Best Stuffed Summer Squash Recipes

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RICE STUFFED SUNBURST / PATTY PAN SUMMER SQUASH



Rice Stuffed Sunburst / Patty Pan Summer Squash image

Recently they have been selling some pretty large patty pan squash at the farmers' market, much larger than the little baby ones you often see roasted or grilled. I didn't want to just cut them up like regular squash so I searched around and found quite a few recipes for stuffed versions, baked in the oven. Didn't find one with rice though. This started as a recipe on about.com, but morphed as I have made it a few times, into what it is now. This only makes 4 squash, but you could easily double. You could make this a very substantial main course for a vegetarian if you added some protein. Note that the amount of rice is actually more than you'll need, by about 1/3 of a cup, we all really like the rice though so it's nice to have extra. In fact we like the rice so much I have doubled up that part of the recipe and used it for another meal. All depending on what you're serving this with, you could easily adjust the flavours, (ie I'm thinking feta, lemon & marjoram to go with greek). This is a small enough side dish that I can cook it in my toaster oven. Next is to try it on the BBQ. Hope you like it!

Provided by magpie diner

Categories     Brown Rice

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

4 yellow pattypan squash (aka sunburst or scalloped I believe)
1 tablespoon olive oil
1/2 onion, chopped fine
2 garlic cloves, minced
1 cup long grain brown rice
2 cups vegetable broth (or sub your favourite broth)
salt
pepper
1/2 cup fresh parmesan cheese, grated
1 cup fresh spinach, chopped
1/4 cup fresh basil, chopped (or sub another favourite herb)
1 teaspoon olive oil
1 tablespoon fresh parmesan cheese, grated (for sprinking on before baking)

Steps:

  • Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
  • Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
  • Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
  • Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
  • Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
  • While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
  • Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
  • When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
  • Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
  • Bake for 20 minutes.

Nutrition Facts : Calories 281.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 12.3, Sodium 224.6, Carbohydrate 38.6, Fiber 2.1, Sugar 1.2, Protein 9.6

CHEESY STUFFED SUMMER SQUASH



Cheesy Stuffed Summer Squash image

My grandmother gave me this recipe years ago and it's been a favorite of mine ever since. Hope you will enjoy it!

Provided by Dreamgoddess

Categories     Vegetable

Yield 6 serving(s)

Number Of Ingredients 7

6 squash
1/2 lb bacon
1/4 cup chopped onion
3/4 cup breadcrumbs
1 cup shredded cheddar cheese
paprika
salt and pepper

Steps:

  • Boil the squash 10 minutes until softened.
  • When cooled enough to handle, remove the stems and cut in half lengthwise.
  • Remove the pulp.
  • Cook the bacon until crisp.
  • Saute the onion in 2T bacon drippings.
  • Add crumbled bacon, breadcrumbs and squash pulp.
  • Fill the squash shells.
  • Top each shell with cheese.
  • Broil until melted.
  • Sprinkle with paprika.

Nutrition Facts : Calories 336.4, Fat 24.3, SaturatedFat 9.9, Cholesterol 45.5, Sodium 534.8, Carbohydrate 17.4, Fiber 2.9, Sugar 5.5, Protein 13.3

STUFFED YELLOW SUMMER SQUASH



Stuffed Yellow Summer Squash image

I grew everything here in my garden; it was from the first harvest, so it was a lot cheaper on the budget, because we all know fresh fruit and veggies can get expensive. All in all, we had a great time cooking our 'own' food. Even my 4-year-old had fun helping. You can add sausage to the rice just to give a little extra kick.

Provided by crys

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 10

1 (6 ounce) package wild rice (such as Uncle Ben's ®)
3 cups water
6 yellow squash, halved lengthwise
1 splash olive oil, or to taste
2 small summer squash, diced
2 bell peppers, or more to taste, diced
2 cucumbers, diced
1 onion, diced
3 cherry or grape tomatoes, or more to taste
1 cup shredded Gouda cheese

Steps:

  • Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange yellow squash halves onto a baking sheet.
  • Bake yellow squash in preheated oven until tender, about 20 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Saute summer squash, bell peppers, cucumbers, onion, and tomatoes in hot oil until tender, about 5 minutes.
  • Mound rice atop each of the squash halves. Top rice with a portion of the sauteed vegetable mixture.
  • Return squash to preheated oven and bake for 30 minutes more. Sprinkle Gouda cheese over the stuffed squash halves and bake until the cheese is melted, about 5 minutes.

