Eddies Squash And Pepper Casserole Food

MY SQUASH AND PEPPER CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Cook the squash and peppers according to the package directions.
• Place the squash in the casserole dish you will be using(I use an 8 x 8 dish).
• Add the other ingredients. I just add them according to the way they are listed, but add them however works for you.
• Cover with crackers. Either melt butter and pour over, or daub small amounts of butter over the crackers.
• Bake for approximately 30 minutes.

AUTUMN SQUASH & PEPPER CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cut squash into 1-inch cubes if too large.
• In a large bowl, toss together squash, bell pepper, olive oil, garlic, parsley, black pepper, and salt to taste. Pour into a 2 quart flat baking dish. Sprinkle parmesan evenly over the top.
• Bake squash approximately 50 minutes until tender.
• *Can use cooking spray instead of olive oil. Can use 1 green and 1 red pepper if desired.

CHEESE AND PEPPER (CACIO E PEPE) SPAGHETTI SQUASH

Steps:

• To microwave squash, cut in half and seed. Place 1/4-inch water in a microwave safe dish. Place squash in dish, cut sides down -- sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. Reserve 1/2 cup liquid in a bowl. Shred squash and add the "spaghetti" to bowl with liquid.
• To boil squash: cut in half and scrape out seeds. Boil squash until tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then drain and shred the squash. Transfer to a bowl with reserved liquid.
• Toss squash with reserved liquid and dress with extra-virgin olive oil, lots of cheese, salt to taste, and lots of black pepper. Serve.

BUTTERNUT SQUASH AND RED PEPPER CASSEROLE

Steps:

• Preheat oven to 400°F.
• With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
• In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
• Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.

PEPPER SQUASH SAUTE

Steps:

• In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.

BELL PEPPER-AND SQUASH CASSEROLE

Steps:

• 1. Preheatoven to 350. Lightly grease a 13x9 inch baking dish.
• 2. In a large stockpot, combine squash, bell peppers, onion, garlic, and 1 tablespoon salt; add water to cover. Bringto a boil over medium-high heat; reduce heat, and simmer for 6 minutes oruntil tender. Drain well.
• 3. In a large bowl, combine squash mixture, 3 cups cheese,2cups crushed crackers, sour cream, egg, thyme, pepper, and remaining 1 teaspoon salt. Spoon into prepared baking dish; sprinkle with remaining 1 cup cheese.
• 4. In a small bowl, stir togther melted butter and remaing 1 cup crushed crackers;sprinkle over caserole. Bake for 30 minutes or until hot and bubbly. Serve immediately

YELLOW SQUASH AND PEPPERS

Steps:

• In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.