Microwave Squash Parmesan

veg  Microwave Squash Parmesan - This magnificent, homemade, squash parmesan recipe is ideal for those on-the-go nights. Quick and easy, this microwave recipe, looks and tastes like you spent hours preparing it, no need to tell everyone hoe secretly simple it really is!

Prep Time: 10 mins
Cook Time: 15-20 mins
Main Ingredient: Squash
Difficulty Level: 1

Ingredients to make Microwave Squash Parmesan

1 sm Onion, peeled, chopped
3 sm Yellow squash, sliced 1/4 inch thick (1lb)
1/4 c Water
1 c Milk
3 sl White bread with crusts removed, crumbled
1 t Salt
2 T Melted butter
1/2 c Grated Parmesan cheese
Italian flavored fine dry Bread crumbs

**Variation: Zucchini may be substituted for yellow squash.

Directions to make Microwave Squash Parmesan

Step 1:Place chopped onions and sliced squash in a 2-quart, heat- resistant, non-metallic casserole with water. Cover tightly and heat in Microwave Oven 7 minutes or until squash is tender. Drain excess water.
Step 2:Soak crumbled slices of white bread in 1 cup milk, 5 minutes. Add salt, melted butter and grated cheese to bread and milk mixture. Stir to combine. Pour bread and cheese mixture over squash and stir to mix together thoroughly. Sprinkle top of mixture with Italian flavored dry bread crumbs.
Step 3:Cook, uncovered, in Microwave Oven 10 minutes or until cheese is melted.

Image Source: karenandbrademerson

Best Baked Squash

sq Best Baked Squash -This astounding baked squash recipe has only three ingredients to it! Great for beginner cooks, as it is extremely simple, and very tasty, All you do is scoop out the squash, add butter and brown sugar, and oven bake, how much easier can you get? And wait until you taste it.
Prep Time: 5 mins

Cook Time: 30 mins
Servings: 4-6
Main Ingredient: Acorn Squash
Difficulty Level: 1

Ingredients to make Best Baked Squash

1 Acorn Squash, 1pound
1 Tsp. Butter
2 Tsp. brown sugar

Directions to make Best Baked Squash

Step 1:Preheat oven to 400°F.
Step 2:Place 1/2 tsp. butter and 1/2 tsp. brown sugar in the cavity of each squash.
Step 3:Set the squash in the preheated oven and reduce the heat to 350°F. Roast for approximately 30 minutes. Using a spoon occasionally baste the top and inside of the squash with the sugar/butter mixture. Cool 5 minutes before serving.

 

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Quick Zucchini and Herbs

sqs Quick Zucchini and Herbs - This simple, quick healthy recipe is made with very basic ingredients, and done in the microwave, so it is ready in no time at all! Fresh, zucchini squash is cut up and mixed with the aromatic blend of oregano, basil, and parsley, while quickly steamed in the microwave. An easy, no fuss, and healthy side dish that will complement any meal.

Prep Time: 5 mins
Cook Time: 10-13 mins
Main Ingredient: Zuccini
Difficulty Level: 1

Ingredients to make Quick Zucchini and Herbs

6 lg Zucchini
1/4 c Water
3 T Butter or margarine
3 T Olive oil
2 t Salt
2 t Chopped parsley
1/2 t Dried basil leaves
1/2 t Dried oregano leaves

Directions to make Quick Zucchini and Herbs

Step 1:Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender.
Step 2:Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute.
Step 3:Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.

Image Source: AlishaV

Spaghetti Squash

Spaghetti Squash - This informative video tells you all you will ever need to know about spaghette squash. It’s taste it’s texture, how to buy, how to store, even how to cook, and lots more!


How To Make Spaghetti Squash Video

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Butternut Squash Rissoto

Butternut Squash Rissoto - This recipe featues the delectable butternut squash and creamy rissoto rice. The squash is slow roasted first, for tenderness, and the rissoto is made with white wine, so it absorbs all the wines flavor. Put the two together and the result, Wow!


How To Make Butternut Squash Rissoto Video

Image Source: evanwc

Butternut Squash Carrot and Parsnip Ragout

butternut_squash_carrot_parsnip_ragout Butternut Squash Carrot and Parsnip Ragout - This succulent, butternut squash recipe has an abundance of vegetables in it. We listed the winter variety but feel free to use your favorites or whatever you have on hand. Reheats well in the microwave, if you happen to heve any left!

Prep Time: 25 mins
Cook Time: 30 mins
Main Ingredient: Winter Vegetables
Difficulty Level: 2

Ingredients to make Butternut Squash Carrot and Parsnip Ragout

1 tsp Olive oil
3 c Butternut Squash,peeled,cubed,(about 1 lb)
Salt & freshly ground black Pepper
1 1/4 c Reduced-sodium Vegetable Broth
1 Tbsp Butter
2 c Peeled,diced carrots
2 c Peeled,diced parsnips
1 t Sugar
2 lg Leeks,trimmed,all but 2 inch of green removed
Freshly grated nutmeg to taste

Directions to make Butternut Squash Carrot and Parsnip Ragout

Step 1:Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat olive oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 c of the stock and transfer the pan to the oven. Bake for 15 minutes, or until squash is just tender; do not over cook.
Step 2:Meanwhile, in a large nonstick skillet, heat butter oven medium heat. Add carrots, parsnips, sugar and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer until tender, about 10 minutes.
Step 3:Transfer to a dish and set aside. Add leeks and the remaining 1/4 c stock to the skillet, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes. Add the reserved squash, carrots and parsnips and toss gently.
Step 4:Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving.

