Time 30m Yield 8 servings. Number Of Ingredients 14 Steps:
Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.
Time 40m Number Of Ingredients 12 Steps:
Cut the squash in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow it to sit flat. Scoop out pulp, leaving 1/4-in. shells. Place the shells in an un-greased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside to cool. Meanwhile, in a large skillet, cook the ground beef, onion and garlic in olive oil until tender. Add the ground beef and cook until the beef is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup of the cheese. Place a bit of the marinara on the bottom of a baking dish. Spoon about 1/4 cup of the beef mixture into each shell. Top with the remaining cheese. Bake, uncovered, at 350° for 20 minutes. Serve with additional marinara sauce and a side salad. Yield: 4 servings.
Time 25m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Pre-heat oven to 400 degrees. Cut yellow squash in half lengthwise. With a spoon, scrape flesh and seeds of squash into a large bowl, making boats. In a pan sauté onion and garlic over medium heat with a dash of olive oil. Add the squash that was removed from the boats and season with kosher salt and pepper. Cook until almost soft (around 7 minutes). When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese. Scoop stuffing mixture into boats and fill evenly. Sprinkle the top of the stuffed boats with extra parmesan cheese. Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).
Time 1h Yield 8 zucchini boats Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
Time 1h5m Yield 3 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell. Chop pulp and set aside. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, sauté onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425°F for 12-15 minutes or until heated through.