Nutrition Facts : Calories 261 calories, Carbohydrate 39.8 g, Cholesterol 22.8 mg, Fat 7.4 g, Fiber 7.8 g, Protein 12.9 g, SaturatedFat 3.9 g, Sodium 179.4 mg, Sugar 6.1 g

SAUSAGE AND RICE STUFFED SUMMER SQUASH



Sausage and Rice Stuffed Summer Squash image

This is a variation on stuffed acorn squash recipe on this site; I changed enough things that it's a recipe all its own! It passed muster with my husband who doesn't like anything and my son who doesn't eat anything, so it's a winner in my house. Very good with French bread! I recommend spicy or at least medium sausage.

Provided by SamP

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h25m

Yield 4

Number Of Ingredients 13

1 summer squash, halved the long way and seeded
2 cups water
1 tablespoon margarine
1 (5.7 ounce) package dry Cheddar-broccoli rice mix
½ pound bulk pork sausage
6 small mushrooms, chopped
2 teaspoons ground coriander
½ teaspoon salt
1 apple, cored and chopped
⅓ cup toasted chopped pecans
½ cup shredded Cheddar cheese
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut sides down into a baking dish, and pour in enough water to cover the bottom of the pan.
  • Bake in the preheated oven until the squash is tender, about 30 minutes.
  • While the squash is baking, bring 2 cups of water to a boil in a saucepan over medium heat, and stir in the margarine and the contents of the rice package. Reduce heat to a simmer, and cook until rice is tender, about 7 minutes. Set the prepared rice aside.
  • Heat a large skillet over medium heat, and cook the sausage, mushrooms, coriander, and salt (if needed) until the sausage is browned, about 10 minutes. Drain excess grease. Mix the sausage mixture with the cooked rice mixture in a bowl, and lightly stir in the apple, pecans, and Cheddar cheese.
  • Pour melted butter into a baking dish, and place the squash, hollow sides up, into the dish. Stuff the rice and sausage mixture into the squash, allowing the stuffing to mound up and overflow into the dish if necessary. Sprinkle the stuffed squash with Parmesan cheese.
  • Return to oven, and bake until the stuffing is hot and the cheese topping has browned, about 30 more minutes.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 39 g, Cholesterol 58.9 mg, Fat 31.1 g, Fiber 4.1 g, Protein 18 g, SaturatedFat 10.9 g, Sodium 1515.9 mg, Sugar 6.6 g

STUFFED SUMMER SQUASH



Stuffed Summer Squash image

This stuffed squash recipe is so good and full of so much flavor! The Italian sausage and cheeses really make this dish. The spicy sausage gives it a little kick. All the flavors blend so well and baked in the tender squash it is good. This would be a great dish in the summer when squash is plentiful. Hearty enough to be a main...

Provided by Linda Wasko

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 13

2 small zucchini
2 small yellow squash
2 tsp olive oil
1 small onion
1 clove garlic
1/2 lb hot Italian sausage - remove from casing, I use all hot but it depends on your taste
1/2 lb regular Italian sausage - remove from casing
1 tsp dried Italian seasoning - to taste - i've also swapped this out for dried basil, oregano, rosemary
salt and pepper - to taste
1 c mozzarella cheese
2 Tbsp grated Parmesan cheese
2 Tbsp dried bread crumbs - I use seasoned crumbs
1 large egg - whisked

Steps:

  • 1. THE SHELLS: Preheat oven to 375. Take a lengthwise slice from each squash & zucchini, about 1/4 inch thick, and reserve. Using a spoon or melon baller scoop out the insides and discard.
  • 2. Place shells in baking dish and sprinkle insides with salt & pepper.
  • 3. Chop the reserved squash/zucchini and set aside.
  • 4. STUFFING: Heat oil in large skillet and saute onions and garlic until softened. Add the sausage and break up into small pieces cooking until no longer pink.
  • 5. Add the chopped squash mixture, Italian seasoning, and however much salt and pepper you like. Cook about 3 - 5 minutes to get all the flavors together.
  • 6. Remove from heat and let cool slightly.
  • 7. Into the sausage mixture stir in the cheeses and bread crumbs. Whisk the egg and add to mixture.
  • 8. Fill the shells with stuffing. Cover with foil and bake in 375 degree oven for 20 minutes.
  • 9. Carefully remove foil and bake for another 10 minutes.
  • 10. Cool slightly but don't wait too long to dig in. These are so yummy.

