Psychology of feelings 

Low-calorie squash dishes. A variety of squash dishes. What to cook from squash quickly and tasty: vegetable puree soup with millet

Squash are vegetables that can surprise not only with their unusual shape, but also with their original taste. Find out what dishes can be prepared from them and what products are best combined with them.

Squash is eaten only after heat treatment, because... their pulp is denser and drier than that of their closest “relatives” of zucchini. But in taste and content of vitamins and other useful substances, these flying saucer-shaped vegetables are even superior to their “brothers.”

Appetizer of squash with tomatoes

Appetizer of squash with tomatoes

This unusual snack has a spicy taste!

You will need : 4 medium-sized squash, 2 large tomatoes, 2-3 cloves of garlic, a bunch of parsley, mayonnaise to taste.

Preparation. Wash the squash and cut into medium-thick slices. Roll them in flour and fry until golden brown. Place on a flat dish and cool. In a shallow bowl, mix mayonnaise with chopped garlic and brush the squash with this mixture. Place the tomatoes cut into slices on top, which should also be lightly greased. Top with parsley sprigs and a delicious appetizer is ready!


You will need :2 medium sized squash, 1 carrot, 2 cloves garlic, salt and pepper to taste.

Preparation. Wash the vegetables thoroughly and cut into small pieces. Place them in a pan of boiling water, add salt, then add the whole garlic cloves. Vegetables need to be cooked until tender, after which the soup needs to be cooled and chopped in a blender. If necessary, add a little pepper to the soup before serving.


You will need : 4-5 small squash, butter, breadcrumbs, a bunch of parsley.

Preparation. Wash the squash and place it in a large saucepan of boiling water without cutting it. You need to cook them for 15-20 minutes, after covering them with a lid. When the vegetables are cooked, drain the water, place them on a plate, brush with a little butter, and sprinkle with breadcrumbs and chopped herbs on top.


You will need : 2 medium-sized squash, 150 g pumpkin, 2 tomatoes, 1 carrot, 2 chicken eggs, 1 glass of milk, a bunch of dill, breadcrumbs, vegetable oil, salt and pepper to taste.

Preparation. Peel the squash and pumpkin and cut into medium-thick slices. Cut carrots and tomatoes into circles. Grease a baking dish with vegetable oil and sprinkle generously with breadcrumbs. Place carrots on them, then pumpkin, and tomatoes on top of it. Each layer should be lightly salted and peppered. Place the squash on top of all the vegetables and place the dish in the oven for 15 minutes.

While the vegetables are cooking, you need to make the sauce. To do this, in a deep container, mix eggs with milk, chopped dill and 1 tbsp. crackers. Pour the mixture into the casserole and bake for another 20 minutes. Your family will appreciate the taste of this hearty dish!


You will need : 2 medium squash, 2 onions, 1 cup flour, 2 chicken eggs, vegetable oil for frying, salt to taste.

Preparation. Peel the squash and grate it. Also peel and finely chop the onion. In a deep container, mix chopped squash, onion, eggs and salt. Mix everything thoroughly, then add flour. Fry the pancakes in a well-heated frying pan with a large amount of oil.


You will need : 4 medium-sized squash, 500 g minced pork, 2 onions, 2 cloves of garlic, 150 ml sour cream, butter, salt and pepper to taste.

Preparation. Wash the squash, cut off the “lids” on top and peel the pulp from the vegetables, leaving the walls 1 cm thick, chop the onion and garlic, mix them with the minced meat, add sour cream, salt, pepper and mix thoroughly again. Fill the squash with the resulting mass, close the top with cut “lids” and lower into the pan. Pour water in there to fill all the gaps between the squashes and simmer the vegetables for 30 minutes. A very unusual dish!


You will need : 2 small squash, 1 onion, 1 tbsp. grated horseradish, several sprigs of parsley, pepper, salt and mustard - to taste, mayonnaise.

Preparation. Grind the squash, place in a deep container and mix with onion, horseradish, pepper, mustard, parsley and mayonnaise. Let the salad sit for a while, then drain off the excess juice and serve. The top of the salad can be decorated with chopped onions. This salad will not leave the male part of your family indifferent!

We have shared with you the recipes for making squash that we know. What secrets does your home cookbook keep?

What dishes can be prepared from squash is a question that probably every housewife asks herself in the summer. Indeed, many delicious and varied dishes can be made from this vegetable.

I offer you interesting recipes for boiled and fried squash.

So, delicious squash dishes.

A dish of fried squash.

3-4 medium squash;

100 grams of grated cheese;

50 grams of butter;

Peel the squash and cut into small pieces, add salt and fry in a frying pan. Place butter, grated cheese and egg in a casserole. Add salt and parsley. Heat the mixture and dip the squash in it. Combine pieces of vegetables in pairs, bread in flour, dip in beaten egg, dip in breadcrumbs and fry in vegetable oil until golden brown.

This squash dish is perfect for both morning meals and lunch and dinner. It can also be used as a side dish for meat.

A dish of boiled squash.

Half a teaspoon of sugar;

Wash the vegetables and, without peeling the skins, cut them into cubes. Boil water, add sugar and salt, pour in the squash. Boil them for 10 minutes and then drain in a colander. Then place on a plate, sprinkle with breadcrumbs and pour over butter.

Boil whole vegetables for 15-20 minutes, then chop, place on a plate, pour sour cream and garnish with herbs.

A dish of squash and meat.

150 grams of minced meat;

Two tablespoons of parsley;

A teaspoon of mustard;

Ground black pepper, salt (to taste).

Peel the skin from the squash and cut it in half. Carefully remove the middle with a spoon, salt the vegetable and after 20-30 minutes drain the juice that appears.

Peel the onions and carrots, cut into small pieces and fry in a frying pan. Add minced meat and simmer. When the meat is fried, let it cool, then add chopped egg, pepper, mustard and parsley to the minced meat.

Place the filling in the squash halves and sprinkle grated cheese on top. Wrap in foil and bake in the oven at 180 degrees Celsius for 20 minutes.

As a filling for stuffing squash, you can use not only minced meat, but also vegetables: onions, carrots, tomatoes, garlic, etc.

Squash dishes for every day
What dishes can be prepared from squash so that they are dietary and healthy? Let's figure it out.

Source: effektivniedieti.ru

Patisson, like zucchini, is a medicinal and dietary product. Squash is fried, stewed, pickled. By the way, pickled squash and zucchini are much tastier than pickled cucumbers.

500 g squash, 2-3 red tomatoes, 1 onion, 0.75 ml glass of sour cream, dill, parsley, salt to taste.

Wash the fruits, peel them (young fruits do not need to be peeled), chop them on a coarse grater.

Peel and finely chop the onions, wash the tomatoes and cut into slices. Wash the greens, dry on a towel, and chop finely. Mix everything, add salt and season with sour cream. Instead of sour cream, you can use mayonnaise, then you don’t have to add salt, or use vegetable oil for dressing, and you can sprinkle the salad with lemon juice.

In addition, you can add an apple, peeled and grated on a coarse grater, to the salad.

Squash omelette

For one small squash 1-2 eggs, a little dill and parsley, green onions or red tomato, 1 tbsp. spoon of vegetable oil, salt to taste.

Cut the squash into small cubes, lightly salt and fry in vegetable oil. Beat eggs, mix with squash, add salt to taste. Finely chop green onions or tomatoes (you can do both) and add to the squash. Stir.

