CHORIZO AND RICE STUFFED PATTYPAN SQUASH
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Cut off top quarter from larger end of each squash; discard tops. (You may need to trim a small bit from narrow end to keep squash level in skillet while baking.) Scoop out pulp, leaving about a ½-inch shell. Reserve 1 cup pulp; coarsely chop.
- In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add squash shells, cut side down; cook until lightly browned around the edges, about 2 minutes. Remove from heat. Turn squash cut side up; sprinkle with 1 teaspoon salt.
- Bake until softened, about 18 minutes. Remove squash from skillet; set aside.
- In a medium saucepan, bring broth and remaining ½ teaspoon salt to a boil over medium-high heat. Reduce heat to medium-low; add rice. Cover and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat; let stand for 5 minutes. Fluff rice with a fork.
- In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add sausage, onion, and garlic; cook until browned and crumbly, 3 to 4 minutes. Add reserved 1 cup squash pulp; cook until softened, about 3 minutes. Remove sausage mixture from skillet. Wipe skillet clean.
- Stir sausage mixture, ⅔ cup cheese, cilantro, cumin, and pepper into rice. Spoon rice mixture into squash shells, mounding slightly. Place in skillet, and loosely cover with foil.
- Bake until tender, about 30 minutes. Uncover; sprinkle with remaining ⅓ cup cheese. Bake until cheese is melted, about 5 minutes more. Garnish with green onion, if desired.
CHEF JOHN'S STUFFED SUMMER SQUASH
I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.
Provided by Chef John
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
- Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
- Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
- Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
- Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
Nutrition Facts : Calories 148 calories, Carbohydrate 6.1 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 3.6 g
CHORIZO-STUFFED SQUASH
A handful of golden raisins give these stuffed squash a subtle sweetness.
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Drizzle a shallow baking pan with oil. Cut squash in half lengthwise. Remove seeds. Sprinkle squash with 1 teaspoon chili powder and salt. Place halves cut sides down in pan. Bake 15 minutes. Add whole chile peppers to pan. Bake 10 to 15 minutes more or until squash is just tender. Remove and cover with foil; let stand 10 minutes or until cool enough to handle.
- Scoop out squash flesh, leaving a 1/4-inch shells. Place halves in baking pan, cut sides up. Coarsely chop flesh; place in a large bowl. Stem, seed, and chop peppers; add to bowl. Stir in chorizo, raisins, cheese, and chopped oregano. Spoon into squash halves. Bake for 8 to 10 minutes or until heated through.
Nutrition Facts : Calories 426 kcal, Carbohydrate 56 g, Cholesterol 39 mg, Protein 14 g, SaturatedFat 7 g, Sodium 873 mg, Sugar 13 g, Fat 19 g, UnsaturatedFat 11 g
CHORIZO AND CHARD STUFFED SUMMER SQUASH
Categories Leafy Green Vegetable Appetizer Bake Sauté Quick & Easy Wheat/Gluten-Free Dinner Casserole/Gratin Stuffing/Dressing Sausage Squash Fall Summer
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit. Remove stems and seeds of chiles and rinse inside and out. Soak in just enough hot water to cover (using a second bowl to keep chiles submerged helps) for 15-30 minutes. Blend in a food processor or grind with a mortar and pestle to make a paste. Cut off top third of squash, laying it on its side if it's a cylindrical variety like zucchini, or on its bottom if scallop squash. Scoop out center of squash, leaving a ¼ to ½ inch wall. Chop squash guts and top (if not a stem) into small cubes. Heat a pan with olive oil on a medium-high heat and add chorizo and squash. Cook for 8-10 minutes, stirring occasionally and breaking up sausage into small bits, then add chopped chard. After a couple minutes, add cumin, oregano soy sauce, and 1 tablespoon of chile paste. Cook for a couple more minutes, until the sausage is browned and soft. Add cilantro. Spoon into hollowed-out squash and top with cheese, then place on cookie sheet. Bake in the pre-heated oven until filling is golden and summer squash is tender, about 30 minutes. Mix the rest of the chili paste with sour cream and agave, and top each squash with a dollop, then sprinkle with scallions and cilantro.
