Stuffed Banana Squash Recipes

AUTUMN STUFFED BANANA SQUASH RECIPE - (3.5/5)

Steps:

• Preheat oven to 375 degrees. Rub 1-2 Tbl olive oil onto flesh of halved squash. Rub in salt and pepper (to taste). Lay flesh down on baking sheet and bake for 45 minutes (30 for smaller squash.) While it bakes, add 2 Tbl. olive oil, onion and celery to skillet. Cook until softened and shimmery. Add sea salt and pepper to taste. In a large bowl toss apple with lemon juice. Add quinoa, pecans, raisins, sage and sauteed celery and onions. Pull the squash out of the oven, flip over and fill with quinoa stuffing. Cover with foil and bake for another 30-45 minutes, or until flesh is soft in the center.

BANANA STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350F degrees.
• Cut the acorn squash in half.
• perpendicular to the lines.
• Scoop out the sides and hack off the stem so that each half stands like a bowl.
• Combine spices with mashed banana and add vanilla.
• Add butter substitute if desired.
• Fill each bowl with mixture and smear on sides.
• Sprinkle more spices over the top.
• Place in baking dish with a little water in the bottom.
• Bake 45 minutes or until tender.

CITRUS GLAZED BANANA SQUASH

Steps:

• Melt butter in a large skillet over medium heat. Add squash cubes and water. Cover, and cook for about 5 minutes, or until squash is tender. Stir occasionally, and add more water if necessary to prevent squash from sticking to the pan.
• Reduce heat to low, and stir in the orange juice, apricot preserves, cloves, salt and pepper. Cook and stir uncovered until squash is evenly glazed.