STUFFED SUMMER SQUASH BOATS
Firm yellow summer squash get a face lift with this tasty filling mixture that is sure to please.
Provided by Carol
Categories Casseroles
Time 40m
Number Of Ingredients 12
Steps:
- Cut the squash in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow it to sit flat.
- Scoop out pulp, leaving 1/4-in. shells.
- Place the shells in an un-greased 3-qt. microwave-safe dish.
- Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside to cool.
- Meanwhile, in a large skillet, cook the ground beef, onion and garlic in olive oil until tender.
- Add the ground beef and cook until the beef is no longer pink; drain.
- Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup of the cheese.
- Place a bit of the marinara on the bottom of a baking dish.
- Spoon about 1/4 cup of the beef mixture into each shell.
- Top with the remaining cheese. Bake, uncovered, at 350° for 20 minutes.
- Serve with additional marinara sauce and a side salad. Yield: 4 servings.
Nutrition Facts : Calories 317 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 500 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BAKED STUFFED YELLOW SQUASH BOATS
Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.
Provided by Douglas Poe
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degrees.
- Cut yellow squash in half lengthwise.
- With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
- In a pan sauté onion and garlic over medium heat with a dash of olive oil.
- Add the squash that was removed from the boats and season with kosher salt and pepper.
- Cook until almost soft (around 7 minutes).
- When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
- Scoop stuffing mixture into boats and fill evenly.
- Sprinkle the top of the stuffed boats with extra parmesan cheese.
- Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).
Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2
ROASTED SUMMER SQUASH BOATS
Something a little different for your squash, inspired by twice-baked potatoes. This will work better with a straight, long squash
Provided by Kitty Z
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice squash in half lengthwise. With a sharp spoon, scoop out the soft inside portion of the squash to form a canoe shape. Chop the squash innards roughly and set aside.
- Heat oil in a frying pan. Add onions and garlic, saute for one minute.
- Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated.
- Mix in cheese and tomato paste, cook 2-3 more minutes.
- Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top.
- Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats).
Nutrition Facts : Calories 92.8, Fat 4.8, SaturatedFat 1.7, Cholesterol 7.9, Sodium 196.8, Carbohydrate 9.7, Fiber 2.6, Sugar 4.9, Protein 4.8
YELLOW OR ZUCCHINI SQUASH BOATS OR STUFF THAT ZUKE
Another great recipe for the garden conquering Squash or Zuke. Even my doggie likes this one!! (she tries to steal her very own squash boat) Makes a great appy or side dish. Not a recipe for someone who has to use exact measurements because there may be some adjustments due to the water content of the squash.
Provided by Malriah
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Cut squash in half lengthwise.
- Drop halves in boiling water and boil for 7 minutes.
- Remove from water.
- Allow to rest until cool enough to handle.
- With a spoon, scrape the middle of the squash out, leaving a shell about 1/4 inch thick.
- Set aside the shells.
- Finely chop scooped out middles.
- Heat a skillet and spray with cooking spray.
- Saute chopped squash, onion, basil and garlic until onion is soft.
- Season with salt and pepper.
- Whisk milk and flour together.
- Slowly add small amounts of milk to the veggies while stirring.
- Bring mixture just to a boil.
- Add cheese and 1/2 cup bread crumbs, stirring the whole time.
- Mixture should be semi thick, almost crumbly.
- If it is too thick or too thin, add milk or bread crumbs accordingly.
- Re-season if needed.
- Stuff the shells with this mixture, sprinkle with remaining bread crumbs and dot with butter.
- Bake in oven for 10-20 minutes or until bread crumbs are golden brown.
Nutrition Facts : Calories 307, Fat 16.9, SaturatedFat 10, Cholesterol 46.7, Sodium 459, Carbohydrate 27.7, Fiber 2.5, Sugar 4.3, Protein 12.4
QUINOA-STUFFED SQUASH BOATS
My colorful "boats" with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that's cream-colored with green stripes. In a pinch, acorn squash will do-but don't eat the skin! -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.
Nutrition Facts : Calories 275 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 591mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
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