o 400F degrees.
Cut squash in half and scoop out
For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise
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).
Cook squash and onion, uncovered, in boiling
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.
arge plain tube. Open the squash blossoms and remove the stamens
Cook squash in microwave or Cut
n pan over medium heat for 5 to 6 mins, stirring
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.
and set aside.
Place squash halves cut side down onto
fork, and cook uncovered for 5 minutes more.
Preheat
xcess grease.
Stuff each squash half with sausage mixture. Place
nd hollow out center of squash.
Reserve pulp.
Be
Cut the top off the squash and clean out all the seeds.
Mix all the ingredients together, stir to mix well.
Stuff the squash, put it's hat back on.
Place leftover stuffing in a piece of tin foil.
Place the stuffed squash in a baking dish.
Bake in 375 oven for apprx 1 hour.
The baking time will depend on the thickness of the squash shell - mine was apprx1\" thick.
Put the leftover stuffing in the oven for the last 20 minutes of baking.
Prepare rice according to package directions; cover and set aside.
Microwave squash for 5 minutes; cut in half.
In a large bowl combine the sausage, apple, coriander and reserved rice and mix well.
Stuff each squash half with mixture (there will be some mixture left over).
Cover stuffed squash halves with plastic wrap and microwave until squash is cooked through and soft, about 5 minutes.
Top with cheese and reheat for 1 minute, then serve.
nough to hold the 4 squash halves in one layer.
Cut the crookneck squash in half lengthwise. Place them
Combine all ingredients, except squash.
Place mixture loosely in squash halves.
Bake stuffed squash in pan covered with foil. Bake for 1 hour at 350\u00b0 or until squash is tender.
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.
For the spiced pumpkin seeds: