Bulgur Stuffed Yellow Summer Squash Recipes

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BAKED STUFFED YELLOW SQUASH BOATS



Baked Stuffed Yellow Squash Boats image

Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.

Provided by Douglas Poe

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 yellow squash
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon dried Italian seasoning (basil, oregano) or 3 tablespoons fresh herbs (basil, oregano)
kosher salt & fresh ground pepper, to taste
olive oil
2 cups japanese style panko breadcrumbs
1/2 cup parmesan cheese, grated
1 egg

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).

Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2

BULGUR-STUFFED SUMMER VEGETABLES



Bulgur-Stuffed Summer Vegetables image

Provided by Melissa d'Arabian : Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

1 cup bulgur wheat
1 1/4 cups chicken broth
2 bell peppers (1 red, 1 yellow)
2 zucchini and/or yellow summer squash
2 tomatoes
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1/4 pound crimini mushrooms, chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh tarragon
1/4 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.
  • Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.
  • In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.
  • Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.

Nutrition Facts : Calories 276 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 510 milligrams, Carbohydrate 39 grams, Fiber 10 grams, Protein 11 grams

GRANDMA'S STUFFED YELLOW SQUASH



Grandma's Stuffed Yellow Squash image

"My grandma, who raised me, was an awesome cook. This is a recipe she fixed every summer when our garden overflowed with yellow squash. My family still enjoys it," writes Janie McGraw of Sallisaw, Oklahoma.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 6

1 medium yellow summer squash
1/4 cup egg substitute
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 slices bread, toasted and diced

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.

Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

BULGUR-STUFFED YELLOW SUMMER SQUASH



Bulgur-Stuffed Yellow Summer Squash image

An attractive dish for entertaining, this recipe has a Middle-Eastern flavor. If you are really in a hurry, try the alternate cooking method.

Yield serves 8, 1 piece per serving

Number Of Ingredients 13

4 medium yellow summer squash (1 1/4 to 1 1/2 pounds)
2 tablespoons water
1/2 cup whole fresh mushrooms, stems discarded
1 teaspoon olive oil
1/4 cup chopped onion
1/2 cup fat-free, low-sodium chicken broth
1/2 cup frozen peas
1/4 cup uncooked bulgur
1/4 cup bottled roasted red bell peppers, drained and chopped (optional)
1/2 teaspoon dried dillweed, crumbled
1/8 teaspoon pepper
1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
1 tablespoon plus 1 teaspoon pine nuts

Steps:

  • Preheat the oven to 350°F.
  • Cut the squash in half lengthwise. Using a spoon or melon baller, scoop out the pulp, leaving 8 shells (reserve the pulp).
  • Put the squash with the cut side down in a 13 x 9 x 2-inch nonstick baking pan. Pour the water into the pan.
  • Bake for 8 to 10 minutes, or until the squash is tender. Drain the liquid. Turn the squash over. Leave the oven on.
  • Meanwhile, in a food processor or blender, process the reserved squash pulp and mushrooms for 10 to 15 seconds, or until coarsely chopped.
  • In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the squash mixture and onion for about 3 minutes, or until the onion is soft, stirring occasionally.
  • Stir in the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper. Bring to a simmer. Reduce the heat to medium low. Cook, covered, for 10 minutes, or until the bulgur is tender. Spoon into the squash shells. Sprinkle with the Parmesan and pine nuts.
  • Bake for 6 to 8 minutes, or until warmed through.
  • To skip the baking and processing steps, thinly slice the squash and mushrooms, then cook with the onion as directed above. Simmer with the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper, also as directed in the recipe. Serve sprinkled with the Parmesan and pine nuts.
  • (Per Serving)
  • Calories: 53
  • Total Fat: 1.5g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.5g
  • Cholesterol: 1mg
  • Sodium: 34mg
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugars: 3g
  • Protein: 3g
  • Dietary Exchanges
  • 1/2 Starch
  • 1/2 Fat

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