Squash And Pork Casserole Recipes

SQUASH AND PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift salt and pepper into flour, and rub onto both sides of pork chops, shaking off any excess. Heat shortening in a large skillet over medium high heat. Brown chops on both sides, reducing heat if necessary, and working in two batches depending on the size of your skillet. Remove from heat, and set aside.
• Peel squash, and slice crosswise into 1/8 inch thick slices. Arrange 1/2 the slices in the bottom of a baking dish. Place pork chops over squash, and top with remaining slices.
• Melt butter in a small saucepan over medium heat. In a bowl, stir remaining 2 tablespoons flour and 1/4 teaspoon salt together with ginger and thyme; add to butter, and stir. Cook for 3 minutes, then very gradually whisk in chicken broth, avoiding any lumps. Continue to cook and stir until slightly thickened, then stir in onion. Pour over chops and squash, and cover with foil.
• Bake in the preheated oven for 45 minutes, or until squash is tender and pork is no longer pink inside.

SQUASH AND APPLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
• Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
• Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
• Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

POTATO SQUASH CASSEROLE

Steps:

• In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture., In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SPAGHETTI SQUASH & PORK STIR-FRY

Steps:

• Preheat oven to 350 degrees F.
• Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
• Slice pork into thin rounds; cut each round into matchsticks.
• Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.

SQUASH AND PORK CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the pork, 1/4 teaspoon salt and a few grinds of pepper. Cook, breaking up the pork, until slightly browned, 2 minutes. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes. Add the tomatoes, half of the parsley and 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes.
• Combine the cottage cheese, 3/4 cup Mexican cheese and the remaining parsley in a bowl. Sprinkle 3 tablespoons panko in a 9-inch-square baking dish. Top with half of the squash, overlapping slightly; season with salt. Top with two-thirds of the pork sauce and the cheese mixture. Add the remaining squash; season with salt. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese.
• Cover with foil and bake until the cheese melts and the squash is tender, about 20 minutes. Uncover and turn on the broiler; broil until golden, 2 minutes. Top with the remaining scallions.

LOW CARB SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Saute onions and peppers in a large skillet over medium heat until tender.
• Add cubed squash and minced garlic to skillet and cook until medium tender. Don't overcook the squash because it will continue to cook in the oven.
• Add salt and pepper to taste to the squash, onion, pepper mixture.
• Once squash is medium tender, remove skillet from heat and allow to cool a bit.
• In a large bowl, combine sour cream, cheddar cheese, 1/2 of the crushed pork rinds, and the squash mixture. Fold to combine.
• Spread casserole mixture into a greased 9" x 9" pan.
• In a small bowl, combine remaining pork rinds and parmesan cheese. Sprinkle evenly on top of casserole.
• Bake casserole at 375 degrees for 25-30, or until lightly browned and sides are bubbly.
• Remove from oven and allow to cool for a few minutes before serving.

KETO SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees.
• Place the squash and onion with an inch or two of water in a skillet over medium high heat on the stove. Bring to a boil, cover and steam the vegetables until tender.
• Drain the vegetables completely, add salt and pepper to taste and place them in a greased 9x9 baking dish.
• In a bowl, whisk together the heavy whipping cream, eggs and melted butter until completely combined and frothy.
• Pour the egg mixture over the vegetables in the baking dish.
• Sprinkle the cheese on top of the mixture.
• Mix together the pork rind crumbs and the parmesan cheese, and sprinkle it over the top of the casserole.
• Bake for 20-25 minutes until the cheese is melted and bubbly.