SAVORY SUMMER SQUASH WITH BACON
I love squash but wanted a new recipe with fewer calories. I did a search on flavorful ingredients and came up with a bunch of pasta recipes. So I thought, why not substitute yellow squash for pasta? And it worked! All the ingredients can be prepared in advance and refrigerated until ready to cook. Long, slender young squash make for the best texture.
Provided by Katrinika
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
- Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
- Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 13.5 g, Cholesterol 7.4 mg, Fat 6.8 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 330.2 mg, Sugar 1.4 g
GRILLED SUMMER SQUASH
Quick, grilled vegetables are a perfect summer side dish. Summer squash is simply grilled, tossed with lemon and herbs, and finished with a light shaving of ricotta salata cheese for a creamy, salty kick in this dish.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.
GRILLED BACON-STUFFED SUMMER SQUASH
On a recipe card in the produce department from my local grocer. I imagine you could use either yellow summer squash or zucchini.
Provided by Denise in NH
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Meanwhile, cut squash lengthwise into halves. With spoon, scoop out pulp, leaving at least 1/2 inch shell; set aside. Coarsely chop pulp. Cook bacon in medium skillet over medium heat until browned. Add onion and celery; cook and stir 2 minutes. Stir in squash pulp; cook and stir 1 minute. Remove from heat; set aside.
- Stir in bread crumbs, cheese, and thyme. Spoon filling evenly into squash shells; pressing lightly. Place on grill. Grill covered, 7 to 11 minutes or until squash is tender and filling is hot.
Nutrition Facts : Calories 153.8, Fat 7.1, SaturatedFat 3, Cholesterol 13, Sodium 383.1, Carbohydrate 17.1, Fiber 2.8, Sugar 5, Protein 6.9
GRILLED & STUFFED SQUASH
This is a lovely meatless option for the grill. Light and fresh, it still serves up a super-satisfying flavor. Next time I'm thinking about adding chopped jalapenos too... yum!
Provided by Holly Grier- Wallace
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- 1. Slice the ends off the squash and cut them down the center lengthwise so there are two halves. Scoop out the seeds, making a well for the stuffing ingredients.
- 2. Cut up and mix together all the remaining ingredients (excluding the butter) in a bowl and salt & pepper the mixture to taste.
- 3. Place the squash on a large piece of aluminum foil and fill the center of each squash half with the mixture, then dot each one with butter. Sprinkle herbs and a bit of salt & pepper over the top of squash and cover loosely with foil (so the cheese doesn't stick to the foil).
- 4. Place the stuffed squash on the grill for around 20-30 minutes. You want the squash to be cooked well and the cheese & butter melted. Serve and enjoy!
GRILLED SUMMER SQUASH
Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! -Lisa Finnegan, Forked River, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.
Nutrition Facts : Calories 124 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CHEESY STUFFED SUMMER SQUASH
My grandmother gave me this recipe years ago and it's been a favorite of mine ever since. Hope you will enjoy it!
Provided by Dreamgoddess
Categories Vegetable
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the squash 10 minutes until softened.
- When cooled enough to handle, remove the stems and cut in half lengthwise.
- Remove the pulp.
- Cook the bacon until crisp.
- Saute the onion in 2T bacon drippings.
- Add crumbled bacon, breadcrumbs and squash pulp.
- Fill the squash shells.
- Top each shell with cheese.
- Broil until melted.
- Sprinkle with paprika.
Nutrition Facts : Calories 336.4, Fat 24.3, SaturatedFat 9.9, Cholesterol 45.5, Sodium 534.8, Carbohydrate 17.4, Fiber 2.9, Sugar 5.5, Protein 13.3
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- Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side.
- While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro.
- While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash.
- The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.
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Estimated Reading Time 4 mins
- Stuffed Zucchini. "Delicious," says reviewer CYARHIA. "I didn't have a lot of excitement for this one but I had a lot of zucchini to use so I tried it and was pleasantly surprised!
- Zucchini Boats on the Grill. When summer squash meets the grill you have the ultimate summertime side dish. Stuff the summer squash and you have the ultimate summertime meal!
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- Stuffed Zucchini I. "In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese.
- Mushroom Stuffed Zucchini. These meatless zucchini boats are hearty enough to make a meal. "As I went to make dinner I realized I had most of the ingredients just out of the garden," says reviewer Carol Foster.
- Easy Stuffed Zucchini. Zucchini is packed full of meat, jarred sauce, and cheese — what's not to love? "I can't even tell you how good this is," says reviewer FLFeline.
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STUFFED YELLOW SQUASH WITH BACON | READY SET EAT
From readyseteat.com
Cuisine AmericanTotal Time 50 minsCategory Side DishCalories 112 per serving
- Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Carefully scoop pulp from each squash half, leaving 1/4-inch shells and reserving pulp. Arrange shells in baking dish; sprinkle with salt and pepper. Combine crackers and cheese in small bowl; set aside.
- Heat large skillet over medium heat. Add bacon; cook 5 minutes or until bacon is crisp. Remove bacon from skillet; chop and set aside. Remove and discard half of bacon fat from skillet.
- Add onion and reserved squash to skillet. 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.
- Bake 20 minutes or until squash shells are tender. Top with cheese mixture. Bake 5 minutes more or until cheese melts.
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