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 30m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Without peeling, slice squash in 1/2" diagonal slices. In medium sized skillet, melt butter or margarine and saute onions until golden. Add squash and remaining ingredients, toss to combine. cover and cook 10 - 15 minutes over medium heat until tender.
Time 50m Yield 2 servings. Number Of Ingredients 6 Steps:
Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.
Time 1h Yield 2 Number Of Ingredients 7 Steps:
Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside. Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes. Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.
Time 1h Number Of Ingredients 11 Steps:
Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside. In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper. Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.
More about “stuffed yellow squash with stewed tomatoes recipes”
Time 1h25m Yield 6 Number Of Ingredients 10 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.
