YELLOW SQUASH AND PEPPERS
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
AUTUMN SQUASH & PEPPER CASSEROLE
Wonderfully aromatic and colorful, as well as delicious and easy. I used peeled, cubed butternut squash to simplify my life.
Provided by MindiLouWho
Categories Peppers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 157.4, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 75.3, Carbohydrate 30.7, Fiber 5.7, Sugar 7.4, Protein 4.6
PEPPER SQUASH SAUTE
Here's an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it's so good reheated later in the week," she explains.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BEST EVER SQUASH WITH SAUSAGE CASSEROLE
Steps:
- Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
- Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
- Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ZUCCHINI AND GREEN PEPPER CASSEROLE
Quick, easy and it uses those zucchinis that everyone keeps giving you. Do ahead and put in the oven 45 minutes before dinner.
Provided by Bergy
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F degrees.
- Butter a 13x9-inch oven-proof dish.
- In a large bowl mix all the ingredients, mix well.
- Turn into the casserole dish.
- Bake uncovered for 45 minutes or until veggies are tender and the top is lightly browned.
Nutrition Facts : Calories 373.3, Fat 27.2, SaturatedFat 7.3, Cholesterol 90.3, Sodium 290.6, Carbohydrate 22.7, Fiber 3.5, Sugar 5.9, Protein 11.7
SUMMER SQUASH, CARROT AND BELL PEPPER CASSEROLE
It's about time for the summer vegetables to begin showing up. This is a tasty side dish in which to use some of them. I have had this recipe for years.
Provided by Trisha W
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook all vegetables together in boiling, salted water for 5 minutes.
- Drain.
- Combine sour cream and soup.
- Fold in vegetables.
- Combine stuffing mix and melted butter.
- Spread half of the stuffing mixture in a greased 12x7 baking dish.
- Spoon vegetable mixture on top and cover with the remaining stuffing mix.
- Bake at 350 degrees about 30 minutes.
Nutrition Facts : Calories 659.6, Fat 41.5, SaturatedFat 23.8, Cholesterol 92.5, Sodium 1598.5, Carbohydrate 62, Fiber 5.3, Sugar 10.8, Protein 12.8
BUTTERNUT SQUASH CASSEROLE
A warming seasonal dish with a fusion of flavours, perfect for winter evenings
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
Steps:
- In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.
- Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.
- Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
Nutrition Facts : Calories 313 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.47 milligram of sodium
BELL PEPPER-AND SQUASH CASSEROLE
This casserole is ideal to assemble in advance. Family favorite
Provided by kay cooper
Categories Side Casseroles
Number Of Ingredients 12
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
BUTTERNUT SQUASH AND RED PEPPER CASSEROLE
Categories Pepper Vegetable Bake Vegetarian Butternut Squash Fall Gourmet
Yield Serves 6 as a side dish
Number Of Ingredients 8
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.
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