Spinach Stuffed Squash Recipes

SPINACH-STUFFED BUTTERNUT SQUASH PATTIES

Steps:

• Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.
• Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.
• Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.

CREAMED SPINACH STUFFED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 180°C/350°F.
• Place the halved butternut squash into a deep roasting pan then season with the salt.
• Pour the boiling water into the pan and cover with foil.
• Place in the oven and allow to roast for 30-45 minutes until soft. Once roasted, scoop out the seeds and some of the flesh. Set aside.
• While the butternut is roasting, make the creamed spinach. Saute the onion and garlic in 2 tsp of olive oil until soft and translucent.
• Add the spinach and cook until wilted then add the flour and stir into the spinach. Pour in the milk and stir until the sauce is smooth then add the cream. Allow to simmer gently for 7-10 minutes or until the sauce is thick and smooth. Season to taste and remove from the heat. Allow to cool for 10-15 minutes before adding the mozzarella cheese.
• Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese.
• Place back in the oven and allow to cook until the tops are golden brown, approximately 10 minutes.
• Remove from the oven and serve.

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.

STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH

Steps:

• Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
• Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
• When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
• Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
• Sprinkle bread crumb mixture over squash halves, and serve.

SPINACH STUFFED SQUASH

Steps:

• Preheat oven to 400 degrees.
• Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
• Place squash, cut side down, on a rimmed baking sheet.
• Bake 15 minutes or until tender.
• Scoop out pulp, keeping shells intact; reserve pulp.
• Reduce heat to 350 degrees.
• In a large skillet, melt butter over med heat.
• Add onion; cook 5 minutes or until tender.
• Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
• Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
• Spoon mixture evenly into squash shells.
• Place on the baking sheet, bake 15 to 20 minutes or until heated through.
• Serve immediately.

SPINACH-STUFFED YELLOW SQUASH

Steps:

• Combine squash, 1/2 teaspoons salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
• Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.
• Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; sauté 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13 x 9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.
• Bake at 350 degrees for 15 minutes or until thoroughly heated.

ACORN SQUASH WITH SPINACH STUFFING

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.