Stuffed squash ?

Meat

We have yellow squash coming out the wazoo right now. We usually slice and grill. Anybody have a good stuffed stuffed squash recipe? Thanks, FG.

Richard Fl

This might helkp!

Squash, Acorn, Stuffed, Smokey

Cooked at EGGtoberfest 2003 this is a colorful and delicious side dish.


Ingredients
4 acorn squash (or butternut or a small pumpkin)
Stuffing
4 large tart apples
2 bosc or firm pears
1 Tbs sugar (about)
1 Tbs dark brown sugar
1 Tbs honey or maple syrup
1/4 cup spiced rum (i.e. Captain Morgan's)
1/2 cup chopped pecans or walnuts
1/2 cup golden raisin
1/2 cup Crasin (semidried cranberries)
1 tsp cinnamon
1/2 tsp Fresh ground nutmeg (to taste)
1/4 tsp Allspice (to taste)




Directions
1 Skin, core and dice the apples and pears. Mix with the remaining ingredients. Adjust seasoning to taste. Let sit overnight!
Stuffing the squash
1 Cut acorn squash (or butternut squash or small pumpkin) in half. Clean out seed.
2 With a knife, score the inside or pike with fork several times.
3 Rub with extra rum, add a bit of salt and pepper and add stuffing.
Cook
1 Add a pat of butter to the top (I also added a but more rum).
2 Cook indirect at 450 to 500 degrees for about an hour or until squash meat is tender.
3 Scoop out stuffing and meat and serve!


Servings: 1

Recipe Type
Side Dish

Recipe Source
Author: Damon Metz, Smokey

Source: BGE Eggtoberfest '03, Smokey

Mainegg

we love to thin slice it and cook in the largest cast iron skillet we can fit on the egg heap it up as it shrinks major, with butter garlic and tons of onions till it all caramelizes. just shy of burnt if you mean the yellow summer squash it is kind of tender to stuff it has so much water in it when you cook it.

BENTE

i did two diffrent stuffed zucchini

one with rice and sausage


and thirdeye turned me onto another (which i thought was better and it was panko bread crumbs, cheese, tomato, and more cheese on top



it turned out really good!

sorry i don't have a better squash for you

Mr. & Mrs Potatohead

Here is a recipe that we like real well. I have done them with summer (yellow) squash too!

ZUCCHINI BOAT
Dad's Kitchen
From JB
Serves 4 (at least)

1 plump zucchini (8" long and about 3" in diameter)
1 onion, minced
4 cloves garlic, minced
1 yellow Banana pepper, minced
1 Sm. Garden Salsa (hot) pepper, minced
2 T. olive oil
1/4 C. dry red wine
3/4 to 1 lb. Hot or Medium, Italian sausage (fresh/bulk packed)
Grated Parmesan cheese
dash of salt
Fresh chopped parsley

1)) Brown the sausage, drain any resulting fat and set aside.

2)) Meanwhile heat the zucchini in the microwave for 2 to 3 minutes, slice in half, length wise, scoop out the inside, making a "dug-out" boat.

3)) Heat the oil in a sauté pan, add the onion, garlic and peppers and sauté until tender. Add the scooped squash, meat, dash of salt and wine. Sauté until almost dry.

4)) Place "boats" in an oil filmed glass baking dish or on / in foil. Fill the squash with the mixture (over flowing is fine), top with a little grated Parmesan cheese and fresh chopped parsley. Bake (plate setter / indirect), covered, at 350 degree F. for about 15 mins. then uncover for about 15 more