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.

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!

PEG'S SUMMER SQUASH BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay the summer squash slices in a single layer in a 9x12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash.
• Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.

SUMMER SQUASH BAKE

Steps:

• Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. , Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

BAKED SUMMER SQUASH

Steps:

• Slice squash.
• Boil or steam until tender.
• Drain, then mash the squash.
• Preheat oven to 375º.
• In a large bowl, combine mashed squash, half of the melted butter, onion, eggs, sugar, salt and pepper. Spoon into a 2 quart casserole.
• Combine bread crumbs with the remaining butter and sprinkle over the squash.
• Bake 45 minutes.

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.

BAKED SUMMER SQUASH RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil. In a small bowl, combine the bread crumbs, Parmesan, salt, and pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.