Squash Recipes

I need some recipes for squash. All I know to do with it is fry it or smother with onions and steam.

Creamy Squash & Pasta Toss

November 9, 2004

Here’s a super-fast, super-yummy recipe for pasta with squash. You can choose yellow squash, zucchini or both.
The pairing of this so good-for-you veggie with garlic and basil is the perfect match for our creamy sauce. Pick the bite-sized pasta of your choice, toss and serve! Your heart, and your taste buds, will thank you.


1 1/2 cups zucchini squash (or yellow squash)
1 clove garlic
1 tsp. dried basil
4 Tbsp. low-fat or nonfat ricotta cheese
1/4 tsp. black pepper
2 1/2 Tbsp. low-fat or nonfat parmesan cheese
1/4 tbsp. olive oil

  1. Rinse and cut zucchini or yellow squash into bite-sized chunks; mince garlic: reserve.

  2. Prepare bite-sized pasta such as ziti or elbows according to recipe, omit salt: add zucchini or yellow squash to boiling water with pasta during last two minutes of cooking.

  3. Meanwhile, in nonstick skillet heat oil on medium-high, sauté minced garlic about two minutes.

  4. Drain pasta and zucchni or yellow squash when ready, reserving 1/4-cup cooking liquid. Add pasta and vegetables with reserved cooking liquid to skillet; mix well with spices and cheeses. Serve immediately.

Makes 1 serving.

B-man :smiley:

Spaghetti Squash Olé

1 spaghetti squash
10 ounces lean ground beef
1 cup onion, chopped
2 cloves garlic, chopped
8-ounce can tomato sauce
2/3 cup tomato juice
1 cup black beans
7-ounce can corn
Chile powder or Mexican seasoning mix, to taste
2 ounces fat-free cheese, either cheddar or Monterey Jack

Slice spaghetti squash in half and scoop out the seeds. Place on baking sheet, cut-side down and bake 45-50 minutes or until tender.

While the squash is baking, brown the ground beef, cooking thoroughly. Drain fat and set beef aside. Dry wipe the pan used to brown the beef, and use it to sauté the onion and garlic. When onion is tender, add tomato sauce, tomato juice, black beans, and the can of corn. Season with chili powder or Mexican seasoning, and simmer for 3-5 minutes.

To serve, use a fork to scrape the spaghetti squash out of the shell. For each portion, place 1 cup of squash on a plate and then top with the beef mixture. Sprinkle each portion with 1/2 ounce fat-free cheese.
B-man :smiley:

Mixed Squash Casserole

1 C. carrots sliced 1/8-inch thick
4 c. yellow squash slices, ¼-inch thick
4 C. zucchini slices, ¼-inch thick
1/2 C. chopped onion
1 can (10 ½ ounces) condensed cream of chicken soup
1/2 C. sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 C. crumbled corn bread
2/3 C. torn or chopped dry white bread in ¼-inch pieces
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2?quart baking dish. Cover with foil. Bake 30 minutes. In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Serves 8.

B-man :smiley:

Chevre Chicken Breasts with Squash


2 large boneless chicken breasts, split, skin on
salt and pepper to taste
4 small zucchini
4 small yellow squash
1 tablespoon olive oil or other cooking oil
4 slices aged goat cheese (1 1/2-ounce each)
1 medium onion, finely diced
1 tablespoon unsalted butter
2 tablespoons chopped parsley


Preheat oven to 375 degrees F.

Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, for about 5 minutes. Transfer the chicken to a plate and set aside. When cool, place a slice of goat cheese under the skin.

Add the onions to the skillet and cook, stirring, for about 5 minutes or until soft. Transfer onions to a covered baking dish.

Add zucchini, yellow squash and butter to the skillet and cook, stirring, for about 5 minutes. Scrape into the baking dish containing the onions, add desired salt and pepper and mix well.

Arrange chicken on the squash, cover and place in the oven for 10 minutes. Arrange the breasts on a platter. Mix the squash with chopped parsley and mound next to chicken. Serve immediately.

B-man :smiley:

Baked Acorn Squash

1 Acorn Squash, halved
2 pats of butter
2 teaspoons of honey or maple syrup
2 tablespoons of brown sugar
Salt & pepper

Pre heat oven to 375 degrees. Scoop the seeds out of each half with a spoon. Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half. Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.

This is a delicious, quick and easy side dish that is great anytime of the year.

B-man :smiley:

Braised Lamb Shanks with Winter Squash and Red Chard

Really good hearty, homey meal for the cold months (or anytime). Not too difficult to prepare either.