GREEK STYLE STUFFED EGGPLANT/SUMMER SQUASH/ZUCCHINI



Greek Style Stuffed Eggplant/Summer Squash/Zucchini image

This is a great recipe for using up your bland summer vegetables from the garden. You can use it with eggplant, summer squash, zucchini, or all the above! I found that it is easiest if you break the work into two days, starting on a day when you will already have the oven on for something else. In the recipe I state "zucchini," but use whichever vegetable you have instead.

Provided by All-Natural-Nut

Categories     One Dish Meal

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 17

olive oil or other fat
8 zucchini, approx 4-inch long
3/4 lb ground beef or 3/4 lb ground lamb
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 medium onions, chopped
4 garlic cloves, minced
2 tomatoes, chopped
1/4 cup dry wine
2 tablespoons butter
1/2 cup unseasoned breadcrumbs
1/2 cup parmesan cheese
1 egg
1/4 cup unseasoned breadcrumbs

Steps:

  • day one.
  • coat zucchini with light coating of olive oil or other fat.
  • roast zucchini in 400-450 degree oven for 20 minutes.
  • meanwhile, in a large frying pan BROWN the meat on medium-high heat, but keeping it slightly undercooked.
  • lower flame to medium, and add thyme, oregano, salt & pepper.
  • chop onions & add.
  • mince garlic & add.
  • chop tomato & add.
  • measure wine & deglaze with it.
  • cool both the zucchini and meat mixture, & store in fridge til next day.
  • day two.
  • blend together: butter, breadcrumbs & cheese, and set aside.
  • slice squash lengthwise, scoop center, chop the scooped zucchini "meat," & add to meat mixture.
  • lay zucchini shells in a baking pan.
  • add 1 egg and breadcrumbs to meat mixture.
  • fill zucchini shells with meat mixture.
  • top with breadcrumbs & cheese mixture.
  • bake at 400 for 40 minutes or until crumb mixture is browned.

Nutrition Facts : Calories 550.5, Fat 25.3, SaturatedFat 11.6, Cholesterol 137, Sodium 1083.7, Carbohydrate 39.5, Fiber 6.9, Sugar 12.8, Protein 31

CHORIZO STUFFED SUMMER SQUASH



Chorizo Stuffed Summer Squash image

Spicy chorizo is a perfect offset to the mellow meat of summer squash. Leftover bean and chorizo mixture is great for breakfast burritos.

Provided by Tiffany Donnelly

Categories     Side Dish

Time 1h

Yield 4

Number Of Ingredients 12

1 large pattypan squash, halved and seeded
1 cup water
½ (1 pound) chorizo sausage
1 tablespoon olive oil
1 cup chopped onion
1 clove garlic, minced
½ green bell pepper, chopped
1 large tomato, chopped
1 cup chicken stock
1 cup black beans
½ cup corn
1 ounce shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place squash, cut-side down, in a baking dish; add water.
  • Bake in the preheated oven until squash is tender, about 30 minutes.
  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Heat olive oil in a separate skillet over medium heat; cook and stir onion and garlic until onion is softened and browned, 10 to 15 minutes. Add green bell pepper and cook until softened, 3 to 4 minutes. Add tomato, chicken stock, black beans, and corn; cook and stir until liquid is evaporated, about 10 minutes. Stir chorizo into mixture.
  • Flip squash over and fill each half with chorizo mixture; top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 42 g, Cholesterol 58.6 mg, Fat 28.7 g, Fiber 9.4 g, Protein 27.9 g, SaturatedFat 10.4 g, Sodium 996.6 mg, Sugar 5.2 g

GRILLED BACON-STUFFED SUMMER SQUASH



Grilled Bacon-Stuffed Summer Squash image

On a recipe card in the produce department from my local grocer. I imagine you could use either yellow summer squash or zucchini.

Provided by Denise in NH

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

2 large summer squash
4 slices bacon, chopped
1/4 cup onion (finely chopped)
1/4 cup celery (finely chopped)
1/2 cup seasoned dry bread crumb
1/4 cup cheddar cheese (finely shredded)
2 teaspoons fresh thyme leaves

Steps:

  • Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Meanwhile, cut squash lengthwise into halves. With spoon, scoop out pulp, leaving at least 1/2 inch shell; set aside. Coarsely chop pulp. Cook bacon in medium skillet over medium heat until browned. Add onion and celery; cook and stir 2 minutes. Stir in squash pulp; cook and stir 1 minute. Remove from heat; set aside.
  • Stir in bread crumbs, cheese, and thyme. Spoon filling evenly into squash shells; pressing lightly. Place on grill. Grill covered, 7 to 11 minutes or until squash is tender and filling is hot.

