Give you 10 points. I need recipes that includes yellow squash? I dont like squash GRILL?

Question

ANything but not the GRILL one. Please make it simple and good to eat??

Answer 1

This is my favorite squash recipe. It's a lot simpler to make than it might first appear to be.

Ingredients:

3 pounds yellow squash, sliced
1 carton (16 oz. size) sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 package cornbread stuffing
1 can (5 oz. size) sliced water chestnuts, drained
1 package (12 oz. size) cheddar cheese, shredded
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1/2 cup oil


Directions:

In a large skillet, fry squash and onion in oil until done. Drain off oil. Mash squash and onion with a potato masher and set aside.

In a saucepan, melt butter over low heat. Pour the cornbread stuffing crumbs into a mixing bowl and drizzle the butter over them, then mix until crumbs are thoroughly coated.

In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Add the cooked squash and onion and mix well.

Pour 1/2 the stuffing crumbs in a greased 9x13 casserole dish; spread evenly. Add the squash mixture and spread evenly. Top with remaining cornbread stuffing crumbs and spread evenly. Bake at 350F for 35 minutes, or until top is browned and casserole is heated through.

Answer 2

how about fried squash? Cut the squash into circles, dip into a bowl of raw eggs (about 2) to make the flour stick. Then batter in flour with salt and pepper. Fry in canola oil for 3-5 minutes or until golden. Its the only way my kids eat squash.

Squash Casserole

Boil squash with 1/2 cup onion for 20 minutes
drain and put squash in large bowl
add 1 can cream of mushroom and 1/2 cup sour cream
stir together...then add 1 cup of sharp shredded cheddar
stir gently and pour into casserole dish
top with crushed ritz crackers and spray with butter
bake a 350 for 20 minutes. Its great.

Answer 3

Boil off some orzo pasta...the little rice shaped pastas. Saute in olive oil the sliced squash, onions, shredded carrots and garlic. When everything is done combine and add a good palmfull of grated parm and a squeeze from a half a lemon. You may need a little salt and pepper to taste. Its kind of like a prima vera...kind of not. Either way it is delicious.

Answer 4

Cut the squash in half and hollow out each side and put the squash flesh aside and dump the seeds. Prepare your regular meatloaf mix with your favorite seasonings and chop up the squash flesh and mix with the meatloaf mix. Then stuff both halves with the meatloaf mixture and bake like a regular meatloaf..

Answer 5

Stuffed Squash New Orleans Style
Prepared by: Howell

Ingredients


1 lb. bulk sausage
2 medium tomatoes
1 med. Vidalia onion
1/2 tsp. salt
1 tsp. pepper
4 large squash
5.5 oz. box gumbo pasta dinner mix


Directions

1. Cut off top of squash and hollow out cavity. Par-boil squash for six minutes.

2. Brown sausage, chopped tomatoes, chopped onions, salt and pepper.

3. Prepare gumbo pasta dinner as directions call for, except leave out sausage, tomatoes and onion.

4. When pasta is done, mix meat mixture and stuff squash. They may be served hot or cold.

Answer 6

Looks like a lot of work, but it's great. i got it online and i love it.....good luck

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

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DIRECTIONS:
Preheat oven to 400 degrees F
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and put in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.

Answer 7

Sauteed squash and zucchini is good. Slice both into thin rounds. Heat pan with some butter, olive oil, then add the veggies, cook on both sides until slightly soft and a little brown, add some salt and pepper.
Fried squash coins; slice into rounds, lightly flour, then add to scrambed egg and water mixture, and lightly rub into bread crumbs. Shake off excess breading, and gently toss into a few inches of medium-high heated oil. Fry until golden brown,
Add julienne, thin, long shreds, of the squash to your pasta primavera recipe. Its made with vegetables, of your choice, gently cooked, and added with some olive oil to pasta.
Hope that helps a bit.

Answer 8

Categories : Squash - Summer*

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium yellow summer squash -- sliced
2 medium onions -- sliced
2 cans chicken broth
black pepper -- to taste
1/4 cup yogurt

makes about 1 1/2 quarts

Cook squash and onions in chicken broth for 15 minutes, or until vegetables are
soft. Add pepper and yogurt. Puree soup in blender, serve. Can be served ho
t or cold. Additional yogurt and pepper may be added to taste.

Answer 9

I love to saute squash with garlic, onions, and green peppers in some olive oil. If I serve it as a main course, I add chicken and serve it over noodles, or as a side dish, I serve it as is. You can add whatever herbs you like or just salt and pepper. I usually add some Italian seasoning. If you'd like it more "saucy", you could add a can of diced tomatoes with the juice, or some chicken stock. It all depends on what you like.

Answer 10

YELLOW SQUASH AND BELL PEPPER SOUP

***Can be prepared in 45 minutes or less.

1/4 cup chopped onion
2 tablespoons unsalted butter
1 large yellow bell pepper, thinly sliced (about 1 1/2 cups)
3/4 pound yellow summer squash, sliced thin crosswise (about 3 cups)
1/4 teaspoon minced garlic
1 cup low-salt chicken broth
2 tablespoons chopped fresh coriander

In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender puree soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.

Serve soup sprinkled with coriander.

Makes about 2 1/2 cups.