SCALLOPED SQUASH CASSEROLE RECIPES

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SCALLOPED SQUASH RECIPE - FOOD.COM



Scalloped Squash Recipe - Food.com image

Make and share this Scalloped Squash recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 9

4 cups summer squash
1/3 cup milk
1 (10 3/4 ounce) can cream of mushroom soup
1 egg
1/2 cup chopped onion
3/4 cup up herb flavored cornbread stuffing mix
12 -15 butter flavored crackers
2 tablespoons butter
1 cup grated cheddar cheese

Steps:

  • Cook sliced squash until tender, drain.
  • Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
  • Pour into a 2-quart casserole dish that has been buttered.
  • Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
  • Sprinkle this over the squash. Top with the grated cheese.
  • Bake at 350°F for 20 minutes.

Nutrition Facts : Calories 231.8, FatContent 16.6, SaturatedFatContent 8, CholesterolContent 67.1, SodiumContent 560.1, CarbohydrateContent 13.1, FiberContent 1.1, SugarContent 3.3, ProteinContent 8.7

STUFFED SCALLOPED (PATTY PAN) SQUASH RECIPE | ALLRECIPES



Stuffed Scalloped (Patty Pan) Squash Recipe | Allrecipes image

I was never sure what to do with the squash that looked like little jellyfish so I stuffed it with a mixture that reminds me of a summertime Thanksgiving meal. Even my picky children and husband like this one and we eat it with cranberry sauce.

Provided by ALud

Categories     Side Dish    Vegetables    Squash

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 10

1 large patty pan squash
3 slices bacon
½ onion, minced
1 clove garlic, minced, divided
1 cup water
1 cube beef bouillon
½ teaspoon cayenne pepper, or to taste
¾ cup shredded white Cheddar cheese
4 bread slices, crusts removed and bread crumbled, or more to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a pot of water to a boil; add squash and cook until squash can be easily pierced with a fork, 10 to 15 minutes. Allow squash to cool until easily handled, about 5 minutes.
  • Cut off one end of squash and scoop meat and seeds out of the center, leaving enough meat intact so squash will still maintain its shape. Set the scooped meat aside.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, about 10 minutes. Drain bacon slices on paper towels, reserving about 1/4 teaspoon bacon grease in the skillet.
  • Cook and stir onion and garlic in the bacon grease over medium heat until onion is translucent, 5 to 10 minutes. Add water, beef bouillon, squash meat, and cayenne pepper to onion mixture; cook until liquid is reduced by about 2/3, about 5 minutes.
  • Mix Cheddar cheese into broth mixture until cheese is melted completely, 2 to 3 minutes. Add bread crumbs and stir until mixture is the consistency of wet stuffing. Fill squash with stuffing; season with salt and pepper. Place squash in a baking dish.
  • Bake in the preheated oven until stuffing is crisp, 30 to 45 minutes.

Nutrition Facts : Calories 113.2 calories, CarbohydrateContent 6.6 g, CholesterolContent 19.8 mg, FatContent 6.9 g, FiberContent 0.6 g, ProteinContent 6.2 g, SaturatedFatContent 3.7 g, SodiumContent 418 mg, SugarContent 1.3 g

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