Baked Not Fried Squash Recipes

BAKED, NOT FRIED SQUASH

Baked, Not Fried Squash image

Growing up we always fried our yellow squash and zucchini. My sister and I decided to try a low fat version. I fixed it for my husband and now that's the only way he wants it! It's yummy, easy and better for you this way. And you don't have to stand over it. You can spend your time fixing the rest of your meal. Hope you will...

Provided by Wonza McCann

Time 40m

Number Of Ingredients 4

Ingredients

1 medium zucchini or
1 medium yellow squash
salt and pepper, to taste
pam butter flavored spray

Steps:

1. Spray baking sheet with Butter flavored spray, Pam or store brand. Preheat oven to 400.
2. Slice squash or zucchini. Roll in flour/cornmeal mixture. ( I use about half cup each. More if needed, depending on the quantity I'm fixing.)
3. Place on baking sheet and spray top side with butter spray until well coated. Sprinkle with salt and pepper. Bake at 400 degrees until starts browning. Turn over and bake a bit longer to brown other side.

BAKED BUTTERNUT SQUASH

Baked Butternut Squash image

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

Steps:

Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

COUNTRY FRIED SQUASH

Country Fried Squash image

This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.

Provided by Maryanne

Categories Side Dish Vegetables Squash

Yield 4

Number Of Ingredients 9

Ingredients

6 pounds butternut squash - peeled, seeded and sliced
1 egg, beaten
½ cup milk
½ cup all-purpose flour
½ cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying

Steps:

Combine egg and milk together in a small bowl, mix well.
In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g

BAKED PARMESAN BREADED SQUASH

Baked Parmesan Breaded Squash image

Baked yellow squash is beautifully crispy. You don't have to turn the pieces, but do keep an eye on them. - Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups thinly sliced yellow summer squash (3 medium)
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
3/4 cup panko bread crumbs
3/4 cup grated Parmesan cheese

Steps:

Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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