Seaside Stuffed Summer Squash Recipes
CHEESY STUFFED SUMMER SQUASH
My grandmother gave me this recipe years ago and it's been a favorite of mine ever since. Hope you will enjoy it!
Provided by Dreamgoddess
Categories Vegetable
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the squash 10 minutes until softened.
- When cooled enough to handle, remove the stems and cut in half lengthwise.
- Remove the pulp.
- Cook the bacon until crisp.
- Saute the onion in 2T bacon drippings.
- Add crumbled bacon, breadcrumbs and squash pulp.
- Fill the squash shells.
- Top each shell with cheese.
- Broil until melted.
- Sprinkle with paprika.
Nutrition Facts : Calories 336.4, Fat 24.3, SaturatedFat 9.9, Cholesterol 45.5, Sodium 534.8, Carbohydrate 17.4, Fiber 2.9, Sugar 5.5, Protein 13.3
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
SEASIDE STUFFED SUMMER SQUASH
This is a great and delicious way to use summer squash. Makes a nice presentation, especially if you top it with a small amount of chopped green onions (green part only), or a little sprinkling of sweet paprika. It is also a prep-ahead dish, if you wish, which makes it so convenient. It is so good -- hope you like it as much as our family does.
Provided by TasteTester
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook squash in boiling water 10-12 minutes. Let cool a little and then slice lengthwise. Scoop out pulp.
- Add remaining ingredients to pulp and mix well. Fill squash with mixture, and then place each squash half in a baking dish.
- Bake 20 minutes in a 350 degree preheated oven.
- Note: May be prepared up to 3 hours ahead of time and refrigerated until ready to bake.
Nutrition Facts : Calories 125.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 24.4, Sodium 131.8, Carbohydrate 5.1, Fiber 1.3, Sugar 3.2, Protein 4.7
STUFFED SUMMER SQUASH
This stuffed squash recipe is so good and full of so much flavor! The Italian sausage and cheeses really make this dish. The spicy sausage gives it a little kick. All the flavors blend so well and baked in the tender squash it is good. This would be a great dish in the summer when squash is plentiful. Hearty enough to be a main...
Provided by Linda Wasko
Categories Other Side Dishes
Time 50m
Number Of Ingredients 13
Steps:
- 1. THE SHELLS: Preheat oven to 375. Take a lengthwise slice from each squash & zucchini, about 1/4 inch thick, and reserve. Using a spoon or melon baller scoop out the insides and discard.
- 2. Place shells in baking dish and sprinkle insides with salt & pepper.
- 3. Chop the reserved squash/zucchini and set aside.
- 4. STUFFING: Heat oil in large skillet and saute onions and garlic until softened. Add the sausage and break up into small pieces cooking until no longer pink.
- 5. Add the chopped squash mixture, Italian seasoning, and however much salt and pepper you like. Cook about 3 - 5 minutes to get all the flavors together.
- 6. Remove from heat and let cool slightly.
- 7. Into the sausage mixture stir in the cheeses and bread crumbs. Whisk the egg and add to mixture.
- 8. Fill the shells with stuffing. Cover with foil and bake in 375 degree oven for 20 minutes.
- 9. Carefully remove foil and bake for another 10 minutes.
- 10. Cool slightly but don't wait too long to dig in. These are so yummy.
More about "seaside stuffed summer squash recipes"
LOW CARB GRILLED STUFFED SUMMER SQUASH - HEALTHY SEASONAL ...
From healthyseasonalrecipes.com
Estimated Reading Time 5 mins
- Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side.
- While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro.
- While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash.
- The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.
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Estimated Reading Time 6 mins
- Baked Zucchini and Tomatoes With Cheese. Fresh tomatoes and zucchini are sliced and topped with cheese before being baked until tender and melty. It's a summertime casserole that's especially good served with crusty bread or over pasta.
- Grilled Zucchini and Summer Squash. A super simple side dish, grilled squash is peak summertime eats. Use any kind of zucchini or yellow squash as long as it is easy to cut into strips.
- Spiralized Summer Squash With Garlic and Basil. Pull out your spiralizer for this light and tasty dish. Cut into thin strips, summer squash plays the part of pasta pretty convincingly.
- Baked Panko and Parmesan Zucchini Fries. Coated in a mixture of crispy panko breadcrumbs and parmesan cheese, these zucchini "fries" get nice and crispy in the oven.
