Best Crispy Stuffed Summer Squash Recipes

STUFFED SUMMER SQUASH

Stuffed Summer Squash image

Make and share this Stuffed Summer Squash recipe from Food.com.

Provided by Dine Dish

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 summer squash
yellow cheese, diced fine
cream or milk
salt & pepper
breadcrumbs, fine
butter

Steps:

Depending on size of squash, allow 1/2 per person.
Parboil whole squash in salted water until tender.
Remove, slice in half lengthwise.
Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
Add a little cream or milk, salt & pepper lightly, and return to squash shell.
Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

Nutrition Facts : Calories 31.4, Fat 0.3, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 6.6, Fiber 2.2, Sugar 4.3, Protein 2.4

SUMMERY STUFFED SQUASH

Summery stuffed squash image

Ready-to-eat chickpeas and grains, marinated artichokes, sun-dried tomatoes and mozzarella are all you need to create a baked squash that's low in calories and bursting with flavour

Provided by Chelsie Collins

Categories Dinner, Main course, Supper

Time 35m

Number Of Ingredients 4

Ingredients

1 small butternut squash
100g artichokes from a jar
100g mozzarella & sundried tomato pot
1 ready-to-eat grain & chickpea pouch

Steps:

Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese has melted.

Nutrition Facts : Calories 480 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 2.3 milligram of sodium

CRISPY STUFFED SUMMER SQUASH

Crispy Stuffed Summer Squash image

Number Of Ingredients 11

Ingredients

20 ounces zucchini or yellow summer squash (about 2 medium)
1 egg, beaten
1 cup Keebler® Zesta® original cracker (coarsely crushed)
3 slices bacon, crisp-cooked, drained, crumbled
2 tablespoons finely chopped carrots
2 tablespoons margarine or butter, melted
1 tablespoon finely chopped onion
1 teaspoon celery seed
1.400 teaspoons drued sage leaves
1/4 teaspoon pepper
2 tablespoons shredded Cheddar cheese

Steps:

1. Lengthwise halve zucchini or squash. Use spoon to scoop out centers, leaving 1/4-inch shell. In medium bowl stir together egg, crackers, bacon, carrot, margarine or butter, onion, celery seeds, sage and pepper. Spoon into zucchini or squash. Place in shallow baking dish. Cover with foil.2. Bake at 350°F for 10 minutes. Remove foil. Bake at 350°F about 20 minutes more or until zucchini is tender. Sprinkle with cheese. Let stand for 2 minutes or until cheese melts.

Nutrition Facts : Nutritional Facts Serves