Pour the mixture into a heated frying pan with vegetable oil, put on low heat, cover with a lid and fry until done. When serving, sprinkle with dill and parsley.

Squash with meat

200 g boneless meat, 500 g squash, salt to taste, vegetable oil for frying.

Cut the meat into thin slices, salt, pepper, beat, cut into thin strips and fry in vegetable oil. Cut the squash into thin slices, add to the meat and simmer over low heat until cooked. When serving, you can sprinkle chopped dill and parsley on top or pour sour cream on top.

Dessert “Pineapple from squash”

1 squash weighing about 1 kg, 1 large thick-skinned lemon, 300 g sugar, 2 liters of water, 2-3 cloves.

Peel the zucchini, remove the seeds, cut into slices.

Cut the lemon, remove the seeds (it is necessary, otherwise the dessert will be bitter), grate along with the rind, or grind in a mixer, or grind in a meat grinder. Add lemon, sugar, cloves to the squash. Pour water, put on fire, bring to a boil and boil for 5 minutes. Leave for a day.

Patisson takes on the taste of pineapple.

Squash salad for future use

1 kg of zucchini, 2-3 onions, 100 g of dill, 50 g of horseradish.

To prepare the marinade: for 200 ml of water, 3 tbsp. spoons of sugar, 1 tbsp. a spoonful of salt, 1 glass of 9% vinegar, 2 peas of black and allspice, 2 bay leaves, 1/2 teaspoon of mustard seed.

Peel the squash, cut into pieces, add salt, mix and let sit for 10-12 hours.

Cut the onion into rings, peel the horseradish root and cut into pieces. Arrange the squash in jars, alternating with layers of onion and pieces of horseradish.

Boil all the spices and sugar in boiling water for 4-5 minutes, remove from heat, pour in vinegar and fill the squash to the very top of the jars. Turn over onto the lid and cool under a blanket. Keep refrigerated. Or fill the jars up to the shoulders with marinade (the squash should be completely filled), cover with lids and sterilize the liter jars for 15 minutes. Roll up. In this case, the workpiece can be stored at room temperature.

Canned squash

For one liter jar 600 g of squash, 100 g of bell pepper, 6 - 8 cloves of garlic, 5 -6 black peppercorns, 15-20 g of dill, for filling, take 250 ml of water, 30 g of salt, 30 ml of 9% vinegar :

Wash small squash with undeveloped seeds, drain and cut into slices 2 cm thick. Cut and remove seeds from the pepper, cut into quarters. Peel the garlic and cut into slices. Finely chop the washed dill.

Place the squash in a jar, layering with garlic, pepper and dill. Prepare the filling by boiling water with salt, remove from heat and pour in vinegar. Pour the squash and roll up the jars, cool under a blanket.

Culinary recipes from squash
Culinary recipes from squash

Source: medn.ru

Literature

Books → Dishes from eggplant, zucchini, squash → Main courses from squash

2 squash, 1-2 eggs, 2 tablespoons flour, 2 tablespoons vegetable oil, dill and parsley, salt and pepper to taste.

Wash the squash and greens. Cut the squash into slices. Beat the eggs, lightly salt and pepper, then dip the squash slices into the egg mixture, roll them in flour and fry in vegetable oil on both sides until golden brown. Sprinkle with chopped herbs. Serve the finished dish with sour cream or tomato salad.

3-4 squash, 2 eggs, 100 g grated cheese, 100 g sour cream, 50 ml vegetable oil, 2 tablespoons flour, parsley, salt and pepper to taste.

Wash the squash, peel and cut into 4 pieces. Beat eggs, add salt, pepper and flour. Prick the squash pieces with a fork, immerse them in the prepared batter and fry in a frying pan on both sides. Place the finished squash in a saucepan in layers, sprinkle with grated cheese, chopped herbs and add sour cream. Then place in a preheated oven for 15–20 minutes. Place the finished squash on a dish, garnish with parsley sprigs and serve.

3-4 squash, 2 tomatoes, 4 tablespoons of vegetable oil, 2 eggs, 2 tablespoons of sour cream, 1 bunch of parsley, salt and pepper to taste.

Wash vegetables and herbs. Peel the squash, put it in boiling water for 3-5 minutes, then remove it and cut it into slices. Cut the tomatoes into slices. Chop the parsley. Beat eggs with sour cream.

Place the squash and tomatoes in a frying pan, add salt and pepper, add 2 tablespoons of vegetable oil and fry for 5-7 minutes over medium heat.

Then place in a mold greased with the remaining vegetable oil, pour over a mixture of eggs and sour cream and bake in an oven preheated to 180°C for 5–10 minutes.

Place the prepared vegetables on a dish, sprinkle with parsley and serve.

400 g squash, 400 g small new potatoes, 300 g sour cream, 100 g butter, 2 bunches of green onions, 1 bunch of dill, sugar, salt and pepper to taste.

Wash vegetables and herbs. Bring the potatoes to a boil, add salt and sugar, cook for about 10 minutes. Add the diced squash and continue cooking until soft, then drain.

Melt butter in a large frying pan, fry chopped green onions in it, then add finely chopped dill and vegetables. Simmer everything for 10–15 minutes, add sour cream.

Season the finished dish with salt and pepper and serve hot.

3–4 squash, 1 carrot, 1 onion, 1 celery root, 100 g grated cheese, 50 g sour cream, 50 ml vegetable oil, 2 tablespoons tomato paste, 2–3 cloves garlic, green onions, parsley, salt to taste .

Wash vegetables and herbs. Peel the squash from the stalk with some of the pulp and seeds and boil until half cooked in salted water. Chop carrots, onions, celery root, green onions, garlic, add salt and simmer for 5-10 minutes in hot oil. Then add tomato paste and stir.

Fill the squash with the prepared minced vegetables, place on a baking sheet, brush with sour cream, sprinkle with cheese and bake. Garnish the finished dish with parsley and serve.

1 kg of squash, 1 onion, 3 eggs, 100 g of grated cheese, 3-4 slices of white bread without crust, 50 ml of butter, 2 tablespoons of mayonnaise, 1 tablespoon of dry parsley, salt and pepper to taste.

Peel and wash the squash and onions. Boil the squash in salted water for 8-10 minutes.

Then cut in half and scoop out the pulp. Mix the pulp with onion and simmer in butter for 5-7 minutes.

Remove from heat, add 2 raw eggs, chopped white bread, dry parsley, salt, pepper and mix. Fill the squash and place on a baking sheet.


Literature Books → Dishes from eggplant, zucchini, squash → Second courses from squash 2 squash, 1–2 eggs, 2 tablespoons of flour, 2 tablespoons of vegetable oil, dill and

Source: www.poesh-ka.ru

Squash. Healing properties. Recipes.

The plant of the Cucurbitaceae family is a variety of hard-barked pumpkin. The leaves are large, slightly dissected, dark green on a long petiole. The fruit is small, flattened, disc-shaped or bell-shaped with rounded-toothed edges, white, yellow, salad or green with dense white or cream pulp. Squash is cultivated in small areas in Europe and Asia, but it is most popular in the USA and Canada. It is not widely spread in the Russian Federation; it is cultivated mainly in areas provided with heat, as well as everywhere on personal plots in different zones.