- Yellow Summer Squash Soufflé. Yellow squash and onions are mixed with eggs, milk, butter, and cheese and baked for a decadent side dish. A topping of breadcrumbs crisps up nicely in the oven.
- Classic Zucchini Bread. It's easy to turn zucchini into a tender, sweet quick bread. Shred fresh zucchini with a grater or food processor and squeeze out the excess liquid.
- Oven-Roasted Patty Pan Squash With Shallots and Herbs. Patty pan squash are a lesser-known summer squash variety that look like miniature UFOs. They come in yellow, green, and white, and are tender and sweet.
- Zucchini Patties With Quinoa. Zucchini patties with quinoa have a similar texture to potato pancakes, but with ingredients like fresh squash and quinoa.
- Ratatouille. Ratatouille is a classic French stew made of summer produce. It's delicious in its simplicity, and comes together quickly. Swap out the chicken broth for veggie to make the dish vegetarian, and use zucchini, yellow squash, or a mix of the two.
- Buffalo Chicken Stuffed Zucchini Boats. Low-carb and flavorful, zucchini boats are a nice party food. Stuffed with ground chicken, cheese, and wing sauce, these are sure to be a hit with the whole family.
STUFFED SUMMER SQUASH RECIPE | MYRECIPES
From myrecipes.com
4/5 (7)Servings 4
- Fill a bowl with ice water. Bring a pot of salted water to a boil. Cut squash and zucchini in half lengthwise; place in boiling water. Bring back to a boil; cook until slightly softened, 5 minutes. Transfer squash to ice water. Cool for 2 minutes. Remove; pat dry.
- Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Arrange snugly in a large, lightly oiled ovenproof baking dish.
- Warm 1 Tbsp. oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until softened, about 3 minutes. Add turkey and cook, stirring to break up until crumbly, 2 to 3 minutes. Stir in tomatoes, broth and thyme. Increase heat to high and cook, stirring often, until turkey is thoroughly cooked and some of liquid has evaporated, 5 to 7 minutes. Season with salt and pepper.
- Preheat oven to 425°F. Place equal amounts of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture over squash and drizzle with 2 Tbsp. olive oil. Bake until golden brown on top, about 20 minutes.
STUFFED SUMMER SQUASH RECIPE | MYRECIPES
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- Melt butter in a skillet over medium-high heat. Add celery and onion; sauté 5 to 6 minutes or until tender.
- Combine cornbread, croutons, and crackers in a large bowl; stir in onion mixture, broth, next 3 ingredients, and 1/4 teaspoon salt.
- Sprinkle squash halves with remaining 1 teaspoon salt; place in a 13- x 9-inch baking dish. Spoon 1/4 cup stuffing in each squash half.
ITALIAN SAUSAGE STUFFED SUMMER SQUASH ...
From melissassouthernstylekitchen.com
Estimated Reading Time 4 mins
- Place squash halves skin side down in a large skillet. Add water until 1/2 inch up sides. Simmer for about 7-8 minutes. Remove from the water set aside to cool.
- In a small skillet, saute the diced onion in a light drizzle of olive oil over medium high heat until translucent. Season with salt and black pepper to taste.
- Add the Italian sausage cooking until brown. Add, garlic and spinach. Sauté just until the spinach begins to wilt then remove from the heat.
CHEESY STUFFED SUMMER SQUASH - MOTHER WOULD KNOW
From motherwouldknow.com
Estimated Reading Time 6 mins
- Preheat the oven to 350 degrees F/ 180 C. If using a separate casserole from the pan you will use to cook the vegetables, oil or butter the casserole, which should be big enough to fit the four squash halves when filled.
- Boil a few inches of salted water in low, wide pot that fits the squash. Blanch the squash for about 5 minutes, turning them if necessary, so that all sides get in the water for at least part of the time. Take them out of the water, carefully run them under cold water, dry them. Once they are cool, halve the squash lengthwise and scoop out their insides.
ITALIAN SAUSAGE STUFFED SUMMER SQUASH - RECIPES - FAXO
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- Simmer covered skin side down, in 1/2 inch of water for around 7-8 minutes, or use a food steamer instead. Remove from the water and set aside to cool.
- In a small skillet, saute the diced onion in a light drizzle of olive oil over medium high heat until translucent. Season with salt and pepper to taste. Add the Italian sausage and cook until brown. Add the minced garlic and spinach leaves. Sauté just until the spinach begins to wilt then remove from the heat.
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