Spicy Summer Squash Recipes

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SPICY SUMMER SQUASH WITH HERBS



Spicy Summer Squash with Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons extra-virgin olive oil
3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds)
1 small jalapeno, minced (with some seeds)
1 medium onion, diced
1 1/2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 teaspoons finely chopped fresh sage or rosemary
1 large clove garlic, minced
1/4 cup minced fresh chives

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
  • Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams

SPICY SUMMER SQUASH SOUP



Spicy Summer Squash Soup image

Good hot or cold. Adjust the amount of crab boil according to how spicy you want your soup. Great way to use up some of that garden bounty & can be frozen!

Provided by Bethanna

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 cups water
1 beef bouillon cubes or 1 chicken bouillon cube
1/2-1 teaspoon liquid crab boil
6 medium yellow squash
1 yellow onion
1 cup heavy cream or 1 cup half-and-half
salt & pepper
cayenne pepper (optional)

Steps:

  • Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
  • Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
  • Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
  • When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
  • Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
  • If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
  • If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!

SPICY SUMMER SQUASH AND PASTA



Spicy Summer Squash and Pasta image

Make and share this Spicy Summer Squash and Pasta recipe from Food.com.

Provided by sage femme

Categories     Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (16 ounce) package noodles
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 spicy red pepper, minced
2 large pattypan squash or 1 medium summer squash, diced
1 medium zucchini, cut into half moons
1 (15 ounce) can pinto beans or 1 (15 ounce) can beans, of your preference
1 (15 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried marjoram
2 tablespoons fresh basil, minced
2 tablespoons fresh cilantro, minced
parmesan cheese or romano cheese, grated

Steps:

  • Cook noodles according to package directions.
  • Saute onion in olive oil with hot pepper and garlic for 5 minutes.
  • Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
  • Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
  • Serve squash sauce over noodles and top with fresh herbs and cheese.

Nutrition Facts : Calories 707.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 95.8, Sodium 260.1, Carbohydrate 122.8, Fiber 16.5, Sugar 9.7, Protein 27.8

SPICY SUMMER SQUASH



spicy summer squash image

Renal and diabetic safe. 38 calories per 1/2 cup. Low everything.

Provided by William Algeri

Categories     Vegetables

Time 45m

Number Of Ingredients 9

21/2 c summer squash
1/2 c chopped leeks
1/4 c chopped onion
1/8 tsp salt
1 clove garlic, minced
1 tsp oil
1 tsp mrs. dash extra spicy seasoning. if you don't like it hot, substitute mrs. dash original blend.
1 Tbsp lemon juice
2 Tbsp reduced fat sour cream

Steps:

  • 1. Boil water in a 2-quart saucepan. Cut squash into thick slices and add to boiling water. Parboil for 5 minutes. Drain and rinse under cold water. Set aside.
  • 2. In a nonstick frying pan, saute leeks, onion, and garlic in oil.
  • 3. Add squash, mrs. Dash herb seasoning and salt. Cook over medium heat for 5 minutes. Stir several times to prevent sticking.
  • 4. Remove from heat. Add lemon juice and stir. Serve topped with one teaspoon of sour cream.

SPICY SOUTHWEST SQUASH CASSEROLE



Spicy Southwest Squash Casserole image

Vegan-friendly treat with a kick! Or delicious covered with cheese.

Provided by Meghan Foster

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 6

Number Of Ingredients 16

2 teaspoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
¼ cup sliced fresh mushrooms
1 teaspoon minced garlic
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can black beans, drained and rinsed
1 cup salsa
2 tablespoons chili powder
1 teaspoon ground cumin
1 pinch cayenne pepper
salt and ground black pepper to taste
1 cup fresh spinach leaves, or to taste
4 yellow squash, cubed
1 (4 ounce) packet saltine crackers, crushed
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes.
  • Mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes. Add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes.
  • Spread squash into an 8x8-inch casserole dish; top with tomato mixture. Sprinkle crackers over tomato mixture.
  • Bake in the preheated oven until crackers are browned, 35 to 40 minutes. Sprinkle casserole with Cheddar cheese.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 43.3 g, Cholesterol 19.8 mg, Fat 11.7 g, Fiber 11.1 g, Protein 14.4 g, SaturatedFat 4.8 g, Sodium 1114.1 mg, Sugar 3.7 g

SPICY SQUASH CASSEROLE



Spicy Squash Casserole image

This spicy cheese and ground beef casserole can be used as a side dish or a main course! Any type of squash or ground meat may be used. For winter squash, you may want to pre-cook in the microwave before frying in butter to speed the process.

Provided by MRS.CAJUN COOK

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 8

Number Of Ingredients 10

2 tablespoons butter
3 yellow squash, sliced
1 pound lean ground beef
1 onion, chopped
3 jalapeno peppers, seeded and diced
2 eggs, beaten
½ cup mayonnaise
1 cup shredded Cheddar cheese
salt and pepper to taste
1 cup crushed buttery round crackers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Saute squash in butter until tender, about 10 minutes. Set aside.
  • In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease. In a large bowl, mix together the squash, eggs, and mayonnaise. Stir in the ground beef mixture and Cheddar cheese. Season with salt and pepper. Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top.
  • Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 21.9 g, Cholesterol 111 mg, Fat 36.4 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 12 g, Sodium 508.4 mg, Sugar 2.8 g

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