STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH
This rich, creamy and comforting meal shows you just how decadent spaghetti squash can be! In this twice-baked preparation, spaghetti squash is baked, then scooped out and combined with browned sausage, spinach, cream and cheese before being added back to its shell and baked again until warm and bubbly. It's the perfect dinner for a cozy night in.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
- Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
- When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
- Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
- Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
- Sprinkle bread crumb mixture over squash halves, and serve.
Nutrition Facts : Calories 640, Carbohydrate 38 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 12 g, TransFat 1 g
SPINACH-STUFFED ACORN SQUASH
A tasty choice for a vegetarian meal or even for non-vegetarians as a nice side dish.
Provided by ChefSandi
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h49m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush insides of the acorn squash with melted butter. Dust with garlic powder. Place acorn squash halves cut-side up on the baking sheet.
- Roast in the preheated oven until tender, 50 to 60 minutes.
- Heat oil in a large skillet over medium-high heat. Cook red bell pepper until tender, about 4 minutes. Stir in onion and cook until softened, 3 to 4 minutes. Reduce heat to medium and add garlic; cook until fragrant, about 2 minutes. Stir in spinach until it turns dark green, about 3 minutes.
- Stir bread crumbs into the skillet; cook until lightly toasted, 2 to 3 minutes. Remove from heat; add Parmesan cheese. Mix in feta cheese thoroughly. Season mixture with salt and pepper.
- Fill acorn squash halves with the red bell pepper mixture, mounding it slightly on top.
- Bake in the preheated oven until evenly browned, 20 to 25 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 50.1 g, Cholesterol 41.5 mg, Fat 28.9 g, Fiber 7.8 g, Protein 12.8 g, SaturatedFat 11 g, Sodium 810.7 mg, Sugar 9.8 g
SPINACH-STUFFED BUTTERNUT SQUASH PATTIES
This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.
Provided by fromgardentosoupbowl.com
Categories Side Dish Vegetables Greens
Time 50m
Yield 14
Number Of Ingredients 10
Steps:
- Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.
- Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.
- Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.
Nutrition Facts : Calories 97 calories, Carbohydrate 15.8 g, Cholesterol 13.3 mg, Fat 3.4 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 199.6 mg, Sugar 2.1 g
SPINACH-STUFFED YELLOW SQUASH
Here is a squash recipe that even the kids will like. If you want to serve them as appetizers, just use the baby squash instead for a petite look.
Provided by Tandy Higgins
Categories Spinach
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine squash, 1/2 teaspoons salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
- Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.
- Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; sauté 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13 x 9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.
- Bake at 350 degrees for 15 minutes or until thoroughly heated.
Nutrition Facts : Calories 289.4, Fat 21.4, SaturatedFat 12.9, Cholesterol 49.6, Sodium 922.1, Carbohydrate 17.8, Fiber 5.7, Sugar 5.5, Protein 11.6
SPINACH STUFFED SQUASH
Make and share this Spinach Stuffed Squash recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
- Place squash, cut side down, on a rimmed baking sheet.
- Bake 15 minutes or until tender.
- Scoop out pulp, keeping shells intact; reserve pulp.
- Reduce heat to 350 degrees.
- In a large skillet, melt butter over med heat.
- Add onion; cook 5 minutes or until tender.
- Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
- Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
- Spoon mixture evenly into squash shells.
- Place on the baking sheet, bake 15 to 20 minutes or until heated through.
- Serve immediately.
SAGE,SAUSAGE AND SPINACH STUFFED ACORN SQUASH
If you love sage, you'll love this one! Can't remember where this came from, probably Southern Living. Makes a tasty main dish or use as a side to grill chicken or pork. Leave out the sausage and sub vegetable broth for a vegetarian meal. Enjoy! Cooking time includes roasting the squash.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Slice squash in half horizontally, scoop out seeds.
- Cut a thin slice offbottoms to allow each to remain upright.
- Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
- Turn flesh side up and roast another 20-30 minutes until fork tender.
- Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
- Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
- Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
- Add spinach and wilt 2-3 minutes.
- Drain liquid from spinach. Remove from heat.
- Stir in bread crumbs.
- Divide stuffing among squash halves, mounding, if needed.
- Top with cheese.
- Place under preheated broiler for 2-4 minutes until golden brown.
- To serve: Drizzle with balsamic vinegar, if desired.
Nutrition Facts : Calories 728.9, Fat 35.9, SaturatedFat 12.5, Cholesterol 71, Sodium 1686.8, Carbohydrate 72.9, Fiber 10.1, Sugar 4.3, Protein 32.1
BUTTERNUT SQUASH, RICOTTA & SPINACH STUFFED SHELLS RECIPE - (4.2/5)
Provided by Jomamma
Number Of Ingredients 12
Steps:
- Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425°F for 15-20 minutes. Cook your jumbo pasta shells according to directions. In a bowl add approximately 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach ( squeezed and drained), 1 egg, salt, pepper, and your cooled down roasted squash, around 2 cups and grated lemon peel. The lemon peel was key to this dish and added a nice bright flavor. Stuff the shells with the mixture and place in a buttered baking dish. Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly. Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice. Place your shells in a 400°F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.
CHEESY SPINACH-&-ARTICHOKE STUFFED SPAGHETTI SQUASH RECIPE - (4/5)
Provided by á-382
Number Of Ingredients 9
Steps:
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.) Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl. Position rack in upper third of oven; preheat broiler. Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining ¼ cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.
SUNBURST SQUASH STUFFED WITH SPINACH AND GRUYÈRE
Steps:
- Preheat the oven to 375 degrees F. Fill a large pot three-fourths full of water and bring to a rolling boil. Drop the squash into the boiling water and boil for 5 minutes. Drain well and let cool. Cut a thin slice off the bottom of each squash, removing just enough so that it will stand upright. Then slice off the tops (approximately 1/2 inch thick) and hollow out the centers, leaving a thin shell. Set aside. (Reserve the nominal amount of squash removed from the centers for another use or simply discard.) In a skillet over medium heat, melt the butter with the oil. Add the mushrooms, shallots and garlic and sauté approximately 10 minutes, or until soft. Stir in the soy sauce and add the spinach. Raise the heat to medium-high. Sauté for approximately 5 minutes, or until the spinach is tender and most of the liquid has evaporated. Transfer to a bowl and let cool slightly, then season with the nutmeg, cayenne, salt and black pepper. Stir in the egg and 1/2 cup of the Gruyère and mix well. Mound the mixture into the hollowed-out squas
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