cool for several minutes before serving.
Nutrition Facts : Calories 507.6, Fat 32.8, SaturatedFat 9.7, Cholesterol 64.3, Sodium 375.5, Carbohydrate 47.9, Fiber 8.1, Sugar 21.7, Protein 12.3
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