Stuffed Cannonball Yellow Squash Food

STUFFED TEX-MEX YELLOW SQUASH

Steps:

• Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
• In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
• Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.

GRANDMA'S STUFFED YELLOW SQUASH

Steps:

• Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

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).

STUFFED YELLOW SQUASH

Steps:

• Preheat oven to 350 degrees. Mix cream cheese and milk in large microwaveable bowl. Microwave on high 1 minute or until cream cheese is melted and mixture is blended.
• Add remaining filling ingredients. Toss to coat and set aside. Take some aluminum foil, and crimple to make a log about 1" high. Use this to support the 'neck' of the yellow squash so they will lay in a horizontal position in your baking dish. Set aside.
• Cut Squash (or zucchinin) in half lengthwise. Using a spoon, scoop out seeds to create a boat. Divide filling equally amongst the boats.
• Place boats in a shallow baking dish. Spread 2 Tbsp spaghetti sauce over each boat. Top with a sprinkling of parmesan cheese and bake for 30 minutes.

VEGETABLE STUFFED CANNELLONI

Steps:

• In a large pot of salted water, parboil cannelloni. Parboiling is partially cooking the noodles in boiling water. The cannelloni should not be finished cooking, they will finish cooking when baked. Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil over medium heat. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside. In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan. Season to taste with salt and pepper. Set filling aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce. Bake at 350 degrees F (175 degrees C) for 25 minutes.

VEGETABLE STUFFED CANNELLONI

Steps:

• In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
• Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.
• In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.
• Bake in preheated oven for 25 minutes.