STUFFED ROAST SQUASH
Celebrating beautiful seasonal veg, this stunning vegan main will make your guests feel really special when you bring it to the table. The fruity, nutty grain stuffing is seriously good with the sweet, roasted squash, while my fresh mint sauce makes it all sing. Next-level delicious.
Provided by Jamie Oliver
Categories Rice Recipes Christmas Fruit
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper.
- Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften.
- Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender.
- Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt.
- Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.
Nutrition Facts : Calories 321 calories, Fat 11.6 g fat, SaturatedFat 1.6 g saturated fat, Protein 8.8 g protein, Carbohydrate 46 g carbohydrate, Sugar 19.8 g sugar, Sodium 0.7 g salt, Fiber 5.6 g fibre
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 SQUASH FOR TWO
My husband and I love this recipe as newlyweds, and now that our children are grown, we are enjoying it again. As soon as the weather turns cool, we get hungry for this squash dish, filled with savory ground beef and topped with a sprinkling of cheese. -Barbara Rohlck Sioux Falls, South Dakota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an 11x7-in. baking pan; add 1/2 in. of hot water. , Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender., Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 607 calories, Fat 27g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 1418mg sodium, Carbohydrate 63g carbohydrate (24g sugars, Fiber 5g fiber), Protein 31g protein.
STUFFED SPAGHETTI SQUASH
We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.
Provided by nch
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g
STUFFED DELICATA SQUASH
Here's a delicious way to enjoy delicata squash - stuffed with a bread and sausage stuffing reminiscent of Thanksgiving. It's easy to eat with the skin of delicata squash being edible and just needs a side salad or green vegetable to go alongside.
Provided by Meredith
Categories Entrées
Time 1h5m
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 375°F.
- Spread the bread cubes out in a single layer on a sheet pan. Toast in the oven for 15 minutes and then transfer them to a large bowl.
- Slice the delicata squash in half, lengthwise and scoop out the seeds. Brush the cut sides of the squash with olive oil and season with salt and freshly ground black pepper. Place the squash, cut side down, on the sheet pan and roast for 25 minutes. (You can toast the crumbs and roast the squash at the same time if both will fit in your oven.)
- While the squash is roasting, make the stuffing. Remove the sausage from its casing, breaking it into chunks. Heat a large skillet over medium heat and add a little olive oil. Add the sausage and brown it, breaking it up into small crumbles. Transfer the browned sausage to the large bowl with the bread cubes using a slotted spoon.
- Melt the butter in the skillet. Add the onions and celery and sauté for 2 to 3 minutes. Add the diced mushrooms, dried thyme and sage and sauté for a 6 to 8 minutes, until the vegetables soften. Season with salt and freshly ground black pepper. Add the vegetables to the bowl with the sausage and bread cubes, along with the chicken stock and cranberries. Toss to combine all the ingredients and to allow the bread cubes to absorb all the liquid. Stir in the beaten egg and fresh parsley.
- Remove the squash from the oven and carefully turn it cut side up. Spoon the stuffing into the cavity of each squash half. Return the pan with the stuffed squash to the oven and bake for 20 to 25 minutes, until squash is fork tender and stuffing is browned on top.
- Serve immediately with vegetables or a side salad.
Nutrition Facts : Calories 450 kcal, Carbohydrate 50 g, Protein 16 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 90 mg, Sodium 658 mg, Fiber 6 g, Sugar 16 g, ServingSize 1 serving
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- Preheat oven to 400 degrees F (204 C) and set out a baking sheet with parchment paper or a silicon liner or grease a 9x13-inch (or similar size) baking dish.
- In the meantime, if you haven’t already done so, prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
- Halve the squash lengthwise (tip and stem) by inserting your knife point into the squash and rocking toward the base. Then remove your knife, flip the squash around 180 degrees and insert the point into the same spot, but rock it toward the stem, pressing down firmly but carefully to split the squash in half.
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- Preheat oven to 400°F. Cut the acorn squashes in half. Scoop out the seeds and flesh and save the seeds to make a toasted garnish (instructions to follow).
- Melt vegan butter and mix with maple syrup. Brush the mixture onto each half of the fleshy part of the squash. Season with sea salt and ground black pepper to taste.
- You'll use about half the melted butter mixture to coat the squash and you'll want to have some left for the seeds and to cook the stuffing. Bake the squash, flesh side up in a dish or on a foiled baking sheet for 40 minutes until soft and golden brown. You'll want to baste the squash with a brush half way through baking with the butter pooled in the middle.
- Toss the seeds in 2 teaspoons of the melted butter and maple syrup mixture and add a little sea salt and ground black pepper to taste. Put them on a parchment lined baking sheet and bake them in the oven alongside the squash for approximately 15 to 20 minutes until brown and toasted.
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- Carefully cut your spaghetti squash in half lengthwise. Scoop out and discard seeds (or keep them for later for another use).
- Sprinkle spaghetti squash halves (or boats) with 1/4 teaspoon each of salt and black pepper and 1 tablespoon of olive oil.
- Line a baking sheet with parchment paper and roast CUT SIDE DOWN for about 40 to 60 minutes or until a knife easily pierces the flesh when inserted through the squash. Time will vary depending on the size of the squash. Mine took about 45 minutes.
STUFFED SQUASH: 17 RECIPES THAT GO BEYOND ACORN SQUASH
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- Caramelized Onion Apple Sausage Stuffed Acorn Squash. This Paleo- and Whole30-friendly recipe includes all of our favorite fall flavors but skips out on some of the more indulgent ingredients, like butter, maple, and bread.
- Moroccan-Spiced Vegan Stuffed Squash. Budget recipes may not scream flavorful, but don’t let the descriptor fool you. This super-affordable recipe is stuffed, spiced, and sauced in all the right ways and will more than satisfy your taste buds.
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- Chicken Parmesan Zucchini Bites. We love fall—if you couldn’t tell—but stuffed squash doesn’t only work with fall flavors. This recipe skips the oh-so popular butternut and acorn squash and opts for the humble zucchini.
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- Stuffed Acorn Squash with Cornbread. With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey.
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