Parmesan Spinach And Squash Bake Recipes

SUMMER SQUASH, LEEK, SPINACH & PARMESAN GRATIN

Steps:

• Place a rack in the center of the oven, and heat the oven to 350°F. Rub a 4-quart shallow gratin or other shallow baking dish (a 15x10x2-inch Pyrex dish is fine) with a little butter.
• In a medium bowl, combine the breadcrumbs, 1/4 cup of the Parmigiano, 2 Tbs. of the oil, 2 tsp. of the thyme, and 1/2 tsp. salt. Stir well to combine, and set aside.
• In a large, heavy-duty nonstick skillet, melt the 2 Tbs. butter with 2 Tbs. of the oil over medium-low heat. Add the leeks (it's okay if some water clings to them) and 1/2 tsp. salt. Cover and cook, stirring occasionally, until the leeks are softened and translucent, about 5 minutes. Uncover, raise the heat to medium, and continue to cook, stirring frequently, until the leeks are shrunken and browned in places, about 6 minutes more. Add 2 tsp. thyme and the garlic, and stir until fragrant, about 30 seconds. Carefully add all of the spinach to the pan, and toss with the leeks until the spinach is wilted, about 1 minute. Transfer the leeks and spinach to the gratin dish, and use a spatula to smooth into an even layer.
• Put the sliced squash, the remaining 4 Tbs. olive oil, the remaining 3-1/2 tsp. thyme, and 2 tsp. salt in a mixing bowl. Add several grinds of pepper, and stir until the squash is thoroughly coated.
• Beginning at one end of the gratin dish, arrange a row of slightly overlapping squash slices, slightly propped up against the edge of the pan. Sprinkle with Parmigiano, using about 1-1/2 Tbs. per row. Shingle another row of squash slightly overlapping the first, sprinkle with Parmigiano, and continue arranging until the pan is full. If you think you're going to come up short, push down on the rows with the palm of your hand to spread them out somewhat. (If you think you are going to have a lot of extra squash, you can push the rows back to make room for more. You'll usually wind up with a few extra pieces.)
• Drizzle whatever liquid is left in the mixing bowl over the vegetables, and sprinkle them with any remaining Parmigiano. Drizzle with a bit of olive oil. Cover the top with the breadcrumb mixture. Bake until the squash is tender and the top of the gratin is deep golden ( juices will bubble and darken around the edges), about 45 minutes, rotating the pan halfway through baking for even browning. Let sit at least 15 minutes before serving.

YELLOW SQUASH AND SPINACH CASSEROLE

Steps:

• Coat a 13 x 9 inch baking dish with nonstick cooking spray.
• In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.).
• Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.

PARMESAN SPINACH AND SQUASH BAKE

Steps:

• Saute garlic and onion in olive oil and when onions are transparent, add the squash for 5 minutes and then the mushrooms for 2 minutes. Add the spinach and cover with tight lid. Stir mixture lightly and cool. Mix beaten eggs with 1/2 the parmesan and salt with white pepper to taste. Stir all together with mixture and pour into buttered baking dish. Pour remainig cheese on top and add dots of butter. Bake 20 min 375 degrees.

CREAMY PARMESAN SPINACH BAKE

Steps:

• Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside., In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach. , Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.

BAKED PARMESAN BREADED SQUASH

Steps:

• Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

CHEESY SQUASH CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
• Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
• Mix crackers with 1/2 cup melted butter in a medium bowl.
• Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
• Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
• Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.

PARMESAN & SPINACH BAKE

Steps:

• Heat oven to 325°F.
• Melt butter in medium skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Remove from heat; stir in spinach and seasonings.
• Beat Neufchatel, sour cream and eggs in large bowl with mixer until blended. Add spinach mixture; mix well.
• Spoon into 9-inch square pan sprayed with cooking spray; cover.
• Bake 30 min. Sprinkle with Parmesan; bake, uncovered, 15 min. or until heated through.

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.