It is that time again. Summer squash is coming in and I invented this stuffed squash recipe to add some protein to your average squash dish. I really like this as a snack too. We will be using our items from our chicken roast on Sunday. This is quick you already have everything done.
Stuffed Summer Squash - I am using Yellow, but you can use Zucchini also!
7 small yellow squash about 6-8 inches in length. I like the young ones they are more tender.
1 slice pre cooked bacon
1 Tbsp Shallots
1/4 Cup - 1 cup Roasted onion - from roast, finely chopped
2 TBSP chicken broth from sunday
1 cup of roasted chicken from Sunday's roast- small chopped
1/2 cup of mushrooms, precooked and finely chopped
2-3 sprigs of fresh thyme or 1 T dried.
1 packet stevia or 1 tsp sugar.
1 cup shredded cheddar cheese
Pre-Roast the squash inn 400 degree oven for 20 minutes. sprinkle with salt and pepper. when it comes out scoop the seeds out so you have a little bowl in the squash. save the seeds for later.
Make the stuffing: heat bacon in the pan you're going to use. remove the bacon once you've rendered a little fat(won't be much)
add shallots
cook for 1 minute - add chopped onions - add broth - add mushrooms and cook until all liquid is gone. About three minutes.
Add packet of stevia - then pinch of salt and pepper to taste you can add the bacon back if you like I usually add a little for taste
**!!Don't worry that your making too much stuffing for the squash, I'll tell you what we're gonna do with the extra.
Stuff each yellow squash with 1 tsp of stuffing mix, top with cheddar cheese, back into the oven, or toaster oven, as I use a toaster oven for smaller dishes and sides. Bake at 400 degrees until the cheese is melted. about 5 minutes. Voila!
We're gonna make chicken salad with the remainder of the mixture ... plus the rest of the roasted chicken if you have any.
Mix remainder with a teaspoon full of mayo. I added whatever I had left over from the sunday roast, a clove of roasted garlic, some shallots, I roasted extra baby yellow squash with the squash earlier chopped that up and made this chicken salad. I had a tsp of extra cheese, put that in there too. Add mayo in small amouts until it gets where you like. Add 1/2 cup of small chopped apples and voila the best vege/fruit chicken sald you' ve ever had! I serve it over bibb lettuce. So good and satisfying good for a snack at 3:00 in the afternoon for that energy blahs also ,in a small portion.
Stuffed Summer Squash - I am using Yellow, but you can use Zucchini also!
7 small yellow squash about 6-8 inches in length. I like the young ones they are more tender.
1 slice pre cooked bacon
1 Tbsp Shallots
1/4 Cup - 1 cup Roasted onion - from roast, finely chopped
2 TBSP chicken broth from sunday
1 cup of roasted chicken from Sunday's roast- small chopped
1/2 cup of mushrooms, precooked and finely chopped
2-3 sprigs of fresh thyme or 1 T dried.
1 packet stevia or 1 tsp sugar.
1 cup shredded cheddar cheese
Pre-Roast the squash inn 400 degree oven for 20 minutes. sprinkle with salt and pepper. when it comes out scoop the seeds out so you have a little bowl in the squash. save the seeds for later.
Make the stuffing: heat bacon in the pan you're going to use. remove the bacon once you've rendered a little fat(won't be much)
add shallots
cook for 1 minute - add chopped onions - add broth - add mushrooms and cook until all liquid is gone. About three minutes.
Add packet of stevia - then pinch of salt and pepper to taste you can add the bacon back if you like I usually add a little for taste
**!!Don't worry that your making too much stuffing for the squash, I'll tell you what we're gonna do with the extra.
Stuff each yellow squash with 1 tsp of stuffing mix, top with cheddar cheese, back into the oven, or toaster oven, as I use a toaster oven for smaller dishes and sides. Bake at 400 degrees until the cheese is melted. about 5 minutes. Voila!
We're gonna make chicken salad with the remainder of the mixture ... plus the rest of the roasted chicken if you have any.
Mix remainder with a teaspoon full of mayo. I added whatever I had left over from the sunday roast, a clove of roasted garlic, some shallots, I roasted extra baby yellow squash with the squash earlier chopped that up and made this chicken salad. I had a tsp of extra cheese, put that in there too. Add mayo in small amouts until it gets where you like. Add 1/2 cup of small chopped apples and voila the best vege/fruit chicken sald you' ve ever had! I serve it over bibb lettuce. So good and satisfying good for a snack at 3:00 in the afternoon for that energy blahs also ,in a small portion.
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