Stuffed Squash With Bacon Dates And Sage Recipes

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STUFFED SQUASH WITH BACON, DATES AND SAGE



Stuffed Squash with Bacon, Dates and Sage image

Have some fun with your holiday menu and try this whimsical side from Eva Kosmas Flores of Adventures In Cooking.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h40m

Yield 8

Number Of Ingredients 16

8 acorn squash
2 tablespoons extra virgin olive oil
1 pound bacon
1 medium sweet onion, diced
2 cloves garlic, minced
1 ½ cups medium-grain white rice
3 cups chicken stock
1 cup chopped pitted dates
¾ teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon allspice
¼ teaspoon nutmeg
¼ cup minced fresh sage leaves
1 cup water
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 425 degrees F. Line a large casserole pan with Reynolds Wrap® Aluminum Foil. Set aside.
  • Cut squashes in half. Use a spoon to scrape the seed pulp out of the squashes. If necessary, cut 1/4 inch off the bottom of the squash halves to help them stand upright without falling over. Place the squash cut side up on the foil and set aside.
  • Heat the olive oil in a large frying pan over medium heat. Add the bacon and saute until just cooked through on both sides, working in batches if necessary. Remove from the pan, allow to cool slightly and then dice.
  • Saute the onion and garlic in the rendered fat until softened and transparent, about 8 minutes. Add the rice, chicken stock, dates, cinnamon, salt, pepper, allspice, nutmeg and diced bacon. Stir to combine. Allow the mixture to simmer for 10 minutes, uncovered, stirring every few minutes.
  • Add the sage and remove from heat. Gently spoon the stuffing into the squash. Spoon any leftover stuffing around the squash in the pan, then pour the water into the pan. Place the pan in the oven and roast until the squash flesh is tender and the rice is cooked through, about 45 minutes to 1 hour. Cool for 15 minutes before serving.

Nutrition Facts : Calories 540.3 calories, Carbohydrate 100.8 g, Cholesterol 20.8 mg, Fat 12.3 g, Fiber 10.5 g, Protein 14.4 g, SaturatedFat 3.3 g, Sodium 825 mg, Sugar 26.1 g

MUSHROOM & BACON SPAGHETTI SQUASH BOWL



Mushroom & Bacon Spaghetti Squash Bowl image

This spaghetti squash bowl has a light cream sauce, along with fresh sage and crispy bacon. I love spaghetti squash but get tired of having it with a tomato-based red sauce. This recipe will make you and your family excited about spaghetti squash again! - Emily Montgomery, Madison, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 medium spaghetti squash (about 4 pounds)
12 ounces bacon strips, cut into 3/4-inch pieces
1/2 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry white wine or chicken broth
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
2 tablespoons chopped fresh sage
1/4 cup shredded Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat; stir in sage. , When squash is cool enough to handle, use a fork to separate strands. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage.

Nutrition Facts : Calories 494 calories, Fat 25g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1085mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 8g fiber), Protein 23g protein.

STUFFED SQUASH WITH BACON, DATES AND SAGE



Stuffed Squash with Bacon, Dates and Sage image

Have some fun with your holiday menu and try this whimsical side from Eva Kosmas Flores of Adventures In Cooking.

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 1h40m

Yield 8

Number Of Ingredients 16

8 acorn squash
2 tablespoons extra virgin olive oil
1 pound bacon
1 medium sweet onion, diced
2 cloves garlic, minced
1 ½ cups medium-grain white rice
3 cups chicken stock
1 cup chopped pitted dates
¾ teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon allspice
¼ teaspoon nutmeg
¼ cup minced fresh sage leaves
1 cup water
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 425 degrees F. Line a large casserole pan with Reynolds Wrap® Aluminum Foil. Set aside.
  • Cut squashes in half. Use a spoon to scrape the seed pulp out of the squashes. If necessary, cut 1/4 inch off the bottom of the squash halves to help them stand upright without falling over. Place the squash cut side up on the foil and set aside.
  • Heat the olive oil in a large frying pan over medium heat. Add the bacon and saute until just cooked through on both sides, working in batches if necessary. Remove from the pan, allow to cool slightly and then dice.
  • Saute the onion and garlic in the rendered fat until softened and transparent, about 8 minutes. Add the rice, chicken stock, dates, cinnamon, salt, pepper, allspice, nutmeg and diced bacon. Stir to combine. Allow the mixture to simmer for 10 minutes, uncovered, stirring every few minutes.
  • Add the sage and remove from heat. Gently spoon the stuffing into the squash. Spoon any leftover stuffing around the squash in the pan, then pour the water into the pan. Place the pan in the oven and roast until the squash flesh is tender and the rice is cooked through, about 45 minutes to 1 hour. Cool for 15 minutes before serving.

Nutrition Facts : Calories 540.3 calories, Carbohydrate 100.8 g, Cholesterol 20.8 mg, Fat 12.3 g, Fiber 10.5 g, Protein 14.4 g, SaturatedFat 3.3 g, Sodium 825 mg, Sugar 26.1 g

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