Cheesy Stuffed Butternut Squash Recipes

STUFFED BUTTERNUT SQUASH

Stuffed Butternut Squash image

I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.

Provided by BMARYV

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h55m

Yield 2

Number Of Ingredients 9

Ingredients

1 butternut squash, halved and seeded
½ cup basmati rice
6 Brussels sprouts, trimmed and quartered lengthwise
1 medium carrot, peeled, sliced and julienned
⅓ (15.5 ounce) can garbanzo beans
¼ cup soy milk
3 tablespoons tamari
½ teaspoon ground turmeric
2 cloves garlic, minced

Steps:

Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

Nutrition Facts : Calories 714.3 calories, Carbohydrate 166.2 g, Fat 3 g, Fiber 33 g, Protein 21.5 g, SaturatedFat 0.5 g, Sodium 1812.3 mg, Sugar 23.5 g

CHEESY STUFFED BUTTERNUT SQUASH

Cheesy Stuffed Butternut Squash image

The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.

Provided by My Food and Family

Categories Home

Time 1h29m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1 butternut squash (2 lb.)
1 cup water
3/4 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh chives
1/8 tsp. smoked paprika
6 round buttery crackers, crushed (about 1/4 cup)
1 Tbsp. butter, melted

Steps:

Heat oven to 425ºF.
Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
Bake 22 to 24 min. or until heated through.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

CHEESY STUFFED SQUASH

Cheesy stuffed squash image

This easy cheesy mince and squash recipe makes a fab family meal

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 8

Ingredients

2 butternut squash , halved and seeded
2 tbsp olive oil
500g pack minced lamb
1 tbsp tomato purée
1 tsp ground cumin
100g couscous
100g goat's cheese or feta, crumbled
mint leaves, to serve (optional)

Steps:

Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.

Nutrition Facts : Calories 471 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.56 milligram of sodium

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