Baked Summer Squash Stuffed To Perfection Recipe 465

CHEF JOHN'S STUFFED SUMMER SQUASH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
• Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
• Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
• Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
• Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

STUFFED SUMMER SQUASH

Steps:

• Depending on size of squash, allow 1/2 per person.
• Parboil whole squash in salted water until tender.
• Remove, slice in half lengthwise.
• Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
• Add a little cream or milk, salt & pepper lightly, and return to squash shell.
• Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

STUFFED SUMMER SQUASH

Steps:

• 1. THE SHELLS: Preheat oven to 375. Take a lengthwise slice from each squash & zucchini, about 1/4 inch thick, and reserve. Using a spoon or melon baller scoop out the insides and discard.
• 2. Place shells in baking dish and sprinkle insides with salt & pepper.
• 3. Chop the reserved squash/zucchini and set aside.
• 4. STUFFING: Heat oil in large skillet and saute onions and garlic until softened. Add the sausage and break up into small pieces cooking until no longer pink.
• 5. Add the chopped squash mixture, Italian seasoning, and however much salt and pepper you like. Cook about 3 - 5 minutes to get all the flavors together.
• 6. Remove from heat and let cool slightly.
• 7. Into the sausage mixture stir in the cheeses and bread crumbs. Whisk the egg and add to mixture.
• 8. Fill the shells with stuffing. Cover with foil and bake in 375 degree oven for 20 minutes.
• 9. Carefully remove foil and bake for another 10 minutes.
• 10. Cool slightly but don't wait too long to dig in. These are so yummy.

BAKED SUMMER SQUASH - STUFFED TO PERFECTION! RECIPE - (4.6/5)

Steps:

• Preheat oven to 350f (180c). Cut one end off and use a melon baller to scoop out the flesh of the squash. If you don't have a melon baller, use a teaspoon to gently remove the flesh. In a small bowl mix the remaining ingredients. To make it easier to stuff, shape some of the meat into a long cylinder about the length of the squash, and feed it into the hollowed out area. Gently push with your fingers so that the meat fills up the space. Grab an oven-proof dish and pour a bit of the juice from the canned tomatoes - just enough to cover. Place stuffed squash on top of juice. Take 1 or 2 plum tomatoes and tear apart over the top of the summer squash. Cover and bake 45 minutes. Remove from oven and uncover. Add a sprinkling of grated Parmesan cheese. The Culinary Chase's Note: If you have any sausage meat leftover, break into chunks and pan fry in olive oil until cooked. Then add melon ball scoops of the squash with a sprinkle of chili flakes. Cook until slightly soft and tear apart 4 or 5 plum tomatoes over the mixture, stir. Season and allow to simmer 10 to 15 minutes or when the sauce thickens a bit. Serve this with a slice or two of country bread to mop up the juices. Enjoy!

BAKED STUFFED SQUASH

Steps:

• Preheat oven to 400F degrees.
• Cut squash in half and scoop out seeds, and place place cut side down in a roasting pan, large enough to hold halves in a single layer. Add about 3/4 cup water to pan and cover tightly with lid or a tent of foil. Bake until squash is tender, about 35 minutes. (Cut a small slice off the bottom of the squash so that it will sit upright in the roaster.).
• Meanwhile, melt butter in a small saucepan; add rice and onion; stir well to coat evenly. Stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. Cover and cook over medium low heat about 20 minutes for white rice , or 30 minutes for brown rice. The liquid should be reduced but the riace should remain a little firm. Remove rice from heat and discard cinnamon stick.
• Stir in toasted nuts and parsley.
• When cooked, remove squash from oven and reduce heat to 350F degrees. Divide rice mixture evenly among cooked squash. Sprinkle with feta.
• Add 1/4 cup water to pan, cover roasting pan tightly with lid or tent of foil; bake stuffed squash in the centre of the oven for 25 to 30 minutes.