Pepper Squash Bowls Recipes
SQUASH AND PEPPER SKILLET
Mom knew how to get us to eat our vegetables - she'd serve this colorful blend of fresh zucchini, summer squash and peppers! It's tasty enough to please the whole family and makes a wonderful potluck addition. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion in oil until tender. Add the zucchini, yellow squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper.
Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CHEESY SPAGHETTI SQUASH BOWL
I always think of spaghetti squash as a winter dish, but it is great year-round. This microwaveable side dish is a terrific time saver and a fantastic veggie that is just cheesy-good. Great served as a side with lemon grilled chicken or served atop some garlic pasta noodles with a choice glass of wine. Your choices are unlimited, so start creating and bon appetite!
Provided by Sahara B
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Pierce squash several times with a fork and place on a microwave-safe plate.
- Microwave on High for 5 minutes. Turn and continue cooking until soft, about 5 minutes more. Let stand for 5 minutes.
- Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl; reserve skins.
- Add tomatoes, mozzarella cheese, cilantro, and 2 1/2 tablespoons Parmesan cheese to squash; mix to combine. Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH until heated through, about 2 minutes .
- Top with hot sauce and remaining Parmesan cheese.
Nutrition Facts : Calories 88.7 calories, Carbohydrate 13.3 g, Cholesterol 7 mg, Fat 3 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 171.2 mg, Sugar 0.9 g
PEPPER SQUASH SAUTE
Here's an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it's so good reheated later in the week," she explains.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
PEPPER JACK SQUASH SOUP
Rich, creamy, nutritious squash soup that became a favorite at our restaurant. Serve hot with dollop of sour cream, a pinch of grated pepper Jack, and a pinch of spicy dry rub. This is a low-sodium, hearty soup that is a real crowd pleaser!
Provided by Marty Birkeneder
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 46m
Yield 12
Number Of Ingredients 11
Steps:
- Melt butter in a pot over medium-high heat. Add onions and garlic; saute until softened, about 6 minutes. Add squash, chicken broth, and marjoram. Reduce heat to low. Simmer soup until squash begins to soften, about 20 minutes. Stir in cream cheese until melted.
- Pour soup into a blender and puree until smooth. Pour back into the pot.
- Stir Cheddar cheese blend, pepper Jack cheese, and cornstarch together in a large bowl until cheese is coated. Mix into the soup and simmer until well blended, about 5 minutes. Add half-and-half; mix until smooth.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 14.1 g, Cholesterol 80.3 mg, Fat 25.3 g, Fiber 1.8 g, Protein 12.1 g, SaturatedFat 15.9 g, Sodium 698.9 mg, Sugar 2.8 g
PEPPER SQUASH BOWLS
This is an easy recipe with just a few steps. You can use any smaller squash but I prefer pepper or acorn squash. The variations are endless as well.
Provided by maryL in Canada
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half and remove seeds.
- Place upside down in about an 1" of water in large pan.
- Cook til tender about 35 minutes.
- Remove from oven and cool slightly.
- Meanwhile, saute the bacon til almost crispy.
- Add chopped vegetables to bacon.
- Saute til veggies are tender.
- Put veggies and bacon mixture into the squash bowls.
- Top with cheeses.
- Bake on the same pan used in step 2.
- Bake for 15 to 20 minutes at 350 degrees.
Nutrition Facts : Calories 322.1, Fat 23.6, SaturatedFat 10.8, Cholesterol 48.4, Sodium 705, Carbohydrate 12.9, Fiber 2.5, Sugar 5.5, Protein 16.1
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