Stuffed Summer Squash Recipes

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.

BAKED STUFFED YELLOW SQUASH BOATS

Steps:

• Pre-heat oven to 400 degrees.
• Cut yellow squash in half lengthwise.
• With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
• In a pan sauté onion and garlic over medium heat with a dash of olive oil.
• Add the squash that was removed from the boats and season with kosher salt and pepper.
• Cook until almost soft (around 7 minutes).
• When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
• Scoop stuffing mixture into boats and fill evenly.
• Sprinkle the top of the stuffed boats with extra parmesan cheese.
• Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

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.

STUFFED SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
• In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
• Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

CHEESY STUFFED SUMMER SQUASH

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.

CHEF JOHN'S STUFFED SUMMER SQUASH

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.

STUFFED SUMMER SQUASH

Steps:

• Wash and cut off ends of squash. Split down the middle lengthwise. Core out centers with a small scoop or spoon and set aside. Place split squash in a buttered casserole dish (or sprayed with nonstick spray). Mash up pulp from squash with a fork or chopper.
• Melt 2 tbs. butter in a skillet; saute the squash pulp, garlic, onion, green pepper, basil, 1/4 cup of the green onions, salt and pepper until tender; add more butter or olive oil if needed. Add the corn. Add to the mixture enough bread crumbs to thicken the mixture; add parmesan cheese.
• Drizzle some bacon drippings over split squash in baking dish. Add sauted mixture to center of each squash. Drizzle with the remaining 2 tbs. melted butter. Pour the chopped, stewed tomatoes over squash. Sprinkle the squash with the brown sugar. Add crumbled bacon and remaining green onions.
• Bake in 350 degree oven approximately 45 minutes or until squash is tender. Serves 6.

STUFFED YELLOW SUMMER SQUASH

Steps:

• Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange yellow squash halves onto a baking sheet.
• Bake yellow squash in preheated oven until tender, about 20 minutes.
• Heat olive oil in a large skillet over medium-high heat. Saute summer squash, bell peppers, cucumbers, onion, and tomatoes in hot oil until tender, about 5 minutes.
• Mound rice atop each of the squash halves. Top rice with a portion of the sauteed vegetable mixture.
• Return squash to preheated oven and bake for 30 minutes more. Sprinkle Gouda cheese over the stuffed squash halves and bake until the cheese is melted, about 5 minutes.

GARDEN-STUFFED YELLOW SQUASH

Steps:

• In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Reserve squash shells.. Preheat oven to 400 degrees. Melt butter in a skillet over medium heat, and saute bell pepper and onion in butter until soft. In a separate pan, saute squash pulp (about 1 cup) until soft. Combine squash pulp with onions, peppers, tomatoes, cheese, bread crumbs, bacon and seasoned salt.. Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper. Spoon squash mixture into each shell. Top with additional bread crumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden.

STUFFED SUMMER SQUASH

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.