HAM STUFFED SQUASH OR ZUCCHINI BOATS
I was served this when I was a guest at someone's house as a teen. At the time I would have told you I didn't like squash but I enjoyed these!
Provided by Marg CaymanDesigns
Categories Ham
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.
Nutrition Facts : Calories 366.1, Fat 22.4, SaturatedFat 11.6, Cholesterol 125.7, Sodium 461, Carbohydrate 19.2, Fiber 3.2, Sugar 6.2, Protein 23.4
BAKED STUFFED YELLOW SQUASH BOATS
Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.
Provided by Douglas Poe
Categories Vegetable
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).
Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2
HAM STUFFED ACORN SQUASH
"At the end of the growing season, we always have a few acorn squash remaining," says Laurina Jo Tucker of La Marque, Texas. "I usually bake the squash with butter and honey, but decided to try something more savory and I came up with this."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. , Meanwhile, in a small bowl, combine the remaining ingredients. Turn squash cut side up. Stuff with ham mixture. Cover and microwave on high for 2-3 minutes or until heated through.
Nutrition Facts : Calories 309 calories, Fat 14g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 971mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 4g fiber), Protein 19g protein.
QUINOA-STUFFED SQUASH BOATS
My colorful "boats" with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that's cream-colored with green stripes. In a pinch, acorn squash will do-but don't eat the skin! -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts : Calories 275 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 591mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges
HAM-STUFFED JUMBO SHELLS
This is a good way to use up leftover ham. I made it for a family reunion, and the dish came back empty. I also received a lot of requests for the recipe. -Leona Reuer of Medina, North Dakota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large nonstick skillet, saute the mushrooms, onion and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup Swiss cheese and Parmesan cheese. Cook and stir until cheese is melted. Remove from the heat. Stir in 1/2 cup of the reserved sauce., Drain pasta; stuff each shell with about 3 tablespoons of filing. Place in a 13x9-in. baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese.
Nutrition Facts : Calories 274 calories, Fat 7g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 703mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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