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Butternut Squash Bread

butternut_squash_bread Butternut Squash Bread - This easy squash recipe is just great! Since everyone loves nice, fresh, homemade bread, we thought, why not put some veggies in it? This will make three loaves, so you can put one or two in the freezer for next time!

Prep Time: 20-30 mins
Cook Time: 25-30 mins
Main Ingredient: Squash
Difficulty Level: 3

Ingredients to make Butternut Squash Bread

2 pk Active dry yeast
1/2 c Warm water
1 1/4 c Mashed,cooked,butternut squash
1 c Warm milk
2 Eggs,beaten
1/3 c Butter or margarine,melted
1/3 c Sugar
1 ts Salt
7 c All-purpose flour

Directions to make Butternut Squash Bread

Step 1:In a mixing bowl, dissolve yeast in water; let stand for 5 min. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Step 2:Turn onto a floured board; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Step 3:Punch dough down. Shape into three loaves; place in greased 8×4×2 inch loaf pans. Cover and let rise until doubled, about 30 min. Bake at 375 degrees for 25-30 minutes or until tops are golden.

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Broiled Marinated Squash

broiled_marinated_squash Broiled Marinated Squash - A simple recipe for an “out of the ordinary” side dish. A delicious medley of assorted squashes mixed with the perfect blend of spices, then broiled up quickly. The marinade doubles as a sauce, so we suggest rice with this.

Prep Time: 10 mins
Cook Time: 10 mins
Main Ingredient: Squashes
Difficulty Level: 1

Ingredients to make Broiled Marinated Squash

2 lb Mixed baby squash,(zucchini,yellow sqash,patty pan,crookneck,split lengthwise
4 Baby japanese eggplant,sliced into thirds lengthwise
1/4 c Olive oil
1 c Light soy sauce
1 c Lime juice
2 T Fresh minced ginger
6 Cloves garlic, minced
2 T Ground cumin seed

Directions to make Broiled Marinated Squash

Step 1:Mix it all together and marinate the vegetables for 1-2 hours. Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes.
Step 2:Note: any part that is not covered with marinade will burn. The leftover marinade make a good stir-fry sauce or gravy over rice etc. You can also marinate overnight, then grill the veggies on a BBQ in a grilling basket.

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Calico Squash Casserole

calico_squash_casserole Calico Squash Casserole - Squash and every other vegetable you can imagine make this incredibly healthy casserole. Quick, easy, and positively loaded with vitamins and nutrients. Try it with a warmed up dinner roll, if you think you’ll have room.

Prep Time: 15 mins
Cook Time: 30 mins
Servings: 6-8
Main Ingredient: Garden Vegetables
Difficulty Level: 2

Ingredients to make Calico Squash Casserole

1 lb Yellow squash,sliced
1/2 lb Zucchini,sliced
1 c water
1/2 c Onion,chopped
1/4 c Green pepper,chopped
3 tb Green onion,chopped
1/4 c Butter or margarine,melted,divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of mushroom soup,undiluted
1 ea 8 ounce can water chestnuts,drained,chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento,chopped
1 lg Carrot,grated
1/2 ts Salt
1/4 ts Pepper

Directions to make Calico Squash Casserole

Step 1:Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.
Step 2:Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
Step 3:Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
Step 4:Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated.

Image Source: szlea

Chilled Summer Squash Soup with Fresh Herbs

chilled_summer_squash_soup_with_fresh_herbs Chilled Summer Squash Soup with Fresh Herbs - This one-of-a-kind soup is served chilled, making it a great summer recipe. Fresh herbs are added to compliment the unique flavor of the vegetable mix. A great way to use healthy squash and zucchini.

Prep Time: 10 mins
Cook Time: 20-30 mins
Servings: 6
Main Ingredient: Squash, Zucchini
Difficulty Level: 2

Ingredients to make Chilled Summer Squash Soup with Fresh Herbs

4 Medium Zucchini,washed,sliced 1 inch thick
1 Large Yellow Crookneck Squash,washed,sliced 1inch thick
1 Pattypan Squash,quartered **
1 Large Onion — thinly sliced
1 Teaspoon Garlic — finely minced
3 To 3.5 Cups Vegetable Broth
Salt And Freshly Ground White Pepper,to taste 2 Tablespoons Fresh Basil,finely chopped
2 Tablespoons Fresh Parsley,finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk

Garnish
Fresh Basil,chopped
Fresh Parsley,chopped

Directions to make Chilled Summer Squash Soup with Fresh Herbs

Step 1:In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender
Step 2:Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight.
Step 3:When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with chopped basil and parsley.
Step 4:**This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup.

Image Source: foodistablog

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