Best Squash And Mushroom Medley Recipes

SQUASH AND MUSHROOM MEDLEY

Squash and Mushroom Medley image

Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ACORN SQUASH W/ RICE AND MUSHROOM MEDLEY

Acorn Squash w/ Rice and Mushroom Medley image

Acorn squash is one of my favorites. With the addition of rice and vegetables in it, you have a perfect side dish. Can't wait to serve this the next time I have guests!

Provided by Joanne Hendriksen

Categories Other Main Dishes

Time 2h5m

Number Of Ingredients 5

Ingredients

1/2 c rice
1/2 c chopped onion
1/2 c chopped bell pepper
1/2 c mushrooms, sliced
1 acorn squash

Steps:

1. Place acorn squash in pre-heated oven at 350 F. Placed in casserole pan filled w/ 2 inches of water. Cover top w/ foil.
2. Bake for an hour then remove and slice in half, removing seeds in center. Return to pan and bake another hour.
3. Remove and slice small amount off bottom so to sit level on plate. Saute chopped onions, bell peppers, and sliced mushrooms. Fill w/ cooked rice, mushrooms, onions and bell peppers. Serve as a greatly filling and nutritious vegetarian dish.