Squash Stuff Food

SQUASH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a medium bowl, mix the squash, cream of celery soup, and onion.
• Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
• Cover, and bake 45 minutes in the preheated oven, or until lightly browned.

SQUASH STUFF

Steps:

• Cook the ground beef in a large skillet over medium heat until evenly browned; drain.
• Mix the crushed tomatoes with liquid, diced tomatoes with liquid, corn with liquid, yellow squash, zucchini, and potatoes into the skillet with the beef. Season with seasoning salt and pepper. Bring the mixture to boil, adding water as needed to cover the ingredients. Reduce heat, and simmer 20 minutes, or until the potatoes are tender. Drain to serve.

STUFFED SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
• In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
• Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

STUFFED SPAGHETTI SQUASH

Steps:

• Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
• Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
• Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
• Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
• If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
• While it's simmering--spoon out the seedy portion of the squash and discard.
• Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
• Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
• Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
• You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.

STUFFED SPAGHETTI SQUASH

Steps:

• Toss together all ingredients except cheese and stuff into squash halves.
• Feel free to omit or add any veg that you want.
• Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
• Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
• Serve with a salad and garlic bread.

BAKED STUFFED YELLOW SQUASH BOATS

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).