Nutrition Facts : Calories 153.8, Fat 7.1, SaturatedFat 3, Cholesterol 13, Sodium 383.1, Carbohydrate 17.1, Fiber 2.8, Sugar 5, Protein 6.9

CHORIZO AND CHARD STUFFED SUMMER SQUASH



CHORIZO AND CHARD STUFFED SUMMER SQUASH image

Categories     Leafy Green     Vegetable     Appetizer     Bake     Sauté     Quick & Easy     Wheat/Gluten-Free     Dinner     Casserole/Gratin     Stuffing/Dressing     Sausage     Squash     Fall     Summer

Number Of Ingredients 12

2 dried mulato chiles
4 summer squash
1 Tb. olive oil
2 chorizo sausages
2 cups chard, de-stemmed and chopped
1 tsp. cumin
1 tsp. oregano
2 tsp. soy sauce
6 sprigs cilantro, de-stemmed and chopped
2 Tb. sour cream
1 tsp. agave
2 scallions, chopped

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Remove stems and seeds of chiles and rinse inside and out. Soak in just enough hot water to cover (using a second bowl to keep chiles submerged helps) for 15-30 minutes. Blend in a food processor or grind with a mortar and pestle to make a paste. Cut off top third of squash, laying it on its side if it's a cylindrical variety like zucchini, or on its bottom if scallop squash. Scoop out center of squash, leaving a ¼ to ½ inch wall. Chop squash guts and top (if not a stem) into small cubes. Heat a pan with olive oil on a medium-high heat and add chorizo and squash. Cook for 8-10 minutes, stirring occasionally and breaking up sausage into small bits, then add chopped chard. After a couple minutes, add cumin, oregano soy sauce, and 1 tablespoon of chile paste. Cook for a couple more minutes, until the sausage is browned and soft. Add cilantro. Spoon into hollowed-out squash and top with cheese, then place on cookie sheet. Bake in the pre-heated oven until filling is golden and summer squash is tender, about 30 minutes. Mix the rest of the chili paste with sour cream and agave, and top each squash with a dollop, then sprinkle with scallions and cilantro.

BULGUR-STUFFED YELLOW SUMMER SQUASH



Bulgur-Stuffed Yellow Summer Squash image

An attractive dish for entertaining, this recipe has a Middle-Eastern flavor. If you are really in a hurry, try the alternate cooking method.

Yield serves 8, 1 piece per serving

Number Of Ingredients 13

4 medium yellow summer squash (1 1/4 to 1 1/2 pounds)
2 tablespoons water
1/2 cup whole fresh mushrooms, stems discarded
1 teaspoon olive oil
1/4 cup chopped onion
1/2 cup fat-free, low-sodium chicken broth
1/2 cup frozen peas
1/4 cup uncooked bulgur
1/4 cup bottled roasted red bell peppers, drained and chopped (optional)
1/2 teaspoon dried dillweed, crumbled
1/8 teaspoon pepper
1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
1 tablespoon plus 1 teaspoon pine nuts

Steps:

  • Preheat the oven to 350°F.
  • Cut the squash in half lengthwise. Using a spoon or melon baller, scoop out the pulp, leaving 8 shells (reserve the pulp).
  • Put the squash with the cut side down in a 13 x 9 x 2-inch nonstick baking pan. Pour the water into the pan.
  • Bake for 8 to 10 minutes, or until the squash is tender. Drain the liquid. Turn the squash over. Leave the oven on.
  • Meanwhile, in a food processor or blender, process the reserved squash pulp and mushrooms for 10 to 15 seconds, or until coarsely chopped.
  • In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the squash mixture and onion for about 3 minutes, or until the onion is soft, stirring occasionally.
  • Stir in the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper. Bring to a simmer. Reduce the heat to medium low. Cook, covered, for 10 minutes, or until the bulgur is tender. Spoon into the squash shells. Sprinkle with the Parmesan and pine nuts.
  • Bake for 6 to 8 minutes, or until warmed through.
  • To skip the baking and processing steps, thinly slice the squash and mushrooms, then cook with the onion as directed above. Simmer with the broth, peas, bulgur, roasted bell peppers, dillweed, and pepper, also as directed in the recipe. Serve sprinkled with the Parmesan and pine nuts.
  • (Per Serving)
  • Calories: 53
  • Total Fat: 1.5g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.5g
  • Cholesterol: 1mg
  • Sodium: 34mg
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugars: 3g
  • Protein: 3g
  • Dietary Exchanges
  • 1/2 Starch
  • 1/2 Fat

