STUFFED SQUASH
Steps:
- Preheat the oven to 400 degrees F.
- Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
- In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
- Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.
GRANDMA'S STUFFED YELLOW SQUASH
"My grandma, who raised me, was an awesome cook. This is a recipe she fixed every summer when our garden overflowed with yellow squash. My family still enjoys it," writes Janie McGraw of Sallisaw, Oklahoma.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.
Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
COMPREHENSIVELY STUFFED SQUASH -- A MOOSEWOOD RECIPE
This is a favourite recipe that comes from the original Moosewood Cookbook - a cookbook in my collection that is quite tattered and oh so loved! In fact, Mom, my sister, and I all have and adore our copies. This is a recipe that is often made for Thanksgiving or Christmas, and includes Mom's optional additions below. Most definately serves as a main course for a vegetarian (but not vegan, well, not without some substitutions.) This makes four main dish servings, or eight side dish servings, maybe ten, depending on your holiday spread! In the photo I've posted, only the stuffing is shown; Mom had the baked squash ready, and I forgot to bring the camera!
Provided by Katzen
Categories One Dish Meal
Time 1h24m
Yield 4-8 serving(s)
Number Of Ingredients 20
Steps:
- For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
- Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
- Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
- Bake, covered, 25 minutes.
SQUASH STUFFING
Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out.
Provided by BECKYU_2000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a medium bowl, mix the squash, cream of celery soup, and onion.
- Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
- Cover, and bake 45 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 191.2 calories, Carbohydrate 22.2 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 826 mg, Sugar 3.7 g
VEGETARIAN STUFFED ACORN SQUASH
Loosely based on the Moosewood's "Comprehensively Stuffed Squash" Would make a great thanksgiving dish for vegetarians, fairly simple for a weeknight meal as well. You can improvise with what you have on hand.
Provided by breadnerd
Categories Vegetable
Time 1h30m
Yield 2 squash halves, 2 serving(s)
Number Of Ingredients 17
Steps:
- Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes.
- Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly.
- Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat.
- Once cooled slightly, stir in shredded cheese.
- Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.
Nutrition Facts : Calories 787.1, Fat 50.5, SaturatedFat 16.3, Cholesterol 60.2, Sodium 546.1, Carbohydrate 58.1, Fiber 9.8, Sugar 7, Protein 21.5
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STUFFED SQUASH: 17 RECIPES THAT GO BEYOND ACORN SQUASH
From greatist.com
Estimated Reading Time 6 mins
- Stuffing Stuffed Pumpkin. We often buy pumpkins and stuff them with candles, but have you ever eaten out of one? We hadn’t until we tried this amazing recipe—and let us tell you: We’ll think twice about throwing out our next jack-o’-lantern.
- Mexican Quinoa Stuffed Butternut Squash. Quinoa, avocado, Greek yogurt, cheese… what’s not to love about this? Though it looks fancy, it’s insanely easy to make.
- Caramelized Onion Apple Sausage Stuffed Acorn Squash. This Paleo- and Whole30-friendly recipe includes all of our favorite fall flavors but skips out on some of the more indulgent ingredients, like butter, maple, and bread.
- Moroccan-Spiced Vegan Stuffed Squash. Budget recipes may not scream flavorful, but don’t let the descriptor fool you. This super-affordable recipe is stuffed, spiced, and sauced in all the right ways and will more than satisfy your taste buds.
- Stuffed Butternut Squash With Quinoa, Cranberries, and Kale. This recipe is as pretty as a Christmas cookie but has way more health benefits.
- Chicken Parmesan Zucchini Bites. We love fall—if you couldn’t tell—but stuffed squash doesn’t only work with fall flavors. This recipe skips the oh-so popular butternut and acorn squash and opts for the humble zucchini.
- Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash. Don’t let the 20+ list of ingredients scare you. This recipe is primarily made up of spices (and some juices), with chicken, chipotle chilies, couscous, squash, and cheddar cheese starring as the leads.
- Delicata Squash Salad Bowls. Why add squash to your salad when you can eat salad in a squash? We’re all about this edi-bowl squash recipe, which is as light as it filling and flavorful.
- Leek and Mushroom Couscous Stuffed Squash. We love stuffing, but we couldn’t eat the butter-drenched bread dish every day. This recipe, however, takes some of the best stuffing flavors—pecans, celery, thyme, maple syrup—and mixes them with couscous, a lighter carb that’s equally as effective at binding together all of the deliciousness.
- Bruschetta Hummus Stuffed Zucchini. These bruschetta hummus stuffed zucchini couldn’t be simpler. Start by roasting the squash until the flesh is soft enough to scoop out, spread dollops of hummus where the flesh used to be, top with the tomato mixture, sprinkle panko and basil across each boat, and roast again.
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