Stuffed Yellow Squash With Stewed Tomatoes Recipes

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BAKED STUFFED YELLOW SQUASH BOATS



Baked Stuffed Yellow Squash Boats image

Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.

Provided by Douglas Poe

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 yellow squash
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon dried Italian seasoning (basil, oregano) or 3 tablespoons fresh herbs (basil, oregano)
kosher salt & fresh ground pepper, to taste
olive oil
2 cups japanese style panko breadcrumbs
1/2 cup parmesan cheese, grated
1 egg

Steps:

  • Pre-heat oven to 400 degrees.
  • Cut yellow squash in half lengthwise.
  • With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
  • In a pan sauté onion and garlic over medium heat with a dash of olive oil.
  • Add the squash that was removed from the boats and season with kosher salt and pepper.
  • Cook until almost soft (around 7 minutes).
  • When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
  • Scoop stuffing mixture into boats and fill evenly.
  • Sprinkle the top of the stuffed boats with extra parmesan cheese.
  • Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2

SAUTEED YELLOW SQUASH AND TOMATOES



Sauteed Yellow Squash and Tomatoes image

Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.

Provided by smiles4u

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb summer squash or 1 lb zucchini
1/4 cup butter or 1/4 cup margarine
1 cup onion, thinly sliced
1 teaspoon salt
1 dash pepper
1/2 teaspoon sweet basil
1 (8 ounce) can stewed tomatoes

Steps:

  • Without peeling, slice squash in 1/2" diagonal slices.
  • In medium sized skillet, melt butter or margarine and saute onions until golden.
  • Add squash and remaining ingredients, toss to combine.
  • cover and cook 10 - 15 minutes over medium heat until tender.

GRANDMA'S STUFFED YELLOW SQUASH



Grandma's Stuffed Yellow Squash image

"My grandma, who raised me, was an awesome cook. This is a recipe she fixed every summer when our garden overflowed with yellow squash. My family still enjoys it," writes Janie McGraw of Sallisaw, Oklahoma.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 6

1 medium yellow summer squash
1/4 cup egg substitute
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 slices bread, toasted and diced

Steps:

  • Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

STEWED YELLOW SUMMER SQUASH



Stewed Yellow Summer Squash image

Summer yellow squash, Southern-style.

Provided by Ed Canipelli

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 2

Number Of Ingredients 7

2 slices bacon
4 small crookneck (yellow) squash
¼ cup chopped Vidalia® onion
2 tablespoons white sugar
1 tablespoon salt
2 teaspoons ground black pepper
1 cup water, or as needed to cover

Steps:

  • Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
  • Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
  • Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.6 g, Cholesterol 9.9 mg, Fat 4.3 g, Fiber 3.5 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 3706.1 mg, Sugar 18.5 g

STUFFED TEX-MEX YELLOW SQUASH



Stuffed Tex-Mex Yellow Squash image

Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h

Number Of Ingredients 11

4 yellow squashes (8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice
2 scallions, thinly sliced, white and green parts separated
1 garlic clove, minced
2 tablespoons tomato paste
1 teaspoon mild chili powder
1/2 pound ground beef chuck
1 cup frozen corn kernels, thawed
1/4 cup plus 2 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
  • In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
  • Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.

Nutrition Facts : Calories 327 g, Fat 21 g, Fiber 4 g, Protein 17 g

YELLOW SQUASH AND TOMATOES



Yellow Squash and Tomatoes image

Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2 medium yellow summer squash, coarsely chopped
2 tablespoons olive oil
16 cherry tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

STUFFED YELLOW SUMMER SQUASH



Stuffed Yellow Summer Squash image

I grew everything here in my garden; it was from the first harvest, so it was a lot cheaper on the budget, because we all know fresh fruit and veggies can get expensive. All in all, we had a great time cooking our 'own' food. Even my 4-year-old had fun helping. You can add sausage to the rice just to give a little extra kick.

Provided by crys

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 10

1 (6 ounce) package wild rice (such as Uncle Ben's ®)
3 cups water
6 yellow squash, halved lengthwise
1 splash olive oil, or to taste
2 small summer squash, diced
2 bell peppers, or more to taste, diced
2 cucumbers, diced
1 onion, diced
3 cherry or grape tomatoes, or more to taste
1 cup shredded Gouda cheese

Steps:

  • Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange yellow squash halves onto a baking sheet.
  • Bake yellow squash in preheated oven until tender, about 20 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Saute summer squash, bell peppers, cucumbers, onion, and tomatoes in hot oil until tender, about 5 minutes.
  • Mound rice atop each of the squash halves. Top rice with a portion of the sauteed vegetable mixture.
  • Return squash to preheated oven and bake for 30 minutes more. Sprinkle Gouda cheese over the stuffed squash halves and bake until the cheese is melted, about 5 minutes.

Nutrition Facts : Calories 261 calories, Carbohydrate 39.8 g, Cholesterol 22.8 mg, Fat 7.4 g, Fiber 7.8 g, Protein 12.9 g, SaturatedFat 3.9 g, Sodium 179.4 mg, Sugar 6.1 g

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Top Asked Questions

How to cook stuffed squash?
Scoop the ground beef and tomato mixture into the squash shells. Arrange the stuffed squash in the baking pan. Bake in the preheated oven for about 20 to 25 minutes or until hot. Add a topping of shredded mild cheddar or cheddar jack cheese to the stuffed squash about 5 minutes before it's done.
What is the best way to cook yellow squash?
Summer yellow squash, Southern-style. Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside. Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes. Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes.
How long to cook squash and tomatoes?
Cook 5 minutes or until onion and squash are lightly browned and softened, breaking up large pieces of squash. Stir in bacon, drained tomatoes and garlic powder; cook 2 minutes more. Spoon mixture into squash shells.
How to cook squash and zucchini for Soup?
Heat olive oil in a large skillet; saute onions and peppers until translucent. Add tomatoes and cook for an additional 3 minutes; stir in yellow squash and zucchini, cooking for 2 minutes. Stir in thyme, broth, salt and pepper, and cook until squash is fork tender but not mushy. Turn off heat, and add butter, stirring until it melts into sauce.

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