STUFFED ACORN SQUASH SUPREME
Acorn squash is partially cooked in the microwave, then filled with turkey sausage, broccoli, cheese, rice, and apples.
Provided by DRDEDE
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare rice mix according to package directions; cover, and set aside.
- Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
- In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
- In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
- Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 43.1 g, Cholesterol 107.8 mg, Fat 27.1 g, Fiber 5.2 g, Protein 33.7 g, SaturatedFat 11 g, Sodium 1408.4 mg, Sugar 4.3 g
SQUASH SUPREME
Make and share this Squash Supreme recipe from Food.com.
Provided by Barenakedchef
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mash cooked squash. Add sour cream, chicken soup, grated carrot, chopped onion, salt and pepper. Sprinkle a layer of herb-seasoned bread crumbs on bottom of shallow casserole dish.
- Spoon squash mixture over crumbs, cover with additional herb-seasoned bread crumbs. Dot generously with butter. Bake in 350 degree oven for 30-45 minutes.
Nutrition Facts : Calories 135.6, Fat 10.7, SaturatedFat 5.3, Cholesterol 24, Sodium 398, Carbohydrate 8.1, Fiber 0.9, Sugar 3.6, Protein 2.7
SQUASH SUPREME
We enjoy this casserole every Thanksgiving and Christmas. Ranch dressing gives ordinary squash a boost! -Sherri Johnson, Burns, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. Drain well in a fine mesh strainer, pressing water out with the back of a large spoon. , Transfer to a large bowl; mash. Stir in the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing mix. , Pour into a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs and paprika. Drizzle with butter. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts :
CHICKEN SUPREMES IN PARCHMENT WITH ROASTED SQUASH SAUCE AND BABY BOK CHOY
Steps:
- Make the Chicken: Season the chicken with salt and pepper.
- Using scissors, round off the 4 corners of the parchment paper squares to make large circles (don't worry about the circle being perfect). Arrange each breast, slightly off center, on the paper circles, with the smooth rounded sides up. Fold one end of the paper over each breast, to make half-moon shapes. (The breasts should be horizontal to the folds.) Make 1/4-inch folds all around the open ends and press to crimp and seal. Close the final crimp with a paper clip. Place packages on a baking sheet and refrigerate until ready to use.
- Make the Sauce: Heat the oil in a saucepot over medium heat. Add the shallot and garlic and cook, stirring, until soft, about 3 minutes. Add the roasted squash and fennel and season with salt, to taste. Cook, scraping the bottom of the pot with the wooden spoon to loosen any bits, about 3 to 4 minutes. Raise the heat to high, add the sherry, and cook, stirring, until completely evaporated. Add the chicken stock, bring to a boil, reduce the heat to a simmer, and cook for 7 minutes. Season with pepper. Remove from the heat and let cool.
- Puree the sauce in a blender and strain it through a fine-mesh strainer lined with cheesecloth. (The sauce and can be made a day in advance.)
- When ready to serve: Arrange a rack in the center of the oven and preheat to 400 degrees F.
- Bake the chicken packages until puffed and lightly browned, about 20 minutes.
- Heat the sesame oil in a skillet over medium-high heat. Add the bok choy, season with salt, and cook until lightly browned, about 2 minutes. Add the soy sauce and chicken stock, cover, and cook until soft but still firm in the center, about 5 minutes. Remove from the heat.
- Meanwhile, reheat the sauce in a small saucepan and season with salt and pepper, to taste.
- Divide the chicken packages among 4 plates. Using scissors, cut an "X" in the top of each package and pull back the edges to reveal the chicken. Spoon 2 to 4 tablespoons of the sauce over the chicken, and nestle 2 halves of the bok choy beside the chicken. Garnish with the cilantro sprigs and serve immediately.
SUMMER SQUASH SUPREME
Looking for wonderful side dish? Enjoy this tasty squash recipe made in 20 minutes.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in 12-inch nonstick skillet over medium-high heat. Add carrots; cook and stir 4 minutes.
- Stir in squash, peas and lemon-pepper seasoning. Reduce heat to medium-low; cover and cook 5 minutes or until vegetables are crisp-tender. Increase heat to high; stir in basil and cook 1 minute.
Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 4 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1/2 Cup, Sodium 45 mg, Sugar 4 g
BUTTERNUT SQUASH SUPREME
To take advantage of delicious fall produce, I often prepare this rich-tasting side dish.
Provided by Allrecipes Member
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.
- Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife comes out clean.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 33.1 g, Cholesterol 94.4 mg, Fat 14 g, Fiber 5 g, Protein 10.6 g, SaturatedFat 7.6 g, Sodium 560 mg, Sugar 7.7 g
SPAGHETTI SQUASH SUPREME
I was looking for a veggie-based side that was not based on potatoes, rice or noodles. This is a mild, tasty side dish that would pair well with chicken or fish. I got it from my Taste of Home 2006 cookbook.
Provided by tinymonkey
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half length-wise; discard seeds.
- Place one squash half, cut-side-down, on a microwaveable plate.
- Cover and microwave on high 8 minutes or until easily pierced with a fork, turning once.
- Repeat with second squash half.
- When cool enough to handle, scoop out squash , separating strands with a fork; set aside.
- In a skillet, cook bacon and onion until bacon is crisp.
- Using a slotted spoon, remove to paper towels and drain, reserving drippings.
- Add butter, brown sugar, salt and pepper to drippings.
- Stir in squash and bacon; heat through.
- Remove from heat and stir in cheese until just blended.
- Serve immediately.
Nutrition Facts : Calories 602.7, Fat 50.3, SaturatedFat 23.4, Cholesterol 106.5, Sodium 1390.7, Carbohydrate 25.9, Fiber 0.6, Sugar 8.7, Protein 14.7
FALL HARVEST SALAD SUPREME RECIPE BY TASTY
Here's what you need: delicata squash, brussels sprouts, olive oil, McCormick® Salad Supreme seasoning, boneless, skinless chicken breasts, green leaf lettuce, lacinato kale, red apple, toasted pumpkin seeds, candied walnuts, apple cider vinegar, dijon mustard, McCormick® Salad Supreme seasoning, extra virgin olive oil
Provided by Jordan Kenna
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the delicata squash and Brussels sprouts with 1½ tablespoons olive oil and 2 tablespoons Salad Supreme seasoning until well coated.
- On a rimmed baking sheet, drizzle the chicken breasts on both sides with the remaining 1½ tablespoons olive oil and season all over with the remaining 2 tablespoons Salad Supreme seasoning. Place the chicken breasts in the center of the baking sheet and arrange the squash and Brussels sprouts all around, turning the Brussels sprouts cut-side down.
- Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender and browned. Remove from the oven and let cool completely, 10-15 minutes.
- While the chicken and vegetables cook, make the dressing: In a resealable jar, combine the apple cider vinegar, maple syrup, mustard, Salad Supreme seasoning, and olive oil. Cover the jar and shake vigorously until the dressing is emulsified.
- Chop the chicken into 1-inch (2.54 cm) pieces, then add to a large bowl with the roasted vegetables, lettuce, kale, apple, pumpkin seeds, and candied pecans. Drizzle with some of the dressing and toss well.
- Serve with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 53 grams, Fat 52 grams, Fiber 12 grams, Protein 34 grams, Sugar 15 grams
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