SAUTEED SQUASH WITH TOMATOES & ONIONS
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
STUFFED PATTYPAN SQUASH
A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Enjoy!
Provided by Michele O'Brien
Categories Side Dish Vegetables Squash
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
- Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
- Bake for 15 minutes in the preheated oven, or until squash are heated through.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 8.4 g, Cholesterol 22.7 mg, Fat 14.3 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 374.3 mg, Sugar 1.4 g
CHEF JOHN'S STUFFED SUMMER SQUASH
I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.
Provided by Chef John
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
- Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
- Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
- Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
- Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
Nutrition Facts : Calories 148 calories, Carbohydrate 6.1 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 3.6 g
SQUASH STUFFED WITH DATES AND ONION
This is a refreshing change from the baby food preparation that too frequently befalls the hapless squash. It makes an impressive dish when sliced into wedges and surrounded by roasted veggies.
Provided by Rick
Categories Side Dish Vegetables Onion
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook and stir bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to remove bacon and discard most of the drippings, leaving about 2 teaspoons bacon drippings in the skillet. Drain bacon on paper towels. Cook and stir onion in the hot drippings until translucent, about 5 minutes.
- Stir cooked bacon, dates, oregano, and basil into onion; add chicken stock to thin the filling.
- Cut the top and stem from the squash, jack o'lantern-style, and scoop out seeds and stringy pulp. Cut out and discard small button at the bottom of the squash. Stuff the date filling into the cavity and replace the top. Set squash into a baking dish, pour in 1/2 inch of water, and cover with aluminum foil.
- Bake in the preheated oven until squash is tender, 40 minutes to 1 hour. Test for doneness by removing top and inserting a thin, sharp knife into the flesh at the bottom. Slice squash into wedges to serve.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 53.8 g, Cholesterol 5 mg, Fat 2.3 g, Fiber 8.2 g, Protein 5.5 g, SaturatedFat 0.7 g, Sodium 137.2 mg, Sugar 23.6 g
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