Search Results for "Squash"
Recipe Results 4 of 13 pages
Winter Squash Rice Bake
Ingredients: 1 pound ground turkey 1/4 cup water 1 pound butternut squash, peeled, seeded, chopped 2 cups brown rice, cooked 1 28-ounce can low-sodium diced tomatoes 1/2 teaspoon salt 1/2 cup reduced fat Provolone cheese, shredded 2 teaspoons Parmesan cheese, shredded Directions: Preheat oven to 350°F. Coat a 9-inch x 9-inch baking dish with cooking
Maple Glazed Squash
Submitted by Kristie Klippenstein of Columbiana, Ohio Ingredients: 2 medium acorn squash salt and pepper to taste 1 cup maple syrup 1 medium tart apple, peeled and chopped 2 Tbsp. raisins, optional 1 tsp. ground cinnamon Directions: Cut squash into 1-inch rings and remove seeds. Place squash in a greased 9×13 baking dish. Sprinkle with
Butternut Squash Soup
Ingredients: 1 butternut squash 1 onion coarsely chopped 2 carrots coarsely chopped 2 celery stalks coarsely chopped 3 garlic cloves chopped 2 apples, peeled and diced 5 fresh sage leaves 1 quart chicken stock 1 cup apple juice 2/3 cup plain Greek Yogurt 3 tablespoons slivered toasted almonds Olive oil Directions: Peel and dice the
Baked Garlic Zucchini Squash
Ingredients: 2 medium Zucchini squash 1/2 cup Sour cream, low-fat 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic powder 3 tablespoons parmesan cheese, grated 1/4 cup Bread crumbs, dried Directions: Preheat oven to 375 degrees. Wash the squash, and drain in a colander. Place each squash on the cutting board. Cut off the ends,
Spicy Baked Squash
Ingredients: vegetable cooking spray 1 acorn squash 1 dash salt 2 tablespoons margarine 3 tablespoons brown sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger Directions: Preheat the oven to 400 degrees. Coat the baking sheet with vegetable cooking spray. Wash the squash. Cut it in half lengthwise. Remove the seeds. Cut the squash
Squash Stuffing Casserole
Ingredients: 3/4 cup water 1/4 teaspoon salt 6 cups sliced yellow summer squash (1/4 inch thick) 1 small onion, halved and sliced 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup (8 ounces) sour cream 1 package (6 ounces) corn bread stuffing mix 1 can (4 ounces) chopped green chilies Salt
Cider Baked Squash
Ingredients: 2 medium acorn squash 1/2 cup apple cider or juice 1/4 cup packed brown sugar 1/2 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground mace Directions: Place squash in a 15-inch by 10-inch by 1-inch baking pan. Pour cider over squash. Combine the brown sugar, cinnamon and mace; sprinkle over squash. Cover with
Squash Dressing
Ingredients: 1 package (8-1/2 ounces) corn bread/muffin mix 1/2 cup water 4 cups chopped yellow summer squash 1/2 cup butter 1/2 cup each chopped onion, celery and green pepper 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup milk 1 teaspoon salt 1/2 teaspoon pepper Directions: Prepare corn bread according to package
Squash and Potatoes
Ingredients: 6 bacon strips, diced 1 large potato, peeled and diced 1 small onion, diced 1 medium zucchini, diced 1 medium yellow summer squash, diced 1 tablespoon fresh minced dill or 1 teaspoon dill weed 1/2 teaspoon salt 1/8 teaspoon pepper Directions: In a large skillet, cook bacon over medium heat until crisp. Using a
Spaghetti Squash and Sausage Casserole
Ingredients: 1 spaghetti squash (about 4 pounds) 4 (about 12 ounce) Italian-style sausage links, casings removed 2 tablespoons Parmesan cheese 2 teaspoons (salt-free) garlic and herb seasoning, such as Mrs. Dash 1 medium tomato, diced 1 cup chopped baby spinach Directions: Preheat oven to 350°. Spray a 9 by 13 baking pan with nonstick cooking
