Spinach Stuffed Yellow Squash Recipes

GROUND BEEF STUFFED SQUASH

Steps:

• Preheat the oven to 400ºF/200ºC.
• Cut the butternut squash into halves and remove its seeds with a spoon.
• Line a baking tray with parchment paper and lay the butternut squash halves on it. Roast for 30 minutes.
• Meanwhile, heat the olive oil in a skillet. Add the ground beef and cook it until brown, stirring often.
• Add the onion, garlic, and mushrooms. Cook until the onion softens.
• Add the tomato, bell pepper, dried thyme, oregano, cayenne pepper, salt, and pepper. Stir and cook further for about 15 minutes, on low-medium heat.
• Remove the roasted butternut squash from the oven and scoop out some more of its flesh, to make room for the stuffing.
• Stuff the butternut squash halves with the beef mixture and top with grated parmesan.
• Return to the oven and cook for 10 more minutes.

GRANDMA'S STUFFED YELLOW SQUASH

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.

SPINACH STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400°F (200°C).
• Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.
• Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).
• Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.
• In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.
• Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.
• Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
• Serve immediately while hot with toasted pine nuts and fresh thyme on top!

SPINACH STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees.Rinse and dry the zucchini. Cut the zucchini long ways in half. Brush the outer layer of the zucchini with olive oil. Sprinkle with salt and pepper. Line a baking sheet with parchment paper, and lightly grease the paper. Place the zucchini cut-side down on a baking sheet.Bake for 15 minutes or until the zucchini is tender.
• After the zucchini shells have baked, using a spoon, scoop out the zucchini pulp keeping the shells intact, and set aside the pulp in a separate bowl.
• Reduce the oven heat to 350 degrees. In a large skillet, melt the butter over medium heat.Add the diced onion and cook for about 5 minutes. Add to the skillet the stuffing mix, spinach, sour cream, cheddar cheese, and zucchini pulp. Add salt and pepper to taste. Mix well. Cook for 3 minutes longer.
• Spoon the mixture into the cooked zucchini shells. Place on the baking sheet again on the parchment paper, and bake for 15-20 minutes or until fully heated.Enjoy!

RICOTTA STUFFED SQUASH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
• In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
• In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells
• Bake for 20 minutes. If desired, serve with tomato sauce.

STUFFED TEX-MEX YELLOW SQUASH

Steps:

• Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
• In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
• Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.

SPINACH STUFFED SQUASH

Steps:

• Preheat oven to 400 degrees.
• Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
• Place squash, cut side down, on a rimmed baking sheet.
• Bake 15 minutes or until tender.
• Scoop out pulp, keeping shells intact; reserve pulp.
• Reduce heat to 350 degrees.
• In a large skillet, melt butter over med heat.
• Add onion; cook 5 minutes or until tender.
• Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
• Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
• Spoon mixture evenly into squash shells.
• Place on the baking sheet, bake 15 to 20 minutes or until heated through.
• Serve immediately.

SPINACH-STUFFED YELLOW SQUASH

Steps:

• Combine squash, 1/2 teaspoons salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
• Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.
• Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; sauté 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13 x 9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.
• Bake at 350 degrees for 15 minutes or until thoroughly heated.

STUFFED SUMMER SQUASH

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with foil.
• Slice each squash in half, length-wise. Drizzle the cut-side of each squash with a little avocado oil and sprinkle lightly with salt and pepper, then place each half, cut-side down, onto the baking sheet.
• Bake the squash for 15 minutes then let cool until you can handle them without burning your hands.
• Turn the oven down to 350 degrees. Once the squash can be handled, scoop out the insides, leaving about 1/2" around in each half so the remaining squash "shell" is sturdy. Roughly chop the insides and set aside. Leave the squash "shells" on the baking sheet and set aside.
• In a skillet, heat the butter over medium. Once the butter is melted and foamy, add the diced onion and sauté until translucent and soft, 3-5 minutes.
• Add the chopped squash innards and spinach to the skillet and continue to cook over medium until the spinach is cooked down and well wilted. Most of the liquid should be evaporated off the pan.
• Remove from the heat and stir in the sour cream, cheese, and half the pork rind crumbs.
• Season with salt and pepper, to taste.
• Divide the cheesy stuffing evenly between each squash half, then sprinkle the top with remaining pork rind crumbs.
• Bake at 350 degrees F for 15-20 minutes. Filling should be hot and bubbly.
• Remove from the oven and let stand 5 minutes before serving hot.
• Enjoy!