ROASTED STUFFED ZUCCHINI & SUMMER SQUASH



Roasted Stuffed Zucchini & Summer Squash image

A simple zucchini recipe with simple ingredients that tastes amazing! Even if you don't like mushrooms, zucchini, and summer squash, this recipe may convert you. Cheesy and full of Italian flavor, this is a very filling side dish. It could be served as a light summertime dinner, too.

Provided by Catherine Lachance

Categories     Vegetables

Time 40m

Number Of Ingredients 8

1 zucchini
1 summer squash
8 mushrooms
2-4 Tbsp olive oil
1 tsp Italian seasoning
salt and pepper, to taste
2 Tbsp grated Parmesan cheese
3/4 - 1 c pizza cheese

Steps:

  • 1. Preheat oven to 350 degrees. Cut each squash lengthwise.
  • 2. Place some oil in the bottom of a roasting pan. Add the squash cut side up.
  • 3. Season the squash.
  • 4. Roast open side facing up for about 10-15 minutes.
  • 5. While they are cooking, slice mushrooms.
  • 6. Pull them from the oven. Pierce squash with a fork. They should be roughly half-cooked before you start the next step.
  • 7. Sprinkle with Parmesan cheese.
  • 8. Fan mushroom slices lengthwise, overlapping some so they are covered from one end to the other. Generally, two mushrooms per squash seem to work.
  • 9. Top with pizza cheese. I use the blends but you can use straight mozzarella. I am conservative with the cheese because I am trying to watch my calories. (Non-fat cheese does not melt worth anything.)
  • 10. Return to oven and cook another 10-15 minutes. Cheese should be melted, slightly brown and squash should pierce easily.
  • 11. I eat one half of the zucchini and one half of summer squash in a sitting. I usually skip any other veggies when I cook these as they are quite filling.
  • 12. The roasting temp on this is flexible. You can go up or down 25 degrees to multitask with another dish for the same meal.

SEASIDE STUFFED SUMMER SQUASH



Seaside Stuffed Summer Squash image

This is a great and delicious way to use summer squash. Makes a nice presentation, especially if you top it with a small amount of chopped green onions (green part only), or a little sprinkling of sweet paprika. It is also a prep-ahead dish, if you wish, which makes it so convenient. It is so good -- hope you like it as much as our family does.

Provided by TasteTester

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb large summer squash (if you can't find large ones, then use more smaller ones so the filling won't spill out)
1/2 cup green pepper, finely chopped
1/2 cup cheddar cheese, grated
1/2 cup sour cream
1/2 cup sweet onion, finely minced
5 slices bacon, cooked and finely crumbled

Steps:

  • Cook squash in boiling water 10-12 minutes. Let cool a little and then slice lengthwise. Scoop out pulp.
  • Add remaining ingredients to pulp and mix well. Fill squash with mixture, and then place each squash half in a baking dish.
  • Bake 20 minutes in a 350 degree preheated oven.
  • Note: May be prepared up to 3 hours ahead of time and refrigerated until ready to bake.

Nutrition Facts : Calories 125.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 24.4, Sodium 131.8, Carbohydrate 5.1, Fiber 1.3, Sugar 3.2, Protein 4.7

STUFFED SUMMER SQUASH



Stuffed Summer Squash image

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

Provided by Dine Dish

Categories     Vegetable

Yield 1 serving(s)

Number Of Ingredients 6

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

ITALIAN SAUSAGE STUFFED SUMMER SQUASH RECIPE - (4.2/5)



Italian Sausage Stuffed Summer Squash Recipe - (4.2/5) image

Provided by Susan52

Number Of Ingredients 13

2 large yellow squash, halved & seeds removed
1/2 cup onion, finely diced
olive oil
salt & black pepper to taste
4 oz spicy Italian sausage [I used fresh Italian chicken sausage]
1 tsp minced garlic
1 1/2 cups baby spinach leaves
1 Tbsp butter
1 cup fresh bread cubes
2 Tbsp grated Parmesan cheese
1/2 tsp Italian seasoning
1 1/2 cups Italian cheese blend, divided
chopped fresh parsley [optional]