Collection and storage

Usually, the fruits are picked when they have a diameter of 10-12 cm (weight 250-400 g), and for canning - with a diameter of no more than 7 cm (4-5-day-old ovaries), so that they fit whole into glass jars. Collection is carried out regularly, after 2-3 days, otherwise the flesh becomes coarser and the knees become harder. In addition, fruits left on plants longer delay the formation of new ovaries. Fruits collected in a timely manner have dense, juicy pulp, delicate skin, and the seeds are not developed. They can be stored for 4-5 days only in refrigerators.

Chemical composition

Action and application

Squash is a valuable product in dietary and therapeutic nutrition. They promote better absorption of protein foods, removal of harmful substances from the body, and maintenance of an alkaline blood reaction. They are recommended to be included in the menu for diseases of the cardiovascular system and digestive organs.

Many delicious and delicious dishes are prepared from fresh squash. They are eaten boiled, stewed, baked, fried, stuffed. Used for side dishes for meat dishes, preparing vegetable caviar, salads, etc. Squash can be preserved at home.

Canned squash

Washed young ovaries, with the stalk and apical part cut off, blanch for 2-3 minutes in boiling water and immediately cool in cold water. Place in 1-3 liter glass jars, add parsley leaves, celery, horseradish, dill, garlic, bay leaf, add marinade (salt - 5-7%, vinegar essence - 1 -1.3%) and sterilize in boiling water (liter jars - 8-10 minutes, 3-liter jars - 20 minutes). After this, roll up the jars with lids.

Boiled squash

Washed unovergrown fruits (300 g), with the stalk and top cut off, cut in half or into pieces (leave small fruits whole), place in boiling salted water, steam for 15-20 minutes, remove from water, season with oil (25-30 g ) or sprinkle with toasted breadcrumbs or grated cheese and serve.

Fried squash

Cut the fruits (500 g) into slices 1-1.5 cm thick, sprinkle with salt and fry in oil (30 g) on ​​both sides until golden brown. Serve warm with sour cream. You can fry squash cut into small cubes and salted (500 g) in vegetable oil (30 g), pour in sour cream (50-60 g) and simmer for 5-10 minutes, after which they taste like mushrooms.

Squash stewed with meat

Cut the fruits (300-500 g) into cubes, add stewed or fried, almost cooked meat (100-200 g), add salt and simmer for 15-20 minutes in the oven or on the stove. If desired, you can season with tomatoes (2 pcs.) or tomato sauce. Serve sprinkled with pepper or herbs.

Squash caviar

  • Squash – 3 pcs.,
  • tomatoes – 2-3 pcs.,
  • vegetable oil – 2 tbsp. spoons,
  • onion - 2 heads,
  • salt.

Cut the squash into slices, pass through a meat grinder, place in a deep frying pan, add vegetable oil and simmer until soft. Then add finely chopped tomatoes, fried onions, salt and simmer for another 10-12 minutes.

Pickled squash

Place fruits with a diameter of 4-5 cm with cut off stalks and tops into boiling salted water, cook for 3-5 minutes, and drain in a colander or sieve. Place dill, celery, tarragon, blackcurrant leaves in sterilized jars, place the squash in rows and pour over the hot marinade. Cover the jars with lids and place them in a tank of hot water (60...70°C) on a wooden circle or grid for sterilization. As soon as the water in the tank begins to boil, the jars are removed, rolled up, turned upside down and cooled.

Squash with butter

  • Squash – 200 g,
  • butter – 1 tbsp. spoon,
  • salt.

Boil the squash in a small amount of salted water until tender, drain and serve with melted butter.

Vegetable porridge from squash

  • 2 squash with thin skin (this means not elderly),
  • 2-3 carrots,
  • 1 sweet pepper,
  • 1 onion (preferably more)
  • 2-3 medium ripe tomatoes,
  • 3/4 cup rice,
  • 1 clove of garlic.

Wash the rice and soak in cold water for 20-30 minutes, and at this time cut the squash into cubes (unpeeled but washed), grate the carrots, finely chop the onion and pepper into strips. Drain the water from the rice, pour in 1.5 cups of cold water, put on fire, 5 minutes after boiling, add the squash and salt (to taste). Meanwhile, fry the onion in vegetable oil until golden brown, add carrots, chopped tomatoes and peppers and simmer until half cooked (10-15 minutes), throw it all into the porridge, boil a little more, turn off and add herbs and black pepper, squeeze garlic. You can eat it hot or wait until it cools down, with or without sour cream.

Squash recipes are delicious and simple
Squash contributes to better absorption of protein foods, removal of harmful substances from the body, and maintenance of an alkaline blood reaction. They are recommended to be included in the menu for diseases of the cardiovascular system and digestive organs.

Patisson is a grateful vegetable. It does not require special care, always produces a good harvest, and looks beautiful. This is a healthy, dietary, low-calorie product. It is easy to process, just like its closest relatives - zucchini and zucchini. But the main thing is that hundreds of different dishes can be prepared quickly and tasty from squash, from vitamin cocktails and snacks to preserved desserts.

Patisson is a universal vegetable. It can be fried, stewed, boiled, pickled, canned separately or in combination with other vegetables. In general, recipes with squash have many similarities with dishes prepared from zucchini.

Young, undamaged fruits with delicate pulp and thin skin are more suitable for cooking. Overripe vegetables must be cleaned and hard seeds removed.

What to cook from squash quickly and tasty: a refreshing vitamin cocktail

Adherents of a healthy lifestyle and proper nutrition will appreciate this drink. It brings enormous benefits to the body because it consists of fresh vegetables and fruits. However, squash can be boiled in salted water for a couple of minutes. The vitamins in the al dente vegetable will be preserved, and the taste of the cocktail will become softer.

For 100 g of young squash:

· 100 g celery (stem);

· 2 apples with green peel;

· half a lime;

· a bunch of parsley;

· 4-6 mint leaves.

Recipe:

1. All cocktail ingredients are washed and dried.

2. Celery and raw squash are cut into pieces.

3. Mint and parsley are chopped with a knife.

4. The apples are cut in half, the seed pod, tail, and receptacle are removed. Without removing the peel, cut into pieces.

5. Squeeze the juice out of the lime.

6. The products prepared for mixing are placed in the blender bowl. Beat into a homogeneous green mass.

Before drinking, the cocktail must be diluted with cold purified water. Very little. If the taste of the vitamin drink with squash seems bland, you can lightly pepper it.

What to cook from squash quickly and tasty: pickled vegetables

This is an excellent appetizer for strong alcoholic drinks, and an addition to main courses of meat and fish. For pickling, it is better to select young squash the size of a ping-pong ball. If the vegetables are larger, they should be cut into several parts.

For 250 g of squash:

· 3 cloves of garlic:

· 1 red bell pepper;

· 1 stalk of petiole celery;

· 6 sprigs of parsley;

· 400 ml water;

· 3 tbsp. l. vegetable oil;

· 2 tbsp. l. salt;

· 2 tsp. vinegar essence;

· 1 tbsp. l. Sahara;

· 1 bay leaf;

· 2 buds of cloves;

· 5 peas of allspice;

· 10 black peppercorns.

Recipe:

1. Vegetables are washed and cut into pieces. Place in a sterilized 700 ml jar.

2. Place the water in the saucepan over high heat.

3. All other ingredients, except vinegar and oil, are poured into boiling water. Cook for 1 minute.

4. Pour hot brine over vegetables. Pour in vinegar and oil.

5. The jar is sealed with a Euro lid. Turn over and wrap.

When the pickled squash has cooled, place the jar in the refrigerator. After 2 days you can taste the appetizer.

