o 400F degrees.
Cut squash in half and scoop out
For four servings of stuffed squash, split 2 decent sized acorn
175 degrees C).
Place squash halves cut side down in
Preheat oven to 400 degrees.
Prepare a square baking pan with cooking spray.
Place squash cut-side down in a baking pan.
Bake 20 minutes.
While squash is baking, combine apples, celery, onion, margarine and 2 tablespoons water in a medium bowl; mix well.
Turn squash cut-sides up.
Sprinkle with salt and pepper.
Divide apple mixture to fill cavities of the squash.
Bake stuffed squash halves, covered with foil, 30 minutes or more.
Serve hot.
Preheat oven to 350\u00b0.
Halve and clean squash.
Brush insides with oil.
Place in baking dish with 1/4-inch of water.
Set in oven to bake for 45 minutes.
Prepare stuffing by cooking onion in oil until clear.
Add sunflower seeds and stir 1 minute more.
Add salt, herbs, soy sauce and water.
Reduce heat to low and simmer uncovered 5 to 10 minutes.
Add rice or breadcrumbs.
Fill squash after 45 minutes and cook for 10 to 15 minutes more.
Cut the top from the squash or cut squash in halves lengthwise.
Steam until nearly cooked (1/2 hour or more).
Remove from the water; scoop out inside about 1-inch all around and all the squash from the top.
Sprinkle the inside with salt and add stuffing.
Hollow
out centers of squash and place in baking dish. Combine
meat,
bread crumbs, egg, salt and pepper in a mixing bowl.
Stuff into squash.
Mix soup and milk together and pour over
stuffed squash.
Bake in 375\u00b0 oven until tender (usually 45 minutes).
Skin & extract seeds, mash with a fork. Place all ingredients in a baking dish and bake at 350\u00b0 for 1 hour or until baked solid and a knife inserted comes out clean.
Preparation of Squash:
Trim stem and blossom ends of squash. Wash squash; cut necks off squash, cutting necks into 1-inch pieces.
Bulb end of squash will be stuffed.
Core bulb end of squash or use in another recipe.
Squash core more easily when they are at room temperature.
To core squash, use a vegetable/apple corer.
Try not to puncture holes in squash while coring.
o 400\u00b0F.
Cut squash in half and remove the
00 degrees.
Cut yellow squash in half lengthwise.
With
Toss together all ingredients except cheese and stuff into squash halves.
Feel free to omit or add any veg that you want.
Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
Serve with a salad and garlic bread.
Cook bones with about 6 cups water to make broth.
Wash, stem and scoop out squash, leaving sides about 1/8-inch thick.
Rinse out squash and stuff with the filling.
Place squash in pot and strain broth over them, reserving 1 cup broth for yogurt sauce. Steam for about 15 minutes.
nd proceed with recipe.
Depending on size of squash, cut into
egrees.
Halve 2 acorn squash crosswise. Scoop out seeds and
il baking dish.
Half squash lengthwise and remove seeds.
ff both ends of the squash, including the stem. Cut the
Parboil squash; cool, cut lengthwise and scoop out seeds.
Mix all other ingredients except cheese.
Stuff into split squash. Top with cheese.
Bake 30 to 40 minutes at 350\u00b0 or until meat is brown and cheese melted.
Can freeze and bake later.
Scoop out inside of squash and save.
Mix raw meat and raw rice.
Season with salt, pepper and 1/2 chopped onion.
Stuff mixture inside squash.
Arrange stuffed squash in electric skillet or Dutch oven.
Pour tomatoes and tomato sauce over stuffed squash.
Add squash that was scooped out; arrange on top of stuffed squash.
Season with salt, pepper and rest of onion. Cover and simmer for 1 hour or until rice is done.
Bake squash cut side down, 400F degrees