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Full Online Book HomeLearning KitchenVegetables - Yellow Squash Bake
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Vegetables - Yellow Squash Bake Post by :mastrlynx Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1537

Click below to download : Vegetables - Yellow Squash Bake (Format : PDF)

Vegetables - Yellow Squash Bake

4 large yellow squash (about 2 1/2 pounds total)
3 strips turkey bacon
1 tablespoon olive oil (divided)
1/2 pound onion, finely chopped
1 clove garlic, minced
1 tomato, finely chopped
Salt and pepper to taste
4 ounces reduced-fat, sharp cheddar cheese, grated (about 1 cup)
4 French rolls

Preheat oven to 375 degrees.

Cut thin lengthwise slice off side of each squash and hollow out center with spoon (a serrated grapefruit spoon is ideal). If necessary, cut thin sliver off opposite side such that shells sit "upright" with hollowed opening on top. Set shells aside and finely chop removed squash.

In non-stick skillet, cook bacon in half of oil over medium-high heat; remove bacon and chop.

In same pan, add remaining oil and saute onions and garlic until almost done. Add chopped squash, tomato, and salt and pepper; saute until squash is tender. Mix in chopped bacon and cheese.

Mound mixture in squash and bake 15 to 20 minutes, until browned and hot.

Serve with rolls on side.

Makes 4 servings.

Per serving: 399 calories, 48g carbohydrates, 18g protein, 15g total fat (6g saturated), 31g cholesterol, 9g fiber, 737mg sodium. Calories from fat: 34 .

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Vegetables - Squash -  Yellow Squash Muffins Vegetables - Squash - Yellow Squash Muffins

Vegetables - Squash -  Yellow Squash Muffins
2 c cooked and mashed yellow squash 2 eggs 1 c butter or margarine, melted 1 c sugar 3 c flour 1 tbsp plus 2 tsp baking powder 1 tsp salt Combine squash, eggs and butter. Stir well, then set aside. Combine remaining ingredients in a large bowl. Make a well in the center of the dry ingredients then add squash mixture. Stir just enough to moisten. Spoon into greased muffin tins, filling 3/4 foil. Bake at 375 for 20 minutes or until a wooden pick tests clean. Makes 2 dozen muffins.

Vegetables - Veggie-stuffed Zucchini Vegetables - Veggie-stuffed Zucchini

Vegetables - Veggie-stuffed Zucchini
3 medium zucchini (about 5 ounces each) 1 1/2 teaspoons margarine 1/3 cup chopped onion 2 cloves garlic, minced 1 cup chopped fresh mushrooms 1 medium tomato, chopped (1 cup) 3 tablespoons seasoned dry bread crumbs 1/4 teaspoon dried chervil leaves Salt and freshly ground pepper to taste 3 tablespoons shredded fresh Parmesan cheese Preheat the oven to 375 degrees. Cut zucchini in half lengthwise. Scoop out the pulp, leaving about 1/4 inch in the shells. Coarsely chop the pulp. Set shells and pulp aside. Melt the margarine in a 10-inch skillet over medium heat. Stir in the onion and garlic.