Steps:

  • Preheat the oven to 350°F. Lightly spray a 9 x 13 baking dish with cooking spray. Use a spoon to remove the seeds from the squash and cut in half. Simmer covered skin side down, in 1/2 inch of water for around 7-8 minutes. Remove from the water and set aside to cool. [tip: If you have a food steamer, it works extremely well for this step, too.] In a small skillet, sauté the diced onion in a light drizzle of olive oil over medium high heat until translucent. Season with salt and pepper to taste. Add the Italian sausage and cook until brown. Next add, the minced garlic and spinach leaves. Sauté just until the spinach begins to wilt then remove from the heat. In the same pan, melt 1 tablespoon of butter. Add the cubed bread and sauté for 1-2 minutes until golden. Sprinkle the Italian seasoning over the bread cubes while toasting Add the bread cubes, spinach and sausage mixture to a mixing bowl. Mix together with 1 cup of shredded Italian cheese blend cheese and 2 tablespoons of grated parmesan cheese. Set aside. Use a teaspoon to remove the seeds from the steamed squash. Place side by side in the baking dish. Season with salt and pepper to your taste. You can drizzle them with melted butter, if you like for added flavor. Divide the filling evenly between the squash halves and sprinkle the remaining cheese on top. Bake for 30-35 minutes until the filling is golden and the squash is cooked through. Sprinkle with chopped parsley and serve hot. Cook's note: Use a sharp knife to cut a flat piece from the backside of the squash to stabilize it. This will prevent the squash from rolling and it will remain upright while cooking.

CHEF JOHN'S STUFFED SUMMER SQUASH



Chef John's Stuffed Summer Squash image

I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.

Provided by Chef John

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 5

Number Of Ingredients 8

2 teaspoons olive oil, divided
4 ounces Merguez sausage, casing removed
½ cup diced red bell pepper
2 ounces fresh goat cheese, crumbled
5 small round summer squashes, halved
salt and pepper to taste
1 tablespoon dry bread crumbs, or more as needed
2 teaspoons olive oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
  • Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
  • Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
  • Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
  • Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

Nutrition Facts : Calories 148 calories, Carbohydrate 6.1 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 3.6 g

CRISPY STUFFED SUMMER SQUASH



Crispy Stuffed Summer Squash image

Number Of Ingredients 11

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

STUFFED SUMMER SQUASH



Stuffed Summer Squash image

This time of year the markets are filled with an array of fresh vegetables. I love to browse through the bins to decide which ones alert my taste buds. We particular love the big, yellow squash with it's bright color and curved shape. Perfect for stuffing! They make a delectable side dish served with grilled fish or chicken. I hope you enjoy this recipe as it is colorful as well as full of flavor.

Provided by Sena Wilson @ceodau

Categories     Vegetables

Number Of Ingredients 15

3 - medium to large yellow squash
1/2 cup(s) green onions, chopped
1/4 cup(s) onion, chopped
1/2 cup(s) cooked and crumbled bacon
1/2 cup(s) green/red peppers, chopped
1 teaspoon(s) minced garlic
1/4 teaspoon(s) basil or sweet basil
3 tablespoon(s) brown sugar
14.5 oz can(s) italian or cajun stewed tomatoes, chopped
3 tablespoon(s) parmesan cheese
2 tablespoon(s) bacon drippings
4 tablespoon(s) butter
1/4 cup(s) toasted bread crumbs
- salt and pepper to taste
11 oz can(s) creamed style corn or kernel corn (optional)

Steps:

  • Wash and cut off ends of squash. Split down the middle lengthwise. Core out centers with a small scoop or spoon and set aside. Place split squash in a buttered casserole dish (or sprayed with nonstick spray). Mash up pulp from squash with a fork or chopper.
  • Melt 2 tbs. butter in a skillet; saute the squash pulp, garlic, onion, green pepper, basil, 1/4 cup of the green onions, salt and pepper until tender; add more butter or olive oil if needed. Add the corn. Add to the mixture enough bread crumbs to thicken the mixture; add parmesan cheese.
  • Drizzle some bacon drippings over split squash in baking dish. Add sauted mixture to center of each squash. Drizzle with the remaining 2 tbs. melted butter. Pour the chopped, stewed tomatoes over squash. Sprinkle the squash with the brown sugar. Add crumbled bacon and remaining green onions.
  • Bake in 350 degree oven approximately 45 minutes or until squash is tender. Serves 6.

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