What to cook from squash quickly and tasty: vegetable caviar

A light snack that goes well with pasta, potato and meat dishes. Squash caviar is good as a snack with black bread. You can eat it either freshly cooked or cold.

For 1.3 kg of squash:

· 4 things. bell pepper;

· 2 medium onions;

· 10 small ripe tomatoes;

· 1 head of garlic;

· 1 bunch of parsley with dill;

· 120 ml vegetable oil;

· 1 tsp. Sahara;

· 1 tsp. ground black pepper;

Recipe:

1. Vegetables are washed, dried, peeled (except for tomatoes). If the squash is old, remove the peel and remove the seeds.

2. Cut everything into small cubes. Garlic is passed through a press. The greens are washed and finely chopped.

3. Heat vegetable oil in a frying pan with high sides. Fry the onion with a pinch of black pepper (2 minutes).

4. Add sweet pepper. Stir and fry for 3 minutes.

5. Pour the squash into the frying pan and continue to fry the vegetables over high heat for another 5 minutes, stirring from time to time.

6. Grate the tomatoes or puree them with an immersion blender. Pour into a frying pan. Stir.

7. Reduce heat to medium. Simmer the vegetable mixture for 25 minutes under the lid.

8. Pour everything into a saucepan and puree it with a blender.

9. Return the dish to the fire. Boil for 15 minutes without a lid, stirring frequently.

10. At the very end, the squash caviar is salted and sugar is added.

Pour chopped garlic and chopped herbs into the finished dish. Stir. Leave to simmer on low heat for another couple of minutes.

Caviar from squash quickly sours, so you need to store it in the refrigerator in a closed glass container.

How to cook squash quickly and tasty: vegetable puree soup with millet

The soup cooks very quickly. Therefore, the recipe will come to the rescue more than once when there is absolutely no time to cook. The dish consists of products that are necessary, healthy for the body and, moreover, have a delicate taste.

For 200 g squash:

· 1 liter of water;

· 150 g millet;

· carrots, sweet peppers, onions - 1 pc.;

· 20 g tomato paste;

· 5 cloves of garlic;

· 1 bay leaf;

· a pinch of ground black pepper;

· spices to taste;

· vegetable oil.

Recipe:

1. Peel the washed squash. Remove the seeds. Cut into cubes.

2. Onions, carrots, bell peppers, garlic are washed, peeled, and cut into small cubes.

3. Millet is washed three times.

4. Heat vegetable oil in a frying pan over high heat. Pour in the squash cubes. Fry, stirring often, until golden brown.

5. Add garlic to the squash. Stir and fry for 1 minute.

6. Next, add the remaining vegetables to the frying pan. Fry until soft. Pepper and add spices.

7. Pour millet into a saucepan with water. Cook after boiling for 5 minutes.

8. Pour the vegetable mixture and bay leaf into the pan with millet. Stir. After boiling, the soup is simmered under the lid over low heat for 15 minutes.

9. The finished puree soup is salted and seasoned (if necessary) with spices. The bay leaf is removed, and the vegetables and millet are blended into a soft puree using a submersible blender.

Before pouring the squash puree soup, add ½ tsp to the plate. tomato paste. Serve hot.

What to cook from squash quickly and tasty: vegetable soup with milk

A very light first course with a pleasant delicate taste. The set of products is the most common. It takes a maximum of half an hour to prepare.

For 400 g of young squash:

· 1 l 1.5% milk;

· 1 potato;

· 1 onion;

· 2-3 stalks of parsley;

Recipe:

1. Wash the squash. Without removing the skin, cut into cubes.

2. Peel and wash onions and potatoes. The onion is cut into strips, the potatoes into cubes.

3. Vegetables are poured into the pan. Fill with water so that it barely covers them. Cook after boiling for 3 minutes.

4. Pour hot milk into the vegetable mixture and add salt.

5. When the soup starts to boil, turn off the stove. Leave the dish covered for 10 minutes.

Serve warm, sprinkled with chopped parsley.

What to cook from squash quickly and tasty: sweet baked pancakes

Fry the squash pancakes in vegetable oil in a frying pan. But if you bake them in the oven, the dish turns out to be dietary and more beneficial for the body.

For 600 g of young squash:

· 1 tbsp. white flour;

· 125 g sugar;

· 1/3 tsp. soda;

· Vanillin, salt.

Recipe:

1. Place washed, cut into pieces squash, eggs, sugar, salt, and soda into a blender bowl. Beat into a homogeneous mass.

2. Add sifted flour into the resulting puree in parts. Vanillin is added for flavor.

3. Thick, dense like semolina porridge, the dough is left to rest for half an hour.

4. Pancakes are poured by the tablespoon onto a cold baking sheet covered with parchment.

5. Preheat the oven to 180 degrees and place the pancakes in it for 15 minutes.

6. When one side is browned, turn the squash pancakes over. Bring until done, baking for another 10 minutes.

A simple dessert of vegetables is served with sour cream, jam, condensed milk, and honey.

What to cook from squash quickly and tasty: stuffed squash in the oven

Despite the simple set of ingredients and simple cooking technology, the dish turns out not only very tasty and satisfying, but also beautiful in appearance. Stuffed squash can be cooked on weekdays or served in portions for a holiday table.

For 3 medium (250 g each) squash:

· 200 g minced pork and beef;

· 1 onion;

· 1 medium ripe eggplant;

· 1 carrot;

· 150 g of fresh champignons;

· 50 g hard cheese;

· 6 tbsp. l. natural yogurt or low-fat sour cream;

· Suneli hops to taste;

· vegetable oil.

Recipe:

1. Vegetables are washed and peeled. Cut the onion and eggplant into cubes. Carrots - thin strips. Fry everything in a small amount of vegetable oil until half cooked.

2. Add minced meat and sliced ​​champignons to the vegetables. Salted and seasoned with suneli hops. Fry for 5 minutes, stirring frequently.

3. The top part with the tail is cut off from the squash. The pulp and seeds are scooped out with a spoon.

4. Place 2 tbsp in each squash. l. sour cream (yogurt). Fill with minced meat and vegetables. Cover with a cap.

Stuffed squash is baked for 20-30 minutes at a temperature of 190 degrees. About 2 minutes before readiness, remove the caps and sprinkle the minced meat with cheese shavings.

What to cook from squash quickly and tasty: jam for the winter

Like zucchini, squash has a neutral taste. But the vegetable imitates the taste of other products well. Therefore, you can use it not only to prepare soups, appetizers and main courses, but also to prepare excellent amber jam for the winter. We offer the simplest recipe for squash jam

For 1 kg of squash:

· 1 kg of sugar;

· 1 medium lemon.

Recipe:

1. Wash the squash. Peel and remove seeds. Cut into bars or cubes.

2. The vegetable is sprinkled with sugar. Leave it overnight to allow the juice to release.

3. Place the sweet vegetable mass over medium heat. Cook from the moment of boiling for half an hour. The mass is often stirred so as not to burn and the foam is removed from the surface.

4. Add lemon juice and zest. Cook for another 10 minutes.

Squash jam is considered ready when the vegetable pieces can be easily pierced with a toothpick. At this point, it must be removed from the heat and poured into pre-sterilized jars. Seal and leave to air cool. Store refrigerated.

Squash are small, funny, unusually shaped vegetables that look like flying saucers with lace.

