SUMMER SQUASH RICE
Summer Squash Rice is a quick & easy dish that's ready and on the table in 40 minutes!
Provided by Holly Nilsson
Categories Dinner Entree Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
- Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
- Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
- Garnish with parsley and additional parmesan cheese if desired.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 289 kcal, Carbohydrate 41 g, Protein 9 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 686 mg, Fiber 2 g, Sugar 2 g
CREAMY SQUASH RISOTTO WITH TOASTED PEPITAS
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You can use it in other meals throughout the week, like stirring it into soups, serving it as an alternative to mashed potatoes, or turning it into a pasta sauce.
Provided by Abra Berens
Categories Risotto Squash Butternut Squash Vegan Olive Oil Paprika Onion Rice Wine Orange Dill Parsley #cook90 Vegetarian Dairy Free Wheat/Gluten-Free Dinner miso
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Make the Squash Purée:
- Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30-45 minutes. Set aside until cool enough to handle.
- Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.
- Do Ahead: Squash purée can be made 4 days ahead. Transfer to an airtight container and chill.
- Make the Risotto:
- Bring 8 cups water to a boil in a medium pot.
- Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5-7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1-2 minutes.
- Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1-2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3-5 minutes. Taste and add more salt if needed.
- Meanwhile, cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2-3 minutes. Remove from heat and stir in orange zest (zest will sizzle).
- Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.
RICE WITH SUMMER SQUASH
I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY
Here's what you need: red bell peppers, olive oil, shallots, garlic, large yellow squash, large zucchinis, salt, pepper, cornstarch, red pepper flake, milk, fresh basil
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500°F (260°C).
- Spiralize the yellow squash and zucchinis into a large bowl.
- Bring a large skillet over medium heat and add olive oil.
- Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
- Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
- Roast the red peppers until black and charred bits appear, about 25-30 minutes.
- Carefully remove the red peppers from the oven and remove the charred black bits.
- Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
- Heat a large skillet over medium heat.
- Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
- Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
- Add basil and stir, 2-3 minutes.
- Serve with red pepper flakes and basil.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 11 grams
SQUASH AND RED PEPPER PILAF
Provided by Ruth Cousineau
Categories Side Picnic Vegetarian Quick & Easy Dinner Bell Pepper Squash Butternut Squash Healthy Vegan Potluck Seed Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
- Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.
RICE WITH SUMMER SQUASH, RED PEPPERS, AND ROASTED PEPITAS
Provided by Jill Silverman Hough
Categories Side High Fiber Cinco de Mayo Dinner Bell Pepper Squash Healthy Low Cholesterol Party Seed Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
- Available at many supermarkets and at natural foods stores and Latin markets.
RICE WITH ROASTED RED PEPPERS, BLACK OLIVES & FETA
Make and share this Rice with Roasted Red Peppers, Black Olives & Feta recipe from Food.com.
Provided by Dancer
Categories White Rice
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
- Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
- Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
- Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
- Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
- In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
- Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
- Refrigerate any leftovers and serve cold.
Nutrition Facts : Calories 226.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 146.7, Carbohydrate 41.4, Fiber 1.8, Sugar 2.4, Protein 5
SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION
This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams
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