Squash Stuffed With Dates And Onion Recipes

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SQUASH STUFFED WITH DATES AND ONION



Squash Stuffed With Dates and Onion image

This is a refreshing change from the baby food preparation that too frequently befalls the hapless squash. It makes an impressive dish when sliced into wedges and surrounded by roasted veggies.

Provided by Rick

Categories     Side Dish     Vegetables     Onion

Time 1h25m

Yield 4

Number Of Ingredients 7

2 slices bacon, chopped
1 onion, chopped
⅔ cup chopped dates
½ teaspoon dried oregano
½ teaspoon dried basil
2 tablespoons chicken stock
1 butternut squash

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to remove bacon and discard most of the drippings, leaving about 2 teaspoons bacon drippings in the skillet. Drain bacon on paper towels. Cook and stir onion in the hot drippings until translucent, about 5 minutes.
  • Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling.
  • Cut the top and stem from the squash, jack o'lantern-style, and scoop out seeds and stringy pulp. Cut out and discard small button at the bottom of the squash. Stuff the date filling into the cavity and replace the top. Set squash into a baking dish, pour in 1/2 inch of water, and cover with aluminum foil.
  • Bake in the preheated oven until squash is tender, 40 minutes to 1 hour. Test for doneness by removing top and inserting a thin, sharp knife into the flesh at the bottom. Slice squash into wedges to serve.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 53.8 g, Cholesterol 5 mg, Fat 2.3 g, Fiber 8.2 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 137.2 mg, Sugar 23.6 g

AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION



Air Fryer Zucchini, Yellow Squash, and Onion image

This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.

Provided by Soup Loving Nicole

Categories     Zucchini Side Dishes

Time 26m

Yield 4

Number Of Ingredients 6

1 pound zucchini, cut into 1/2-inch slices
½ pound yellow squash, cut into 1/2-inch slices
1 small onion, roughly chopped
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning
½ teaspoon seasoned salt

Steps:

  • Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
  • Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  • Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
  • Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.

Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg

SQUASH STUFFED WITH DATES AND ONION



Squash Stuffed With Dates and Onion image

This is a refreshing change from the baby food preparation that too frequently befalls the hapless squash. It makes an impressive dish when sliced into wedges and surrounded by roasted veggies.

Provided by Rick

Categories     Onion Side Dishes

Time 1h25m

Yield 4

Number Of Ingredients 7

2 slices bacon, chopped
1 onion, chopped
⅔ cup chopped dates
½ teaspoon dried oregano
½ teaspoon dried basil
2 tablespoons chicken stock
1 butternut squash

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to remove bacon and discard most of the drippings, leaving about 2 teaspoons bacon drippings in the skillet. Drain bacon on paper towels. Cook and stir onion in the hot drippings until translucent, about 5 minutes.
  • Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling.
  • Cut the top and stem from the squash, jack o'lantern-style, and scoop out seeds and stringy pulp. Cut out and discard small button at the bottom of the squash. Stuff the date filling into the cavity and replace the top. Set squash into a baking dish, pour in 1/2 inch of water, and cover with aluminum foil.
  • Bake in the preheated oven until squash is tender, 40 minutes to 1 hour. Test for doneness by removing top and inserting a thin, sharp knife into the flesh at the bottom. Slice squash into wedges to serve.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 53.8 g, Cholesterol 5 mg, Fat 2.3 g, Fiber 8.2 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 137.2 mg, Sugar 23.6 g

ONION-STUFFED ACORN SQUASH



Onion-Stuffed Acorn Squash image

Acorn squash are such a treat this time of year, especially when dressed up for the holidays with a special stuffing. I found this recipe in an old cookbook that was handed down to me.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

3 small acorn squash, halved and seeded
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chicken bouillon granules
2 tablespoons boiling water
1/4 cup chopped onion
2 tablespoons butter
1 cup crushed sage stuffing mix

Steps:

  • Invert squash in a greased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender. , When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15x10x1-in. baking pan; set aside. , In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture. , Bake, uncovered, at 400° for 20 minutes or until heated through.

Nutrition Facts : Calories 178 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 464mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein.

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