Seaside Stuffed Summer Squash Recipes

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GRANDMA'S STUFFED YELLOW SQUASH



Grandma's Stuffed Yellow Squash image

"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

1 medium yellow summer squash
1/4 cup egg substitute
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 slices bread, toasted and diced

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

CHEF JOHN'S STUFFED SUMMER SQUASH



Chef John's Stuffed Summer Squash image

I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 5

Number Of Ingredients 8

2 teaspoons olive oil, divided
4 ounces Merguez sausage, casing removed
½ cup diced red bell pepper
2 ounces fresh goat cheese, crumbled
5 small round summer squashes, halved
salt and pepper to taste
1 tablespoon dry bread crumbs, or more as needed
2 teaspoons olive oil

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.

Nutrition Facts : Calories 148 calories, Carbohydrate 6.1 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 3.6 g

STUFFED SUMMER SQUASH



Stuffed Summer Squash image

Make and share this Stuffed Summer Squash recipe from Food.com.

Provided by Dine Dish

Categories     Vegetable

Yield 1 serving(s)

Number Of Ingredients 6

1 summer squash
yellow cheese, diced fine
cream or milk
salt & pepper
breadcrumbs, fine
butter

Steps:

  • Depending on size of squash, allow 1/2 per person.
  • Parboil whole squash in salted water until tender.
  • Remove, slice in half lengthwise.
  • Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
  • Add a little cream or milk, salt & pepper lightly, and return to squash shell.
  • Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

Nutrition Facts : Calories 31.4, Fat 0.3, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 6.6, Fiber 2.2, Sugar 4.3, Protein 2.4

SEASIDE STUFFED SUMMER SQUASH



Seaside Stuffed Summer Squash image

This is a great and delicious way to use summer squash. Makes a nice presentation, especially if you top it with a small amount of chopped green onions (green part only), or a little sprinkling of sweet paprika. It is also a prep-ahead dish, if you wish, which makes it so convenient. It is so good -- hope you like it as much as our family does.

Provided by TasteTester

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb large summer squash (if you can't find large ones, then use more smaller ones so the filling won't spill out)
1/2 cup green pepper, finely chopped
1/2 cup cheddar cheese, grated
1/2 cup sour cream
1/2 cup sweet onion, finely minced
5 slices bacon, cooked and finely crumbled

Steps:

  • Cook squash in boiling water 10-12 minutes. Let cool a little and then slice lengthwise. Scoop out pulp.
  • Add remaining ingredients to pulp and mix well. Fill squash with mixture, and then place each squash half in a baking dish.
  • Bake 20 minutes in a 350 degree preheated oven.
  • Note: May be prepared up to 3 hours ahead of time and refrigerated until ready to bake.

Nutrition Facts : Calories 125.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 24.4, Sodium 131.8, Carbohydrate 5.1, Fiber 1.3, Sugar 3.2, Protein 4.7

SUMMERY STUFFED SQUASH



Summery stuffed squash image

Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 4

1 small butternut squash
100g artichokes from a jar
100g mozzarella & sundried tomato pot
1 ready-to-eat grain & chickpea pouch

Steps:

  • Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese has melted.

Nutrition Facts : Calories 480 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 2.3 milligram of sodium

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