ITALIAN SQUASH CASSEROLE
You can assemble this garlic-kissed veggie dish in advance, but wait to bake it until just before serving. The aroma from the oven will lure everyone in the house to the kitchen.-Paul VanSavage, Binghamton, NY
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Reduce heat to 400°. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash., Meanwhile, in a large skillet, saute squash in 1 tablespoon oil until golden brown; transfer to a large bowl. In the same skillet, saute peppers and onion in remaining oil until crisp-tender. Add to squash., Stir in the tomatoes, garlic, bread crumbs, parsley, rosemary, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, for 30-40 minutes or until squash is tender.
Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ITALIAN SQUASH AND ZUCCHINI CASSEROLE
Make and share this Italian Squash and Zucchini Casserole recipe from Food.com.
Provided by EMcooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
- Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
- Add cans of tomatoes undrained and bring to a boil.
- Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
- Pour into a glass casserole dish.
- Sprinkle with cheese.
- Crush saltines by hand over top of the casserole
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 222.8, Fat 15.6, SaturatedFat 4.9, Cholesterol 12.1, Sodium 349.6, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 7.2
ITALIAN TURKEY AND SPAGHETTI SQUASH CASSEROLE
A delicious full balanced meal that is low in calories, fat, and carbs! Cooked spaghetti squash makes an excellent substitute for regular pasta. It's filling comfort food and kids love it, too!
Provided by StrikingEyes00
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
- Meanwhile, cook turkey with season salt and pepper, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.
- In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
- Place ricotta cheese and egg in a food processor or blender and puree until smooth.
- Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375 degrees.
- Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
- Add ricotta cheese mixture and gently spread over squash.
- Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella.
- Bake for 20 minutes.
- Remove from oven and let stand 5 minutes before dividing into six servings.
Nutrition Facts : Calories 197.9, Fat 8.8, SaturatedFat 2.2, Cholesterol 96.7, Sodium 481.4, Carbohydrate 11.4, Fiber 2.5, Sugar 6.3, Protein 18.6
YELLOW SQUASH ITALIAN CASSEROLE
I finally found a way to cook yellow squash without getting tired of it. I created this dish when I got 6 yellow squash for a dollar at the store in the going old basket. So I came home and created this dish and it is delicious and is great for around the holidays. I was able to create this delicious dish because of the Osso...
Provided by Rhonda E!
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Layer all of your ingredients and lightly sprinkleing with the bread crumb mixture.
- 2. Top with a good layer of the bread crumb mixture and bake covered at 400 degree for about 20-30 minutes or until the squash is very tender. Take cover off and lightly brown the top with the broiler on for about 5 minutes
- 3. Enjoy! *Tip I strongly advise everyone to make my Osso Bucco Sauce and store servings in the freezer to be able to make my delicious dishes that call for Osso Bucco Sauce. There is no sauce that tastes as good as the Osso Bucco Sauce. You can try and make a spaghetti sauce and adding some beef broth and wine to it and that would work too, but the Osso Bucco Sauce is by far the best and you will make again once you make it. And you will use it to make different recipes like I do.
ITALIAN SPAGHETTI SQUASH CASSEROLE
Categories Squash Dinner Bake Wheat/Gluten-Free
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. In a large skillet, start browning ground beef and Italian sausage on medium-high heat, breaking meat into smaller pieces with wooden spoon. Drain excess fat.
- Add in salt, pepper, garlic powder, red pepper flakes and stir until meat is cooked through. Add in tomato paste and vegetable stock and mix until evenly incorporated. Add in tomato puree, sweetener, dried oregano and basil. Let cook and stir occasionally for about 10 minutes. Add in spaghetti squash and stir until incorporated.
- In a medium sized casserole dish, spread out half of the mixture on the bottom of the pan. On top, layer the mozzarella, parmesan and half of the pepperoni. Add remaining squash and meat mixture on top. Top with remaining pepperoni and reserved mozzarella.
- Cover with foil and place into oven for 45 minutes. Take out of oven and remove foil, change oven to broil and broil until cheese is bubbly and golden brown. Usually 2-5 minutes. Let rest for at least 10 minutes.
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