Patisson is a close relative of pumpkin and zucchini. Its fruits are harvested on the fifth or sixth day of ripening: graceful snowflake pumpkins are especially tender when picked small. They are so beautiful that a rare cook would dare to cut them into cubes or rings. The flesh of the squash is carefully cut out, filled with filling (minced meat, mushrooms, vegetables, herbs, cheese, corn and even sweet cream) and baked in the oven or on the grill. Squash is good to cook with hot and aromatic spices - they take on the slightest nuances of taste.

Not as juicy as zucchini, but dense and crispy, they hold their shape perfectly, so they are ideal for stuffing and elegant serving of dishes. You should choose medium-sized young fruits with a light green skin color, without scratches or signs of rotting.

Read more about squash and the presence of vitamins and microelements in them here. What to cook from squash is a question asked by everyone who is going to buy this product. Of course, simply fried squash will be extremely tasty, but let’s see what else can be prepared from squash that is tasty and interesting.

Ingredients:

Rinse the squash if you are preparing it from young vegetables, do not remove the skin. Cut the squash into thin strips, add salt, mix with chopped onions and horseradish, stir, add pepper. For dressing, mix mustard with mayonnaise, place on vegetables, stir, sprinkle with finely chopped herbs and serve.

Ingredients:

Wash and peel the vegetables, coarsely chop individually. Chop the garlic and chili pepper, dry the greens with a paper towel. Heat the oil in a deep frying pan and fry the onion for 4-5 minutes, stirring. Transfer to a container and fry the squash for 3-4 minutes, transfer to the onion. Fry the bell pepper and carrots for 5-6 minutes, add to the rest of the vegetables. Grind the fried vegetables, tomatoes and herbs using a blender or meat grinder, add garlic and chili and bring to a boil. Reduce heat, stir and cook for 20-25 minutes. Add sugar, salt and pepper, simmer for 3 minutes, stir and turn off the heat. For storage, transfer the caviar into sterilized jars, seal, turn over and wrap in a warm blanket. Can be served immediately after cooking with boiled potatoes and toasted bread.

Ingredients:

Wash the squash, grate it on a coarse grater, add salt and pepper. Add the eggs one at a time, whisking the mixture vigorously with a fork. Sift the flour, mix and bake the pancakes in hot oil for 2-3 minutes on each side. Serve with sour cream.

Ingredients:

For pickling, you need to select small squash, wash and cut off the stalks. Place vegetables in boiling water, cook for five minutes and transfer to very cold water. Place washed herbs and peeled garlic, spices, and squash into prepared jars. Boil water, add salt, sugar and vinegar. Pour the hot marinade into the jars, close the lids and leave in a warm place.

Ingredients:

Wash the squash, cut into circles 1-1.5 cm thick. Place in a greased baking dish, sprinkle each circle with oil. Place tomatoes cut into rings and minced meat seasoned with salt and pepper on top. Place in an oven preheated to 180 degrees for 15 minutes. Grate the cheese on a coarse grater, mix with mayonnaise, place on the minced meat, cook for another 10 minutes.

Whole stuffed squash looks very elegant. An easy-to-prepare and spectacular dish for any holiday table, it is convenient because the portions are already prepared; you just need to calculate the number of squash according to the number of guests.

Ingredients:

Wash the squash, cut off the top, carefully scoop out the flesh with a spoon, leaving the walls a little more than 1 centimeter thick. Place the resulting pots in boiling water for 3 minutes. Chop the onion, brown in sunflower oil and grind with a meat grinder or blender along with the meat. Boil the rice until half cooked, mix with the meat, season with salt and pepper. Stuff the squash with minced meat, cover with grated cheese on top and cook in an oven preheated to 180 degrees for 40 minutes. Remove the dish, pour in sour cream and bake for another 10-15 minutes. Serve garnished with finely chopped herbs.

You will find interesting ideas and options for dishes that can be prepared from squash in our “Recipes” section.

www.calorizator.ru

recipe for salad, stuffed, fried and baked vegetables

Patisson is a type of pumpkin. There are many options for its preparation - it is a universal vegetable that can be fried, boiled, stewed, salted, pickled. Their squash is prepared in stews, caviar and casseroles, they are stuffed with cereals and meat, and are also used in soups and salads.

This vegetable is low in calories - 100 grams contains only 19 kilocalories, so dishes made from it can be included in the diet of people on a diet. Squash is easily digestible even by a child’s body, and is characterized by a high content of minerals and vitamins.

Stuffing is one of the most popular cooking options for this vegetable. The filling can be very varied - squash emphasizes the taste of vegetable fillings well, and also goes well with meat. For stuffing, it is better to choose young, medium-sized fruits.

Ingredients

Stuffed squash recipe

Wash the squash, cut off the tops, and remove the pulp and seeds with a spoon. Drain the oil from the sun-dried tomatoes and coat the fruits with it outside and inside. Finely chop the sun-dried tomatoes, add to the ground beef and stir. Finely chop the cheese, add to the minced meat, mix thoroughly. Add salt to the resulting mass, add red and black pepper to taste.
Select the ingredients for stuffed squash to your taste. Stuff the squash with the prepared mixture and place on a baking sheet, cover each vegetable tightly with foil. Place a baking sheet with vegetables in an oven preheated to 170 degrees and bake for 50 minutes. Then remove the foil and keep in the oven for another 5 minutes. Serve the finished squash with sour cream.

Recipe for squash stuffed with turkey

Stuffed squash will help you diversify any holiday table. The dish turns out to be unusual and beautiful in design - small fruits serve as excellent “dishes” for baking. Squash stuffed with turkey and buckwheat is excellent for dietary nutrition, as it contains only healthy and low-calorie ingredients.

Ingredients Wash the squash, cut off the tops and scrape out some of the pulp and seeds with a spoon. Place the pulp in a separate bowl. Boil buckwheat in salted water for 8 minutes. Wash the turkey fillet and cut into small pieces. Peel the onions and carrots and cut into cubes. Mix vegetables and squash pulp, add chopped turkey fillet and boiled buckwheat.

Season with salt and pepper. Grease the squash outside and inside with olive oil and fill with the prepared mixture. Place on a baking sheet and cover each squash with foil. Place a baking sheet with stuffed vegetables in an oven preheated to 200 degrees. Bake for 50 minutes, remove the foil, turn off the oven and leave for another 5 minutes. Serve hot.

Recipe for baked squash with sauce

Tender squash fruits with slightly bitter flesh go well with herbs and garlic. Baked squash with garlic and basil sauce is the perfect light side dish for any meat dish - be it grilled meats, baked meatloaves or roasts.

Ingredients: Wash the squash, cut off the top and bottom, cut into 6 equal parts and scoop out the seeds with a spoon. Rub the slices with salt. Pick the basil leaves from the branches, chop the garlic, add salt, pepper and grind the herbs with garlic and spices using a blender.

Place the squash slices on a baking sheet and brush with olive oil. Place the baking sheet in an oven preheated to 220 degrees and bake for 35 minutes. Place the finished squash on a plate and pour over garlic and basil sauce. Serve warm or chilled as a side dish.

Fried squash recipe

The neutral taste of squash allows it to be used in a wide variety of recipes. These vegetables are an ideal base as they absorb the flavors of spices and other foods well. Fried squash can be served as a side dish for meat dishes, as well as a full-fledged independent dish on an everyday or holiday table.

