Squash Balls Recipes

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SQUASH BALLS



Squash Balls image

I made these in 1970 for my mother, she used to eat squash balls at Morrson's Cafe in Terrill,Texas and had told me a number of times how much she would love to have them again. So I tried many times before I got it right, and so glad I did, because I lost my mother to cancer in 1979. I think of her every time I make these.

Provided by Linda Woodham

Categories     Vegetable Appetizers

Time 35m

Number Of Ingredients 9

6 c fresh bread crumbs ( divided )
2 c squash chopped
1/2 c finely chopped onion
2 eggs
1 1/2 tsp tony's seasoning
1 Tbsp mayo
1/2 tsp salt
1/4 tsp garlic ( salt or powder )
oil for frying

Steps:

  • 1. In medium bowl mix 4 cups bread crumbs and next 7 ingredients. Let set about 5 min. To let your squash weep that is your moisture
  • 2. Make into balls ( about the size of golf balls )
  • 3. Roll balls in the extra 2 cups bread crumbs
  • 4. You need enough oil for balls float. Heat oil to 350 degrees.
  • 5. Do not crowd balls, I do 4 or 5 at a time for 4 to 4 1/2 min.
  • 6. Do not mix the ingredients ahead of time because your squash will weep an your mix will be to wet.

EIGHT-BALL SQUASH CASSEROLE



Eight-Ball Squash Casserole image

Good for any kind of summer squashes/zucchini, like eight-ball zucchini!

Provided by Melanie Keyes

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 6

Number Of Ingredients 11

8 eight-ball squash, cut into chunks
1 yellow squash, cut into chunks
½ dark red bell pepper, cut into strips
1 Roma tomato, sliced
2 tablespoons unsalted butter, cut into thin slices
1 teaspoon dried basil
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon cayenne pepper
2 tablespoons capers
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Layer chunks of eight-ball squash and yellow squash in an 8x8-inch pan. Add layers of red bell pepper and Roma tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne. Toss on capers and sprinkle on Parmesan cheese.
  • Bake in the preheated oven until tender and bubbly, about 40 minutes.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 11.8 g, Cholesterol 13.1 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 3.1 g, Sodium 466.4 mg, Sugar 5.3 g

SUMMER SQUASH PUFFS



Summer Squash Puffs image

A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both.

Provided by JEANJELLYBEAN

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 24

Number Of Ingredients 8

1 quart oil for frying
4 summer squash, cut into chunks
1 medium onion, grated
2 eggs, beaten
⅔ cup all-purpose flour
⅔ cup dry corn muffin mix
2 teaspoons baking powder
¾ teaspoon salt

Steps:

  • Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  • Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  • In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  • Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 7.4 g, Cholesterol 15.6 mg, Fat 4.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 169.4 mg, Sugar 1 g

SPAGHETTI SQUASH WITH TURKEY MEATBALLS



Spaghetti Squash with Turkey Meatballs image

This meal has all the fun and flavor of traditional spaghetti and meatballs, but without the carbs and high calories.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h

Number Of Ingredients 12

1 spaghetti squash (about 3 pounds), halved lengthwise
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh oregano
1/2 ounce grated Parmesan cheese (3 tablespoons)
1 tablespoon dried breadcrumbs
8 ounces lean ground turkey
8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
1 cup homemade or store-bought low-sodium chicken stock
4 ounces baby spinach (about 5 cups), washed well

Steps:

  • Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
  • Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
  • Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
  • Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
  • Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

Nutrition Facts : Calories 277 g, Cholesterol 26 g, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, Sodium 505 g

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