Recipes for "stuffed squash"

Cut the squash in half and scrape out the seeds. Cut a small sliver from the bottom of each squash half to create a stable surface for the "bowl." Rub the squash halves inside and out with olive oil, then sprinkle generously with salt and pepper.

Roast the squash halves cut-side down for 30 minutes, then flip them over and roast cut-side up (like a bowl) for another 15 minutes. When done, the squash should be easily pierced with a fork and toasted golden-brown on the surface. (About 45 minutes total; if the squash finishes roasting before the filling is ready, turn the oven heat to its lowest temperature and keep them warm until needed.)

In a large pot over medium heat, toast the rice with 1 tablespoon of olive oil until the rice smells fragrant and nutty, 3 to 5 minutes. Stir frequently to avoid burning.

Pour the vegetable broth or water over the rice and give it a quick stir. Bring to a boil over high heat. Once the water reaches boiling, turn down heat to low, cover the pot, and cook for 25 to 30 minutes until the rice is tender. If the rice isn’t done, continue checking every five minutes.

Warm 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Sauté the carrot, shallot, and celery until the shallots become translucent, about 5 minutes. Transfer the veggies to a large bowl, and set aside.

In the same 12-inch skillet, add 1 tablespoon of olive oil and turn the heat to medium-high. Add a third of the mushrooms – do not to overcrowd the pan. Sprinkle 1/8 teaspoon salt and a little pepper over the mushrooms, but do not stir.

Let the mushrooms cook without stirring for 2 to 3 minutes, until a caramelized crust forms on the bottom of the mushrooms. (Lift one up to check!) Once you see a brown crust, stir the mushrooms together. Continue cooking, stirring often, until the mushrooms have released all their liquid and look evenly browned on all sides.

Repeat with the remaining mushrooms, adding more oil to the pan as needed.

When all the mushrooms are cooked, return the cooked mushrooms, carrots, shallots, and celery to the pan over medium-high heat. Stir in the garlic and cook until fragrant, 30 seconds. Add the white wine and scrape any glazed bits from the bottom of the pan as the wine simmers. Cook for another 2 to 3 minutes, until most of the wine has evaporated. Remove from heat. Sprinkle with salt and pepper.

(If the vegetables and rice are ready before the roasted squash, cover the pans to keep warm until needed. If necessary, re-warm briefly on the stovetop or the microwave before continuing with the recipe.)

Transfer the flesh to a food processor. Add the cinnamon and puree until very smooth.

In a large bowl, combine the mushrooms, vegetables, cooked rice, and squash puree and mix until well-combined. Taste and add more salt, pepper, or cinnamon if you like. Finally, stir in fresh herbs, reserving some herbs for sprinkling over top. Taste the filling and season with salt and pepper to taste. (If you used water or unseasoned stock to cook the rice, you'll need to be more heavy-handed with the salt.)

Divide the filling equally between all the squash halves, mounding the filling slightly. Sprinkle with chopped herbs and serve immediately while piping hot.

For the squash: Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place face down in a baking pan, cover halfway with water, and cover tightly with foil. Bake for 40-50 minutes or until the squash is tender.

For the filling: Meanwhile, prepare the quinoa according to package directions. Place the corn in a dry skillet over high heat and let the corn cook without stirring for 3-4 minutes. Stir once and repeat until the corn is browned and roasty. Add the cooked quinoa, chili powder, cumin, and salt. Stir for 4-5 minutes over high heat. Add the black beans and stir for another 4-5 minutes over high heat. Remove from heat and stir in 1/4 cup of cheddar cheese.

Assembling the squash: Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly among the six cooked squash halves. Top each with a sprinkle of cheddar cheese and bake for 5-10 minutes or until the cheese is melted. Top each squash piece with crumbled queso fresco, crema Mexicana, and green onions.

Preheat the oven to 400 degrees F (200 degrees C).

Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.

Stir goat cheese and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat cheese mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.

Roast in the preheated oven until squash blossoms are hot, about 10 minutes.

Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.

Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.

Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.

Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.

Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.

Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.

Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.

Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.

Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

Preheat oven to 400 degrees F (200 degrees C).

Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.

Bake in preheated oven for 60 minutes, or until squash is very tender.

In a large, deep skillet or saucepan, combine the oil and garlic. Set the pan over medium heat, and heat until the garlic sizzles. Once it sizzles, cook for 15 to 20 seconds, or until the garlic turns a light golden brown. Do not let the garlic brown too much or the sauce will taste burned.

Simply Recipes / Sally Vargas

Add the tomatoes and salt to the pan. Bring to a gentle boil over medium heat and adjust the heat to a simmer. Continue to cook uncovered for 10-15 minutes, or until the sauce has thickened to your liking.

It may take a few minutes longer if the tomatoes from the can are watery. Taste and add more salt if needed. If the sauce seems acidic, add a pinch of sugar. Set sauce aside.

The sauce is slightly chunky, so if you’re looking for a smoother sauce, you can whirl it in a blender for a few seconds.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Preheat the oven 375°F and bring a large pot of salted water to a boil for the pasta.

Have on hand a 9 x 13-inch or equivalent baking dish.

In a medium bowl, stir the ricotta, 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, egg, lemon zest, parsley, salt, and pepper together until blended.

Add the shells to the boiling water and cook for 2 minutes fewer than the package directions.

Reserve 1/2 cup pasta cooking water and drain the shells in a colander. Rinse under cool running water.

If the tomato sauce is thick, stir 1/4 to 1/2 cup of pasta cooking water into the sauce. It should not be runny but should spread easily when spooned into the baking dish. It will reduce and thicken somewhat in the oven.

Spread about 3/4 cup sauce on the bottom of the baking dish.

Fill each shell with about 1-2 tablespoons of the ricotta mixture. Set them in the baking dish as you fill them, until all the filling is used. Spread the remaining sauce on top and sprinkle with the remaining mozzarella and Parmesan.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Cover the baking dish loosely with foil and bake for 25-30 minutes. Remove the foil, return the baking dish to the oven, and continue to bake for about 15 minutes, or until the cheese melts and the sauce bubbles. Let rest for 5 minutes, sprinkle with basil or parsley, and serve.

Simply Recipes / Sally Vargas

Let casserole cool to room temperature. Cover with foil and refrigerate for up to 3 days. Reheat in a 350ºF oven for 15 to 20 minutes, or until hot all the way through.

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Simply Recipes / Sally Vargas

Preheat oven to 350 degrees F (175 degrees C).

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.

Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven, or until squash are heated through.

Preheat the oven to 400 degrees F (200 degrees C).

Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.

Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.

Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, crumbled cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with bread crumbs and butter cubes.

Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Place squash halves, cut-side down, onto a baking sheet. Fill the baking sheet with 1/2 inch water.

Bake in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.

While squash is baking, melt margarine in a large skillet over medium heat. Sauté apples and onions in hot margarine until onions have softened and turned translucent, 10 to 15 minutes. Scrape mixture into a bowl to cool until squash has finished baking.

Once squash is done, stir Cheddar cheese, raisins, brown sugar, and cinnamon into apple mixture until evenly combined. Turn squash halves over on the baking sheet and fill cavities with apple mixture.

Return squash to the oven; bake until filling is hot and cheese is melted, about 15 minutes.

Wrap each squash half with plastic wrap.

Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.

Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.

Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.

Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.