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 ACORN SQUASH II
Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal.
Provided by Andytofu
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
- Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
- Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
- Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 587.6 calories, Carbohydrate 41 g, Cholesterol 96.6 mg, Fat 36.6 g, Fiber 11.6 g, Protein 27.9 g, SaturatedFat 14.4 g, Sodium 1511.5 mg, Sugar 10.4 g
WHOLE STUFFED BUTTERNUT SQUASH
This recipe offers an entire vegetarian Thanksgiving meal in one dish: creamy butternut squash, crisp green beans, cornbread with savory herbs, cranberries and pecans, plus buttered carrots. It makes a beautiful centerpiece of the feast or a deluxe side. Save the extra squash you scoop from the middle before stuffing to make soup or for roasting. It's a little work removing the flesh with a melon baller, but consider it prep for another meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicone mat and place a rack on top.
- Halve the butternut squash lengthwise. Remove the seeds and discard. Using a melon baller, cut a channel into the neck of the squash, leaving a 3/4-inch border of flesh on the sides and bottom. Save the removed squash for another use or discard. Season the flesh with salt and pepper.
- Heat 1 tablespoon of the olive oil over medium-high heat in a small skillet. Add the celery and onions and cook just until softened, about 3 minutes. Combine the celery and onions, cornbread, rosemary, thyme, sage, cranberries and pecans in a bowl and toss to combine well. Add the vegetable stock and mix just until moistened and combined. Season with salt and pepper.
- Line the bottom of each butternut squash half with a layer of green beans. Top with the cornbread filling. Lay the carrot down the middle of 1 of the squash halves. Spread about 1 teaspoon of the butter over the carrot (enough to generously coat) and dot the cornbread mixture evenly with the remaining butter. Sprinkle the carrot with the brown sugar. Slide the squash pieces next to each other and carefully close the butternut squash and lay on one side. Tie in the middle and at each end with butcher's twine.
- Crumple a piece of aluminum foil into a 24-inch-long "snake". Curl this around and place on the prepared rack. Nestle the squash inside it so the squash sits flat on the rack and doesn't roll.
- Drizzle the whole squash with the remaining 1 tablespoon olive oil and sprinkle generously with salt and pepper. Roast until a knife easily slides through all of the layers, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to a cutting board and let it sit for 10 minutes. Slice crosswise and serve.
VEGETABLE & BEEF STUFFED RED PEPPERS
I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. -Jennifer Zimmerman, Avondale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 555mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
SPAGHETTI SQUASH STUFFED BELL PEPPERS
Make and share this Spaghetti Squash Stuffed Bell Peppers recipe from Food.com.
Provided by Dancer
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Pan spray a shallow baking dish& set aside.
- Bring stock to a boil in a large skillet.
- Add zucchini, shiitakes, green onions, basil, thyme, garlic& pepper.
- Simmer until the vegetables are tender, no longer than 5 minutes.
- Remove from heat& mix in the squash, set aside.
- Slice off& reserve the tops of the peppers.
- Remove& discard the seeds.
- Place the peppers on the pan sprayed baking sheet.
- Spoon the filling into the peppers.
- Replace the tops, cover& bake for about 30 minutes.
Nutrition Facts : Calories 54.3, Fat 0.5, SaturatedFat 0.1, Sodium 15, Carbohydrate 12.6, Fiber 3, Sugar 4.3, Protein 2.1
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STUFFED SQUASH: 17 RECIPES THAT GO BEYOND ACORN SQUASH
From greatist.com
Estimated Reading Time 6 mins
- Stuffing Stuffed Pumpkin. We often buy pumpkins and stuff them with candles, but have you ever eaten out of one? We hadn’t until we tried this amazing recipe—and let us tell you: We’ll think twice about throwing out our next jack-o’-lantern.
- Mexican Quinoa Stuffed Butternut Squash. Quinoa, avocado, Greek yogurt, cheese… what’s not to love about this? Though it looks fancy, it’s insanely easy to make.
- Caramelized Onion Apple Sausage Stuffed Acorn Squash. This Paleo- and Whole30-friendly recipe includes all of our favorite fall flavors but skips out on some of the more indulgent ingredients, like butter, maple, and bread.
- Moroccan-Spiced Vegan Stuffed Squash. Budget recipes may not scream flavorful, but don’t let the descriptor fool you. This super-affordable recipe is stuffed, spiced, and sauced in all the right ways and will more than satisfy your taste buds.
- Stuffed Butternut Squash With Quinoa, Cranberries, and Kale. This recipe is as pretty as a Christmas cookie but has way more health benefits.
- Chicken Parmesan Zucchini Bites. We love fall—if you couldn’t tell—but stuffed squash doesn’t only work with fall flavors. This recipe skips the oh-so popular butternut and acorn squash and opts for the humble zucchini.
- Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash. Don’t let the 20+ list of ingredients scare you. This recipe is primarily made up of spices (and some juices), with chicken, chipotle chilies, couscous, squash, and cheddar cheese starring as the leads.
- Delicata Squash Salad Bowls. Why add squash to your salad when you can eat salad in a squash? We’re all about this edi-bowl squash recipe, which is as light as it filling and flavorful.
- Leek and Mushroom Couscous Stuffed Squash. We love stuffing, but we couldn’t eat the butter-drenched bread dish every day. This recipe, however, takes some of the best stuffing flavors—pecans, celery, thyme, maple syrup—and mixes them with couscous, a lighter carb that’s equally as effective at binding together all of the deliciousness.
- Bruschetta Hummus Stuffed Zucchini. These bruschetta hummus stuffed zucchini couldn’t be simpler. Start by roasting the squash until the flesh is soft enough to scoop out, spread dollops of hummus where the flesh used to be, top with the tomato mixture, sprinkle panko and basil across each boat, and roast again.
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