CHORIZO-STUFFED CHAYOTE SQUASH
Steps:
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Add the chayotes and boil for 50 minutes, or until tender when pierced with a fork. Drain the chayotes and let them cool slightly. Then cut the chayotes in half, removing and discarding the pit from each one. Carefully scoop out the flesh from each chayote and transfer it to a small bowl. Transfer the empty chayote skins to a baking sheet.
- Cook the chorizo in a dry medium sauté pan over medium-high heat for 5 minutes, or until browned. Add the onion and garlic and cook for 8 minutes, or until the onion is translucent. Add the chayote flesh and half of the Manchego cheese, and stir to combine and melt the cheese. Season the filling to taste with salt and pepper, and remove from the heat.
- Scoop the filling into the chayote skins, dividing it equally. Top with the remaining Manchego cheese, and sprinkle with the bread crumbs. Bake for 15 minutes, or until the cheese bubbles.
STUFFING & SUMMER SQUASH CASSEROLE
Makes a perfect side dish for your holiday turkey or pork main courses. The availability of summer squash makes this side dish a great choice any time of year.
Provided by Rhonda O
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
- Spread half of the prepared stuffing in 2-quart baking dish.
- In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
- Drain well.
- Stir in soup, sour cream, minced onion seasoning and pepper.
- Spoon vegetable mixture over stuffing.
- Top with remaining stuffing.
- Bake 35 to 40 minutes or until heated through.
Nutrition Facts : Calories 159.8, Fat 6, SaturatedFat 2.7, Cholesterol 9.4, Sodium 590.3, Carbohydrate 22.6, Fiber 1.7, Sugar 3.9, Protein 4.6
STUFFED SUMMER SQUASH
Make and share this Stuffed Summer Squash recipe from Food.com.
Provided by Dine Dish
Categories Vegetable
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Depending on size of squash, allow 1/2 per person.
- Parboil whole squash in salted water until tender.
- Remove, slice in half lengthwise.
- Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
- Add a little cream or milk, salt & pepper lightly, and return to squash shell.
- Top with fine bread crumbs, dot with butter, and bake until cheese is melted.
Nutrition Facts : Calories 31.4, Fat 0.3, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 6.6, Fiber 2.2, Sugar 4.3, Protein 2.4
CHORIZO-STUFFED SPAGHETTI SQUASH
Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 2h
Yield 4
Number Of Ingredients 26
Steps:
- Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
- Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
- Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
- Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
- Fluff spaghetti squash strands with a fork, keeping them in the shells.
- Increase oven temperature to 400 degrees F (200 degrees C).
- Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 545.8 calories, Carbohydrate 62.5 g, Cholesterol 100 mg, Fat 16.2 g, Fiber 7.1 g, Protein 42.6 g, SaturatedFat 6.6 g, Sodium 1600.3 mg, Sugar 2.2 g
SEASIDE STUFFED SUMMER SQUASH
This is a great and delicious way to use summer squash. Makes a nice presentation, especially if you top it with a small amount of chopped green onions (green part only), or a little sprinkling of sweet paprika. It is also a prep-ahead dish, if you wish, which makes it so convenient. It is so good -- hope you like it as much as our family does.
Provided by TasteTester
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook squash in boiling water 10-12 minutes. Let cool a little and then slice lengthwise. Scoop out pulp.
- Add remaining ingredients to pulp and mix well. Fill squash with mixture, and then place each squash half in a baking dish.
- Bake 20 minutes in a 350 degree preheated oven.
- Note: May be prepared up to 3 hours ahead of time and refrigerated until ready to bake.
Nutrition Facts : Calories 125.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 24.4, Sodium 131.8, Carbohydrate 5.1, Fiber 1.3, Sugar 3.2, Protein 4.7
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