Time 1h Yield 12 serving(s) Number Of Ingredients 10 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.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 11 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.
Time 1h25m Yield 6 Number Of Ingredients 10 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.
Time 50m Yield 2 servings. Number Of Ingredients 6 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.
More about “spinach stuffed yellow squash recipes”
Time 1h Number Of Ingredients 11 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.
