Best Comprehensively Stuffed Squash Recipes

Comprehensively Stuffed Squash -- a Moosewood Recipe image

Provided by Katzen

Time 1h24m

Yield 4-8 serving(s)

Number Of Ingredients 20

2 acorn squash or 2 butternut squash
1/2 cup onion, chopped
1 garlic clove, crushed
1 stalk celery, chopped
3 -4 tablespoons butter
1/2 teaspoon sage, rubbed
1/2 teaspoon thyme
1 cup whole wheat bread, crumbed
1/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/2 lemon, juice from
1/4 cup raisins (optional)
1 cup cheddar cheese, grated
salt, to taste
pepper, to taste
1/4 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
1 cup cottage cheese
1 egg
1/2 cup parmesan cheese
1/2 cup apple, chopped

Steps:

For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.
Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.).
Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.
Bake, covered, 25 minutes.

COMPREHENSIVELY STUFFED SQUASH RECIPE image

Yield 4 servings

Number Of Ingredients 13

2 decent-size acorn or butternut squash
1/2 cup chopped onion
1 large clove garlic, crushed
1/2 tsp. rubbed sage
1/2 tsp.thyme
3-4 Tbs. butter
1 cup coarsely crumbled whole wheat bread
1/4 cup chopped walnuts
1/4 cup sunflower seeds
1 stalk celery, chopped
juice from 1/2 lemon
1/4 cup raisins(optional)
1/2 cup grated Cheddar cheese

Steps:

Split the acorn or butternut squash lengthwise down the middle. Remove the seeds and bake face-down on an oiled tray for 30 minutes at 350*F. or, until tender enough to eat. Prepare filling: Saute onions , garlic, celery, nuts and seeds (lightly salted) in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.) Add remaining ingredients, except cheese. Cook, stirring over low heat 5-8 minutes- until everything is acquainted. Remove from the heat and mix in the cheese. Pack stuffing into squash cavities. Bake, covered, at 350*F. 25 minutes.

Comprehensively Stuffed Squash -- a Moosewood Recipe By Katzen on December 22, 2010 Recipe image

Provided by á-1672

Number Of Ingredients 21

2 acorn squash or 2 butternut squash
1/2 cup onion, chopped
1 garlic clove, crushed
1 stalk celery, chopped
3 -4 tablespoons butter
1/2 teaspoon sage, rubbed
1/2 teaspoon thyme
1 cup whole wheat bread, crumbed
1/4 cup walnuts, chopped
1/4 cup sunflower seed
1/2 lemon, juice from
1/4 cup raisins (optional)
1 cup cheddar cheese, grated
salt, to taste
pepper, to taste
Optional Ingredients (Mom added these)
1/4 cup pumpkin seeds (Mom used these instead of the sunflower, but I think both would be lovey!)
1 cup cottage cheese
1 egg
1/2 cup parmesan cheese
1/2 cup apple, chopped

Steps:

1For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat.2Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.)3Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities.4Bake, covered, 25 minutes.