STUFFED SUMMER SQUASH BOATS
Firm yellow summer squash get a face lift with this tasty filling mixture that is sure to please.
Provided by Carol
Categories Casseroles
Time 40m
Number Of Ingredients 12
Steps:
- Cut the squash in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow it to sit flat.
- Scoop out pulp, leaving 1/4-in. shells.
- Place the shells in an un-greased 3-qt. microwave-safe dish.
- Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside to cool.
- Meanwhile, in a large skillet, cook the ground beef, onion and garlic in olive oil until tender.
- Add the ground beef and cook until the beef is no longer pink; drain.
- Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup of the cheese.
- Place a bit of the marinara on the bottom of a baking dish.
- Spoon about 1/4 cup of the beef mixture into each shell.
- Top with the remaining cheese. Bake, uncovered, at 350° for 20 minutes.
- Serve with additional marinara sauce and a side salad. Yield: 4 servings.
Nutrition Facts : Calories 317 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 500 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BAKED STUFFED YELLOW SQUASH BOATS
Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.
Provided by Douglas Poe
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2
STUFFED YELLOW SQUASH AND ZUCCHINI BOATS
Colorful yellow squash and zucchini filled with slightly sweet tomato, onion, and herbs. Healthy side dish.
Provided by Janna/Fit As A Fiddle Life
Categories Side Dish
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray baking dish with cooking spray.
- Fill a large pan with water. Scrub squash and zucchini and add to water. Bring to a low boil over medium heat. Let boil for 5-6 minutes. Squash should be firm on the outside and fork-tender on the inside.
- Remove squash and zucchini from water and let cool to touch.
- While squash is cooling peel and chop tomato, and onion. Set aside.
- When squash and zucchini is cool, slice inhalf long ways. Take knife and gently run alongside the skin of 3 yellow squash and 3 zucchini halves. Use spoon to scoop out cooked pulp. Chop into bite sized pieces Add to chopped tomatoes.
- Chop the remaining yellow squash and zucchini halves into bite sized pieces and add to tomato mixture.
- Drizzle olive oil, and vinegar over tomato mixture. Sprinkle in salt, pepper, and herbs. Use spoon to gently toss tomato mixture.
- Drain squash and zucchini halves. Using a slotted spoon, drain tomatoe mixture before adding to squash and zucchini halves.
- Add shredded Parmesan cheese to zucchini.
- Place baking dish on bottom rack of oven and cook for 30 minutes.
Nutrition Facts : Calories 85 kcal, Carbohydrate 7 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 240 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
GRANDMA'S STUFFED YELLOW SQUASH
"My grandma, who raised me, was an awesome cook. This is a recipe she fixed every summer when our garden overflowed with yellow squash. My family still enjoys it," writes Janie McGraw of Sallisaw, Oklahoma.
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
ROASTED SUMMER SQUASH BOATS
Something a little different for your squash, inspired by twice-baked potatoes. This will work better with a straight, long squash
Provided by Kitty Z
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice squash in half lengthwise. With a sharp spoon, scoop out the soft inside portion of the squash to form a canoe shape. Chop the squash innards roughly and set aside.
- Heat oil in a frying pan. Add onions and garlic, saute for one minute.
- Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated.
- Mix in cheese and tomato paste, cook 2-3 more minutes.
- Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top.
- Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats).
Nutrition Facts : Calories 92.8, Fat 4.8, SaturatedFat 1.7, Cholesterol 7.9, Sodium 196.8, Carbohydrate 9.7, Fiber 2.6, Sugar 4.9, Protein 4.8
YELLOW OR ZUCCHINI SQUASH BOATS OR STUFF THAT ZUKE
Another great recipe for the garden conquering Squash or Zuke. Even my doggie likes this one!! (she tries to steal her very own squash boat) Makes a great appy or side dish. Not a recipe for someone who has to use exact measurements because there may be some adjustments due to the water content of the squash.
Provided by Malriah
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Cut squash in half lengthwise.
- Drop halves in boiling water and boil for 7 minutes.
- Remove from water.
- Allow to rest until cool enough to handle.
- With a spoon, scrape the middle of the squash out, leaving a shell about 1/4 inch thick.
- Set aside the shells.
- Finely chop scooped out middles.
- Heat a skillet and spray with cooking spray.
- Saute chopped squash, onion, basil and garlic until onion is soft.
- Season with salt and pepper.
- Whisk milk and flour together.
- Slowly add small amounts of milk to the veggies while stirring.
- Bring mixture just to a boil.
- Add cheese and 1/2 cup bread crumbs, stirring the whole time.
- Mixture should be semi thick, almost crumbly.
- If it is too thick or too thin, add milk or bread crumbs accordingly.
- Re-season if needed.
- Stuff the shells with this mixture, sprinkle with remaining bread crumbs and dot with butter.
- Bake in oven for 10-20 minutes or until bread crumbs are golden brown.
Nutrition Facts : Calories 307, Fat 16.9, SaturatedFat 10, Cholesterol 46.7, Sodium 459, Carbohydrate 27.7, Fiber 2.5, Sugar 4.3, Protein 12.4
HAM-STUFFED SQUASH BOATS
In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.-Fran Shaffer, Coatesville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. , In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. , Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.
Nutrition Facts : Calories 318 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.
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