Stuffed Squash For Two Recipes
STUFFED SQUASH FOR TWO
My husband and I love this recipe as newlyweds, and now that our children are grown, we are enjoying it again. As soon as the weather turns cool, we get hungry for this squash dish, filled with savory ground beef and topped with a sprinkling of cheese. -Barbara Rohlck Sioux Falls, South Dakota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water. , Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender., Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 607 calories, Fat 27g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 1418mg sodium, Carbohydrate 63g carbohydrate (24g sugars, Fiber 5g fiber), Protein 31g protein.
STUFFED SQUASH FOR TWO
Whether this feeds two or four depends upon the size of squash used. If serving for a main course, it is very filling!
Provided by Irmgard
Categories Cheese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Lay each squash on its side.
- Cut about one-third of each lengthwise in wedge; peel the wedge, dice and reserve.
- Scoop out the seeds from the remaining squash; cut a thin slice off each to level with cut side up.
- Place in a microwaveable dish; microwave on high for 12 to 15 minutes or until tender.
- Meanwhile, in a nonstick skillet, melt the butter over medium heat; cook the reserved diced squash, onion and celery, stirring occasionally, until softened, 5 minutes.
- Add the mushrooms and garlic; cook for 2 minutes.
- Stir in the tomato paste; cook for 1 minute.
- In a bowl, combine the onion mixture, bread crumbs, cheddar cheese, sunflower seeds, salt and pepper.
- Divide between the two squashes, mounding if necessary.
- Sprinkle with parmesan cheese.
- Bake in the oven for 7 to 10 minutes or until golden and heated through.
Nutrition Facts : Calories 837.2, Fat 38.4, SaturatedFat 18.2, Cholesterol 79, Sodium 1608.5, Carbohydrate 99.2, Fiber 13, Sugar 9.2, Protein 32.9
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