Lamb and Squash
4 3/4 lbs lamb shanks
2 tablespoons oil
4 tablespoons butter
1 1/2 cups chopped onions
1 cup chopped carrots
1 cup chopped parsnips
4 sprigs thyme
2 whole garlic heads, unpeeled,horizontally cut in half
1 cup dry red wine
5 cups chicken stock or low-sodium chicken stock
1 large orange, peel and pith removed,quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds, crushed
1 3/4 lbs butternut squash, quartered lenthwise,seeded
1/2 teaspoon ground nutmeg
1 medium fresh fennel bulb, , trimmed and sliced
2 teaspoons grated orange rind

2 bunches red swiss chard
2 tablespoons butter

Makes: 4 servings
3 hours 15 minutes total (approx.) 45 mins prep

Preheat oven to 375F degrees.
Sprinkle lamb on all sides with salt and pepper.
Heat oil in heavy large pot over high heat.
Add lamb, cook until brown turning occasionally; about 10 minutes.
Transfer to plate.

Add 1 Tbls butter to dripping in pot.
Add onions, carrots, parsnips, thyme and garlic.
Saute until vegetables soften and begin to brown.
Add wine, boil until reduced almost to a glaze; about 4 minutes.
Return lamb to pot, arrange in single layer.
Add stock, ornage, cinnamon and 1 tsp fennel seeds, bring to a boil.
Place pot in the oven.
Braise lamb uncovered until tender, turning and basting often; about 2 hours and 15 minutes.

Meanwhile, rub cut sides of squash with 1 Tbls butter and sprinkle with salt and pepper.
Arrange squash, skin side down on a baking sheet.
Roast on sheet alongside lamb until tender; about 1 hour and 15 minutes.
Scrape squash from skins into a bowl.
Add nutmeg and 2 Tbls of butter.
Mash with a fork until almost smooth, season with salt and pepper.
Transfer lamb to a plate, strain braising liquid into a bowl; spoon off the fat if desired. Return liquid to pot.
Add fresh fennel, orange peel and 1 tsp fennel seeds.
Simmer until fennel is tender and sauce is thick enough to coat a spoon.
Rewarm lamb shanks, covered, over medium heat; about 15 minutes.
Rewarm squash in a saucepan over low heat, stirring often; about 10 minutes.
While the lamb and squash heat, cut out the center stem from the chard leaves, discard.
Coarsly tear the leaves.
Melt butter in a heavy skillet over high heat.
Add chard and toss until it wilts; about 4 minutes.
Season with salt and pepper.
Divide chard and squash among 4 plates.
Arrange the lamb atop the vegetables, spoon sauce with fennel over the top.

B-man :smiley:

Spicy Stuffed Squash


4 extra large or 6 medium acorn squash
salad oil
2 c. chopped onion
2 lbs. chuck beef, ground
1 med. green pepper, seeded, diced
seasoned salt
1/4 t. pepper
1 t. monosodium glutamate (optional)
1/8 t. cayenne
1 1/2 t. oregano
2 cloves garlic, minced
1 8 oz. can tomato sauce
1/4 c. chopped stuffed olives
3 eggs, beaten

About 2 1/2 hours before dinner:
With sharp knife slice top from each squash, remove seeds & scoop out slightly. Then plunge squash into boiling salted water, and boil 10-15 min., or until almost tender when pierced with a fork. Then, with slotted spoon, carefully remove from water & drain well.

In 3 T. hot salad oil in skillet, sauté onion until light brown; add chuck, brown well; then add green pepper, 2 t. seasoned salt, pepper, monosodium glutamate, cayenne, oregano & garlic. Sauté a few min then add tomato sauce and olives and simmer, covered 15 min. Cool slightly, then stir in eggs.

Start heating oven to 350. cut thin slice from bottom of each squash, so then stand upright; sprinkle insides w/seasoned salt. Stuff each one w/some of the chuck mixture & cover w/squash lid. Arrange squash in greased shallow baking pan; bake one hour.
Then let them stand 15 min. before cutting each into halves or quarters for serving as main dish. 8 servings

B-man :smiley:

Chicken With Zucchini Over Spaghetti Squash

1 cup spaghetti squash
2/3 cup canned tomato, chopped
3/4 cup onion, chopped
1 cup zucchini, chopped
3 ounces skinless chicken breast
1 teaspoon olive oil
Oregano, to taste
Basil, to taste
Parsley, to taste

Put tomatoes, onions, and zucchini in a pot. Add oregano, basil, and parsley to taste. Cook until onions and zucchini are done.