Ingredients Wash the squash, peel and cut into thin slices. Then add salt, pepper and quickly fry on both sides in olive oil. Melt the butter in a saucepan over low heat and add granulated garlic. Grate the cheese on a fine grater, finely chop the parsley. Add cheese to the container with melted butter.

Add parsley, beat in two eggs, add salt and pepper and mix. Beat one chicken egg in a separate bowl. Grease the fried squash with a mixture of cheese and herbs, connect them in two circles, roll in flour and dip in a beaten egg. Fry in a frying pan with vegetable oil on both sides until golden brown.

Salad recipe with squash and peas

The tender pulp of young squash fruits is perfect for preparing light vegetable salads. An unusual appetizer based on this vegetable will be a good addition to turkey meatballs, steamed chicken cutlets or baked meat.

Ingredients Wash the potatoes, boil them in their skins, cool, peel and finely cut into cubes. Wash the squash and boil in salted water for 15 minutes. Peel and cut into medium-sized cubes. Hard boil the eggs, cool in cold water and cut into cubes.

In a separate container, mix squash, potatoes and chopped eggs. Add green peas to the mixture, after draining the liquid from the jar. Finely chop the parsley, dill and green onions and add to the salad. Season with salt, pepper, olive oil and stir.

easydine.ru

Various squash dishes

What kind of vegetable or fruit? Reminiscent of summer with its unusual flower shape and various joyful colors. This is a vegetable with an interesting name - squash. It is classified as a variety of pumpkin, and its taste is somewhat reminiscent of zucchini.

History of squash

The squash plant has a semi-bush or bush-like form. The leaves are quite hard, the flowers are yellow, unisexual and solitary. The color and shape of the fruit depends on the variety. Gardeners prefer green or yellow plate-shaped mini pumpkins. After all, from French the word “patisson” is translated as “vegetable plate”.

Squash was brought to Europe from America in the 17th century. A little later they appeared in the south of Russia and Ukraine. In the 19th century, “vegetable plates” could already be found even in Siberia.

Squash is harvested approximately on the fifth day of ripening, while they have thin skin and the flesh is tender, dense and elastic.

Composition and properties

  • up to 4% sugars
  • lots of fiber
  • folic acid
  • vitamins A, B6 AND C
  • potassium and magnesium

The presence of potassium and the absence of cholesterol makes the “vegetable plate” very beneficial for the heart and blood vessels. This vegetable contains almost no sodium, which is beneficial for people for whom salt is contraindicated. Mini pumpkins are used in diets prescribed for kidney and liver diseases, ulcers, atherosclerosis and hypertension.

It is very important that during cooking the mini pumpkin does not lose its beneficial properties. One serving contains half the daily value of vitamin C and only 38 calories. This allows it to be included in diets designed for weight loss.

Not many people know how varied squash dishes are. Thanks to its unusual shape, squash can be used as a utensil for preparing various dishes. You don’t have to limit yourself in your imagination, using sweet porridges, meat with vegetables, or just vegetable stew as fillings.

The filling for stuffing can be varied:

  • Ground beef
  • chicken fillet
  • chicken liver
  • turkey with buckwheat
  • vegetables and mushrooms

The squash is processed in the same way, no matter what filling is chosen - they are washed, the top is cut off and the pulp is taken out, which is then added to the filling.

  • if minced beef (500 g) is used for the filling, then it is first fried along with onions (3 pcs.), grated carrots (2 pcs.) and mini-pumpkin pulp, then placed in “plates” and sprinkled with dill, salt and pepper , baked in the oven for about 20 minutes
  • chicken fillet (500 g) is cut into small pieces, onions (2 pcs.), tomatoes (3 - 4 pcs.) and squash pulp are added to it, everything is fried and laid out in “plates”, poured with mayonnaise and sprinkled with grated cheese, baked in oven for about half an hour
  • to chicken liver (500 g) add onions (2 - 3 pcs.), tomatoes (3 - 4 pcs.), squash pulp and some mushrooms (about 100 g), everything is fried and placed in prepared mini-pumpkins, sprinkled with grated cheese and bake in the oven for 20 - 25 minutes
  • turkey meat (500 g) needs to be ground, buckwheat (100 g) - boiled, carrots (2 pcs.) and onions (2 - 3 pcs.) finely chopped, mix everything, add the pulp of mini pumpkins, fill the “plates” and bake in the oven for about an hour
  • vegetarians can make minced meat from carrots (200 - 300 g), onions (200 - 300 g) and squash pulp, seasoning it with salt, pepper, tomato sauce and parsley. Sauté the mixture for 15 minutes, place in “plates” and bake for about 20 minutes.

Minced meat can also be prepared from pork or fish, add rice, mayonnaise and cheese to it, replace it with grated boiled egg.

How else to cook squash

Just like zucchini, squash, cut into slices, can be fried in batter.

The simplest batter is suitable - a salted and beaten egg with wheat flour. Pumpkins are cut into slices, dipped first in egg, then in flour. Fry until golden brown.

To bake these vegetables, you need to cut them into cubes, fry a little in vegetable oil, sprinkle with finely chopped garlic and grated cheese, pour over mayonnaise and simmer in the oven. Add salt (to taste) about five minutes before cooking.

Mini pumpkins are also used to make a wonderful stew, to which you can add various vegetables - fresh cabbage, tomatoes, bell peppers, carrots, onions, garlic and herbs. Mini pumpkins (500 - 600 g), diced, and cabbage (300 - 400 g) are slightly fried, grated carrots (2 pcs.) are blanched along with onions (2 - 3 pcs.). Everything is stewed, salt, herbs and garlic (to taste) are added 5 - 10 minutes before readiness.

Amateurs grate them and mix them with egg and flour to make pancakes. The juice from the grated squash is drained, eggs, wheat flour and salt are added. Pancakes are fried in vegetable oil. Served with sour cream.

Assorted vegetables in marinade

Squash is great for home pickling, either as an independent dish or as an assortment.

In liter jars you need to put dill, parsley, cherry and black currant leaves, black and allspice, and bay leaves. Fill the jars with squash, cucumbers and tomatoes and pour boiling water over them. After 2 - 3 minutes, drain the water, add (per jar) a tablespoon of sugar and salt, a teaspoon of vinegar essence, boil the brine and pour it into the jars a second time. Roll up, turn the lids down and leave for 12 hours.

But it is not necessary to make an assortment - the same marinade can be used if you want to preserve only squash.

Delicious video recipe for making pickled squash:

Candied fruit

For a kilogram of squash you need 1.2 kg of sugar, 300 g of water, 3 g of citric acid, a little vanillin and powdered sugar.

Mini-pumpkins are cut into slices, blanched in boiling water (about one minute), and doused with cold water. Pour water into the pan and add sugar for syrup. The squash is poured with syrup and left for 10 hours. Then cook in syrup until tender, adding vanillin.

The finished candied fruits need to be thrown into a colander. After the remaining syrup has flowed out, the candied fruits are sprinkled with powdered sugar and dried.

Mini pumpkins can be used in many dishes, the main thing is to do it with soul and love. In any form they can become a table decoration.

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edablog.ru

Squash dishes - recipes for how to cook at home

Not everyone knows that squash is a very tasty and healthy product. This vegetable can be prepared in different ways: boiled, stewed, canned, baked. The delicate taste of squash harmonizes perfectly with other products. Due to its intricate shape, the vegetable serves as a “natural pot” in which housewives serve side dishes.

