Spicy Southern Squash Casserole
Been out a bit visiting some family, but I'm back now in the kitchen firing up my take on my Mom's Southern Squash Casserole. This is very easy to make and has the Ravishing Mrs. Ritter's enthusiastic seal of approval. It's very tasty!
Ingredients:
4 large yellow squash
1 medium onion (I used a large green onion), diced
1 carrot diced
2 jalapenos diced
1/2 cup melted, salted butter (that's one stick)
8 oz sour cream
1 can condensed cream of mushroom soup (don't add water)
1 6 oz box of store-bought stuffing (I used cornbread stuffing)
Optional: Shredded cheese to top, pepper to taste
Directions:
1. Trim off ends of squash, slice into 1/3 to 1/2 inch thick slices. Par boil for 5 minutes.
2. Combine all ingredients in a large mixing bowl. Stir until combined.
3. Lightly grease casserole dish with cooking oil or shortening.
4. Pour mixture into casserole dish and smooth out until top is even.
5. Bake at 350 degrees for 35 minutes.
6. Cover top with grated cheese and put back into oven for additional 10 minutes.
Cook longer if you like the top a little browner.
Spaghetti Squash 4 Ways
Breakfast Spaghetti Squash (Bacon & Egg)
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1/2 cup of bacon, chopped
4 eggs
1/2 cup cheddar cheese
green onion, garnish
PREPARATION
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside.
Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes.
Garnish with chopped green onion and black pepper.
Serve immediately and enjoy!
Four Cheese Spaghetti Squash
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups milk
1/2 cup parmesan cheese, divided in half
1/4 cup cheddar cheese
1/4 mozzarella cheese
1/4 monterey jack cheese
chopped parsley, for garnish
PREPARATION
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously.
Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened.
Add all four cheeses to the sauce and stir until melted.
Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce.
Bake until the filling is hot, about 5 minutes.
Garnish with chopped parsley.
Serve immediately and enjoy!
Chicken Enchilada-Stuffed Spaghetti Squash
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
2 cups of shredded chicken, cooked (rotisserie chicken)
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
1/4 teaspoon salt
3 tablespoon cold water
1/3 cup onion, chopped
1/3 cup bell pepper, chopped
1/4 cup black beans
1/2 cup red enchilada sauce
1/2 cup shredded Mexican cheese blend
PREPARATION
Preheat oven to 400ºF / 200ºC.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool.
In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.
Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform.
Use a fork to scrape the squash strands and “fluff” it up.
Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese.
Bake until filling is hot and cheese has melted, about 10 minutes.
Serve immediately and enjoy!
Tomato Meat Sauce Spaghetti Squash
Serving Size: 4
INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1 pound ground beef
1 yellow onion, diced
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 cup shredded mozzarella
chopped parsley, for garnish
INSTRUCTIONS
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer.
Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese.
Bake until the feeling is hot and cheese is melted, about 5 minutes.
Garnish with chopped parsley.
Serve immediately and enjoy!
Music provided by Audio Network. Used with permission
Smoked Yellow Squash Casserole | Thanksgrilling Powered by Kingsford
Have the perfect Thanksgiving spread with Thanksgrilling, powered by Kingsford! ????
Check out Kingsford's YouTube channel here for more recipes using the Kingsford Pellets!
INGREDIENTS
4-5 yellow squash
4 cups crushed Ritz Crackers
2 cups Colby cheese
2 cups cheddar cheese
2 eggs
1/2 onion
1/2 cup milk
1/2 cup butter
2 tbsp. Ben's Heffer Dust
2 tbsp. Colden's Freakin' Greek Rub
INSTRUCTIONS
1. Preheat grill to 400°F.
2. Wash & slice yellow squash into half moon shapes.
3. Place squash on a non-stick grill mat or a sheet of aluminum foil. Grill for 20 minutes.
5. Add crushed Ritz Crackers to mixing bowl. Add Colby & cheddar cheese. Mix well.
6. In a separate mixing bowl, beat eggs. Add onion, milk, butter, & squash. Mix well.
7. Add Ben's Heffer Dust, Colden's Freakin' Greek Rub, & half of the Ritz Cracker/cheese mixture. Mix well.
8. Add mixture to cast iron skillet.
9. Sprinkle remaining Ritz Cracker/cheese mixture on top of casserole.
10. Grill for 30-45 minutes until golden brown & bubbly.
11. LET COOL & enjoy. Happy Thanksgiving!