In the meantime, pierce a whole spaghetti squash and place on a baking sheet in the oven; cook for 1 hour at 375°F. When cool, cut and take out the seeds and shred into bowl. (Save extra for another meal.)

In a medium nonstick sauté pan, heat olive oil. Add chicken and cook until done. To serve, put cooked spaghetti squash on the plate with zucchini/tomato mixture on top. Sprinkle a little Parmesan cheese and top with chicken.
B-man :smiley:

Spinach Souffle Baked in Squash Halves

(colorful & delicious w/pork, beef or poultry)

2 med. acorn squash
1 T butter, melted
1 pkg (12 oz) frozen spinach soufflé, thawed
1/2 t. ground nutmeg

Cut squash in half crosswise. Discard seeds & strings; brush cut surfaces w/butter. Arrange cut side down in large shallow baking dish; add hot water to cover bottom of pan. Bake 375, 20 min. Turn squash cut side up; mound spinach soufflé in cavities; sprinkle
w/nutmeg. Bake 40 min longer adding more water to pan if necessary. makes: 4 servings,

B-man :smiley:

Cherry Squash Cake

Makes about 16 servings.

1 c. red maraschino cherries, chopped
1/3 c. reserved cherry syrup
3 eggs
1 1/2 c. sugar
2 1/2 c. sifted-all purpose flour
4 T double acting baking powder
1 1/2 t. cinnamon
1 t. baking soda
1 t. salt
1 c. salad oil
2 c. peeled & grated raw acorn squash (1 medium)
1/2 c. finely chopped walnuts
confectioner’s sugar
stemmed cherries for garnish

Heat oven to 350. Set aside chopped cherries & syrup. In large bowl, beat eggs. Add sugar & continue beating until well-mixed. Combine flour, baking powder, cinnamon,
baking soda & salt. Add to egg mixture alternately w/salad oil & reserved cherry syrup. Stir in chopped cherries, peeled & grated squash & walnuts. Mix well. Spoon into greased & floured 10 in. tube pan or 12 c. bundt pan. Bake 350 oven, 1 hr. & 10 min. Let stand in pan on wire rack for 10 min. Remove from pan & let cool completely. To serve, sprinkle w/confectioner’s sugar and garnish w/ stemmed cherries.
B-man :smiley:

This should get you underway with some alternatives, Jenni. Hope this helps and you and yours approve !

B-man :wink:

My Squash Medley

1 lg zucchini (cucumber size), sliced about 1/4 in. thick
1 lg crookneck yellow squash, sliced about 1/4 in. thick
2-3 medium acorn squash, sliced about 1/4 in. thick
1 Large white onion, quartered and sliced about 1/4 in. thick
2-3 toes garlic, sliced thin *or more to taste! :stuck_out_tongue: (I love garlic)
2-3 tomatoes, size depends on if the cook likes them.
Kosher salt & freshly ground pepper to taste.
1 jalapeno, chopped fine *optional

I usually pack some of this away in the freezer. When I go to cook it, I have 2 ways.

  1. Add enough water to boil, or steam.
  2. Sauté it in a skillet with equal amounts of EVOO (Extra Virgin Olive Oil) and butter or margarine and a tablespoon or 2 of soy sauce.

Butternut Squash Risotto

2 tbsp margarine or butter
1 medium onion, diced
2-1/2 cups peeled, cubed butternut squash
1 clove garlic, minced
4 cups vegetable broth, heated to a simmer
1-1/4 cups arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
salt and pepper to taste

Melt margarine/butter in large saucepan over medium heat. All onion and squash and cook, stirring, for about 2 minutes, just until onion begins to wilt.

Add garlic and 1/2 cup vegetable broth. Lower heat to a simmer, cover and cook, stirring occasionally, for about 10 minutes or until the squash is tender.

Add rice and cook, stirring, for 2 minutes. Add wine and cook until wine is almost completely absorbed, another 2-3 minutes.

Begin adding remaining broth, 1/2 cup at a time, stirring constantly. As the broth is absorbed, add another 1/2 cup broth, cooking and stirring, until the rice is tender but not mushy and all the broth has been used up, about 20 minutes. Stir in cheese, salt and pepper and serve immediately.

Makes 4 servings.

This is not a dish that you leave cooking while doing something else. You constantly have to keep stirring. So unplug the phone and lock up the kids :wink: just kidding!