Squash contains a lot of fiber and a minimum of calories; thanks to these properties, it is often used in dietary nutrition for people who want to lose weight. The fruit has a beneficial effect on intestinal function, prevents constipation, stimulates the digestive system, and helps restore glycogen in the liver.

The vegetable is used as a prevention and treatment of anemia, atherosclerosis and hypertension. The orange fruits deserve special attention. They help remove cholesterol from the body, and also contain 4 times more lutein than other varieties, which strengthens the immune system, fights free radicals and prevents the formation of blood clots. By the way, this substance has a beneficial effect on vision, which is important for older people.

Now it’s time to talk about what delicious things to cook from healthy squash. The most interesting and unusual option is stuffed vegetables. For cooking you will need: - minced beef - 150 grams; - carrots - 2 pieces; - squash - 1 piece, approximate weight 350-400 grams; - boiled egg - 1 piece; - onion - 1 piece; - 1 teaspoon of mustard; - hard cheese - 100-150 grams; - salt, pepper, spices to taste.

In order to stuff squash, you must first prepare them: peel them, cut them lengthwise into two parts and remove the seeds and core with a spoon. Then add a little salt to the middle and leave for 10-15 minutes. When the squash gives up its juice, you need to pour out the resulting liquid.

Now you need to prepare the filling. The carrots are washed, peeled and grated on a coarse grater. The onion also needs to be peeled and cut into small cubes. Next, the vegetables are sent to fry in a hot frying pan. They need to be cooked for 5-10 minutes, stirring constantly, and then add minced meat to them. Now all the ingredients need to be simmered; to do this, you can add a little water or tomato paste to the pan. Simmer until the minced meat is half cooked. Then you need to finely chop the egg and mix it with the rest of the ingredients, add a spoonful of mustard, salt and pepper, and mix everything.

Now you can stuff the squash. The filling is placed in the halves of the fruit, and cheese is sprinkled on top. The vegetable should be wrapped in foil, but loosely, so that the cheese does not stick, and baked in the oven at a temperature of 180-200 degrees for 20-25 minutes. After the time has passed, the stuffed squash can be taken out and eaten.

An easier to prepare dish that is suitable for breakfast, lunch or dinner and does not take much time is an omelette with squash. To prepare you will need: - 1 squash; - 100 grams of hard cheese; - 3 eggs; - 6 tablespoons of milk; - a couple of parsley branches; - spices to taste.

The squash must be peeled, cut into small pieces and fried in a heated frying pan for 1-2 minutes. Beat the eggs with milk until smooth, add salt and pepper to taste and pour the resulting mixture over the squash. Cover the pan with a lid. When the omelette rises, you need to sprinkle it with finely grated cheese and leave to simmer for a couple of minutes. During this time, the cheese will melt and the delicious dish will be ready. Before serving, it is recommended to sprinkle it with finely chopped parsley. In this cooking method, the squash will turn out very tender, melting in your mouth.

www.domashniy.ru

Squash dishes in the oven

Squash is a healthy vegetable that, in addition to vitamins and microelements, also contains antioxidants. In addition, squash has the ability to remove cholesterol from the body, so the presence of squash in the diet of any person is very desirable. If you cook squash dishes in the oven, then this vegetable will retain maximum nutrients. Most often, squash is baked in the oven, having been stuffed beforehand. Stuffed squash turns out not only tasty, but also beautiful. The filling can be very different. Squash dishes are an excellent hot lunch for the whole family. In addition, for example, stuffed squash can even be served on a festive table.

Squash stuffed with meat, covered with cheese crust in the oven

Required ingredients:

  • squash – 4 pcs.;
  • hard cheese – 200 gr.;
  • carrots – 2 pcs.;
  • tomato – 1 pc.;
  • salt - to taste;
  • bell pepper – 1 pc.;
  • pepper - to taste;
  • onion – 1 pc.;
  • meat – 300 gr.;
  • olive oil.

Cooking process:

First of all, wash the squash. Then carefully cut off the top. Remove the pulp from the squash. Drizzle the squash with a little olive oil. Place the prepared vegetables on a baking sheet and place in the oven for 15 minutes. Bake squash at 200 degrees.

While the squash is baking, make the filling. Peel all the vegetables and then chop them as desired. Wash the meat and also cut into small pieces.

Pass the meat and vegetables through a meat grinder.

Heat olive oil in a frying pan. Fry the missed meat with vegetables in a frying pan. While frying, salt and pepper the filling.

Remove the squash from the oven. Stuff the squash with fried meat. Cover the tops of the vegetables with foil and return to the oven for half an hour.

Grate the cheese. Sprinkle the squash with cheese after half an hour. Place the squash in the oven for another 10 minutes, no longer covering with foil.

Serve the baked squash hot.

Baked squash in the oven

Required ingredients:

  • squash – 2 pcs.;
  • eggs – 2 pcs.;
  • olive oil – 2 tbsp;
  • onion – 1 pc.;
  • garlic – 1-2 cloves;
  • greens - to taste;
  • salt and pepper - to taste.

Cooking process:

Wash the squash and then pat dry with a paper towel. Use a knife to cut the top off the squash. Using a spoon, carefully scoop out all the pulp from the squash.

Brush the inside of the squash with a little olive oil and salt. Place the squash in the oven, placing it on a baking sheet. Bake the squash for about 20 minutes at 200 degrees. The squash should become soft.

Finely chop the peeled onion. Fry the onion in vegetable oil for five minutes. Then add the garlic that has been passed through the garlic press. Also sprinkle the onions with pepper.

Place the fried onions among the squashes. Then beat one raw egg into each squash. Season with salt and pepper. Place the squash in the oven for 15-20 minutes.

Sprinkle hot squash with chopped herbs and serve.

Baked squash with mushrooms in the oven

Required ingredients:

  • squash – 4 pcs.;
  • champignons – 200 gr.;
  • minced meat – 200 gr.;
  • sour cream – 70 gr.;
  • hard cheese – 100 gr.;
  • green onions – 200 gr.;
  • vegetable oil – 30 gr.;
  • salt - to taste;
  • butter – 70 gr.;
  • pepper - to taste.

Cooking process:

Prepare the squash for stuffing. Cut the top off the washed squash. scoop out the pulp using a spoon. Place the squash on a baking sheet and place in the oven for 20-30 minutes, preheating it to 200 degrees.

Finely chop the squash pulp. Fry the pulp in vegetable oil. Also fry the green onions until golden brown. Cut the mushrooms into slices and then fry in butter until golden brown.

Mix minced meat with fried onions, mushrooms and squash pulp. Salt and pepper the filling. Stuff the squash with the prepared filling. Spread the squash with sour cream on top.

