Stuffed Acorn Squash Recipe

Stuffed Acorn Squash

Making stuffed acorn squash is simple. Acorn squash lends itself to becoming a self-made bowl just right for stuffing and becoming the main course in a hearty dinner. The hardest part is making sure the squash is fully cooked. The following recipe has you bake the squash before stuffing. If you want, you can microwave instead of baking. It will take about 15 minutes or so on high to soften up the squash meat.

Ingredients

1 Acorn Squash
salt and freshly ground black pepper to taste
cooking spray
1/4 pound lean ground beef
1/4 pound ground pork sausage
vegetable oil
1 small onion, chopped
1 clove garlic, minced
2 ounces Cheddar cheese, shredded

Directions

Preheat oven to 375 degrees Fahrenheit.

Cut the acorn squash lengthwise and pull out the seeds and “guts”. Salt and pepper the squash meat and lightly spray with cooking oil. Place in a baking dish flesh side down, make sure it is flesh side down, and bake in the oven for about 40 minutes or until flesh is fork-tender.

While the squash is baking, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. When cooked, drain the fat and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Be careful not to burn the garlic. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.

Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste.

If you are a vegetarian, you can stuff with hearty vegetables and top with panko breadcrumbs. You can take this basic recipe and make it your own with whatever ingredients and herbs you like.

Look at other squash recipes

Pesto and Grilled Yellow Squash

Pesto and Grilled Yellow Squash

Ingredients:

1/2 cup fresh basil – chopped
1 garlic clove – minced
1/4 cup toasted pine nuts
2 teaspoons of lemon juice
1 tablespoon olive oil
2 medium yellow squash sliced 1/4 inch thick
1 tablespoon parmesan cheese
canola oil

Equipment:

Grill
Mixing bowl

Directions:

Pesto – In the mixing bowl mix the basil, pine nuts, olive oil, parmesan cheese, garlic and lemon juice. After mixing add salt to taste.

Cooking – Lightly coat the yellow squash in canola oil and salt and pepper each side. Place on grill and cook under slightly crisp (grill marks) on both sides. When done take off and put a spoon full of pesto on each slice.

This is a great side dish for both pasta and meat.

Look at other squash recipes http://traderscreek.com/recipes/recipe-index/

Yellow Squash Casserole

Yellow Squash Casserole

Yellow Squash Casserole not much to this recipe, just combine ingredients and bake

Ingredients:

3 cups sliced cooked yellow summer squash
2 cups shredded mild cheddar cheese
4 ounces chopped mild green chiles
1 cup saltine crackers, crushed
1 cup milk

Directions:

Combine all ingredients in baking dish. Bake in 1 1/2 to 2-quart casserole in oven at 350° for 1 hour

Look at other squash recipes http://traderscreek.com/recipes/recipe-index/

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash – Vegetarian Style

Stuffed Yellow Squash makes a great main course or a side dish with any meat (please not fish)

Ingredients:

3 medium yellow squash
4 ounces salted butter
1/2 cup leeks – chopped
1/2 cup onions – chopped
1 bell pepper – chopped
1 tablespoon parsley – chopped
1 teaspoon minced garlic
3/4 cup grated Parmesan cheese
1 1/2 cups plain bread crumbs
Salt and pepper to taste
1/4 cup water

Directions:

Take squash and cut lengthwise. Remove seeds and discard, take squash flesh out of the skin by using a teaspoon. Chop yellow squash into small pieces. Combine chopped squash set aside. Add butter to saucepan on medium heat and add leeks. Cook until tender. Add minced garlic and chopped squash. Cook until yellow squash is tender. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper to taste.

Stuff each hollowed squash with vegetable mixture. Place stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes.

Look at other squash recipes http://traderscreek.com/recipes/recipe-index/

Spinach Stuffed Yellow Squash

Spinach Stuffed Yellow Squash

Ingredients:

4 medium yellow squash, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup Panko breadcrumbs
10 ounces steamed spinach – chopped
1/2 cup sour cream
1 cup shredded sharp cheddar cheese

Directions:

Preheat oven to 400 degrees F. Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out squash meat, keeping shells intact; reserve squash meat. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook until translucent. To the skillet, add breadcrumbs, spinach, sour cream, Cheddar and squash meat. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

Look at other squash recipes http://traderscreek.com/recipes/recipe-index/

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