Best Sunburst Squash Stuffed With Spinach And GruyÈre 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

GRUYERE SQUASH CASSEROLE



Gruyere Squash Casserole image

I've seen lots of squash casseroles, but none quite like this one. The secret is all in the cheese! This is very rich tasting and so hearty my vegetarian daughter happily eats it as a main course!

Provided by SouthernChefinConne

Categories     < 60 Mins

Time 50m

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 6

1 small vidalia onion, chopped
2 lbs yellow squash, cut in 1/2 inch cubes
salt and pepper
1 cup mayonnaise
1 1/2 cups grated gruyere cheese
1 1/4 cups crushed butter flavored crackers (I use Ritz)

Steps:

  • Cook the onions until lightly brown.
  • Add the squash, seasoning with salt and pepper to taste and cook until tender, about 8 minutes.
  • Remove from heat and stir in mayo, 1 cup of the cheese, and 1 cup of the crumbled crackers.
  • Pour into a 1 and 1/2 quart baking dish and sprinkle with remaining cheese, then remaining crackers.
  • Bake for 25 minutes at 350 degrees.

Nutrition Facts : Calories 337.2, Fat 24.9, SaturatedFat 7.7, Cholesterol 39.9, Sodium 471.3, Carbohydrate 19.5, Fiber 1.3, Sugar 6.1, Protein 10.4

ROASTED ACORN SQUASH WITH SPINACH AND GRUYERE



Roasted Acorn Squash With Spinach and Gruyere image

This is another good way to fix acorn squash, Plus get another vegetable(Spinach) to help get your 3 to 5 vegetables. This is an easy to make recipe. The recipe comes from Sunset.com.

Provided by Barb G.

Categories     Spinach

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 (1 lb) acorn squash
1 (10 ounce) package frozen chopped spinach, thawed
4 ounces shredded gruyere cheese
1/4 cup chopped walnuts
salt & fresh ground pepper

Steps:

  • Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
  • Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
  • Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
  • With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
  • Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.

JANET'S SAUTEED YELLOW SQUASH AND SPINACH



Janet's Sauteed Yellow Squash and Spinach image

I made this tonight and can't stop eating it so I thought I'd share the recipe and see what you all think.

Provided by Janet Knowles

Categories     Spinach

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 -3 medium squash
1/4 cup chopped sweet onion
2 cups chopped fresh spinach
1 sprig about 1 tbsp chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon chopped roasted garlic
1/2 teaspoon morton's nature seasoning
salt and pepper

Steps:

  • Heat the oil and garlic over medium heat.
  • Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
  • Add in the spinach.
  • Sprinkle in the Morton Nature Seasoning.
  • Continue to cook till the spinach is wilted (about another 4 minutes).

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