Place the squash in the oven. Bake squash with mushrooms for 1 hour at 180 degrees. About 5-10 minutes before readiness, sprinkle the squash with grated cheese.

kakprigotovim.ru

Dishes with squash: 13 recipes for what to cook with squash

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eda.ru

Recipes with squash | 42 options with photos

Greek squash (2) Boil the squash for 3 minutes, then rinse with cold water. Finely chop the chervil, grind the coriander and pepper in a mortar and mix with the remaining ingredients and 150 g of water. Bring the mixture to a boil, close the lid and va...Required: squash - 175 g, juice of 2 lemons, thyme - 1 sprig, bay leaf - 1 pc., chervil - 1 bunch, coriander - 1/4 teaspoon, pepper black peas - 4 pcs., olive oil

Salad with pickled squash Cut the squash into cubes, chop the eggs, cut the boiled and peeled potatoes into cubes, grate the cheese on a coarse grater, combine everything, add chopped green onions, salt, season with mayonnaise and mix, place in a heap in... Required: pickled squash - 2 pcs. ., green onions - 150 g, potatoes - 5-6 pcs., egg - 4-5 pcs., processed cheese - 250 g, chopped parsley and dill - 3/4 cup, mayonnaise or vegetable oil - 100 g, salt

Spicy squash or zucchini salad Wash small squash and grate on a coarse grater, add finely chopped onions, horseradish, pepper, mustard, mayonnaise, mix everything well. Place in a salad bowl and sprinkle with finely chopped green onions. Instead of squash, you can use... You will need: squash - 2-3 pcs., onion - 1 head, grated horseradish - 2 tbsp. spoons, chopped parsley or dill - 2 tbsp. spoons, mayonnaise - 3/4 cup, green onion, table mustard, ground black pepper

Wash the squash, cut into slices, scald and cool. Add finely chopped tomatoes, dill and season with sour cream and sugar. Yield: 350 g Required: squash - 200 g, tomatoes - 100 g, sour cream - 40 g, dill - 10 g, sugar - 8 g, salt

Salted squash Cut the washed squash into large pieces, place in prepared jars, put pieces of sweet pepper on top, add spices and dill. Add salt, sugar to the water, bring to a boil, remove from heat, add vinegar and lightly... Required: squash, sweet pepper - 2-3 pcs., dill, allspice - 4-5 peas, hot pepper - 1 pod, peppercorns - 10 pcs., bay leaves - 1-2 pcs., water - 3 l, salt - 1 cup, sugar - 1 1/4 cups, vinegar 9% - 1 cup

Canned squash Blanch the washed squash in hot water for 3-4 minutes, then cool under running cold water. Place prepared squash in jars, pour warm brine, roll up and sterilize for 15-20 minutes. Required: squash, water - 1 liter, salt - 1 teaspoon

Place garlic, herbs, capsicum, and spices to taste at the bottom of the prepared jars, then place the squash tightly. Pour boiling brine over everything, add 1 tbsp. spoons of vinegar, cover with lids and sterilize in hot water ½ liter jars - 5 minutes, 1 liter jars - 10 m...Required: squash - 1/2 kg, garlic, capsicum, herbs to taste, spices, water - 1 liter , sugar - 2 tbsp. spoons, salt - 1 tbsp. spoon

Salad with squash Cut the potatoes and squash into slices and combine. Add green peas, finely chopped onions and eggs, season with mayonnaise, stir or place individual types on a plate. When serving, decorate the salad with herbs. You will need: green onions - 50 g, canned green peas - 100 g, boiled eggs - 2 pcs., canned squash - 200 g, boiled potatoes - 4 pcs., mayonnaise - 4 tbsp. spoons

Fried squash Peel the squash, cut into slices, add salt, bread in flour and fry in oil until golden brown. Pour sour cream over the fried squash and simmer until cooked. Before serving, decorate with herbs. You will need: salt to taste, vegetable oil - 4 tbsp. spoons, sour cream - 4 tbsp. spoons, wheat flour - 1/2 cup, squash - 1 kg

Squash stuffed with mushrooms Bake the squash, cut off the skin, remove the pulp from the middle and chop it finely. Cut the onion into cubes and fry in a little butter without changing color. Chop the mushrooms, fry in vegetable oil, mix with chopped meat... You will need: onions - 2 heads, vegetable oil - 2 tbsp. spoons, butter - 3 tbsp. spoons, mushrooms - 300 g, small squash - 10 pcs., sour cream - 1 glass, salt - to taste

Hello, dear friends! Let's talk today about squash, a close relative of zucchini and pumpkin. Many people grow this vegetable in the garden not only because of its beneficial properties, but also because of its original shape. Gramophone-shaped fruits always look good on the table. I also planted them this year, a lot of them grew and now I have a question: how to cook squash? I had to take out my famous notebook again, look through magazines and I found a lot of interesting recipes. I share them with you.

But first, I’ll tell you where this vegetable came from and whether there are any benefits from it.

The homeland of squash, like zucchini and pumpkin, is considered to be the American continent, where it began to be grown five thousand years ago. The squash was brought to Europe from the American continent after South America became a Spanish colony. Since the 17th century, the vegetable has gained wide popularity in European countries. And two centuries later it could be found in Ukraine, and then found in Siberia.

Experts say that squash is superior in taste to its counterparts - zucchini and pumpkin. The small fruits taste like young mushrooms, and very small squash with tender and not yet roughened skin are generally considered a delicacy.

It is the young fruits that are the most tasty, healthy and nutritious. The fruit contains proteins, carbohydrates, and a small amount of fat. The calorie content of 100 grams of raw squash is no more than 20 kcal, which is useful for dietary nutrition and weight loss. In addition, there are pectin substances and sugars, and sugars are represented by fructose and glucose, which are easily absorbed in the body.

The chemical composition is also varied. This is an excellent source of mineral salts: potassium, calcium, phosphorus, sodium. Microelements include iron, cobalt, molybdenum, copper, aluminum, titanium, and zinc. Vitamins include ascorbic acid, carotene, B1 and B2. And squash contains more vitamin E than pumpkin and zucchini.

Beneficial features

Due to their rich mineral composition, high fiber content and low calorie content, squash is good for dietary nutrition. In addition, they help normalize metabolic processes, increase immunity, prevent the development of cardiovascular diseases, liver and kidney diseases, anemia, and help remove “bad” cholesterol from the body.

Scientists have found that yellow fruits contain the substance lutein, which is 4-5 times more than other varieties of squash. Lutein is an antioxidant that not only helps neutralize free radicals, but also prevents the formation of blood clots in blood vessels and promotes longevity. This quality is especially important for the health of older people.

Oil is prepared from squash seeds, which is a highly nutritious and vitamin-rich product. The oil contains glycosides, saturated fatty acids, and lecithin. Moreover, there is almost as much lecithin in oil as in chicken eggs.

For liver or kidney diseases, peeled seeds are used. To do this, grind the seeds into powder in a coffee grinder and take 1 tablespoon 3-4 times a day, half an hour before meals, with water. This powder will help improve the absorption of protein foods, normalize intestinal function and help glycogen be better absorbed in the liver.

The juice from the pulp helps remove excess salts from the body, normalizes intestinal function and soothes.

To whom are squash harmful?

There are no contraindications for consuming fresh vegetables, but people with various intestinal disorders should use them with caution, as consumption may worsen the disease.

Still, canned squash should not be consumed.

  • children under 10 years of age;
  • patients with diabetes mellitus, diseases of the pancreas, gastrointestinal tract, kidneys;
  • persons with low blood pressure.

People with low blood pressure should consume squash dishes with caution.

How to cook squash - cooking recipes

Fried squash

Products:

  • 4 small squash fruits
  • 2 eggs
  • 100 g cheese
  • Butter
  • Parsley
  • Flour for breading

How to cook:

Wash the squash, peel and cut into slices.

Separately, melt the butter in a saucepan or frying pan, add 1 egg, grated cheese, salt and finely chopped parsley, stirring, and heat the mixture.

Spread the egg-cheese mixture on each slice and connect the slices in pairs, bread them in flour, dip in beaten egg, then roll in breadcrumbs and fry in vegetable oil until golden brown.

This dish is perfect as an independent vegetable dish for breakfast or dinner, and will also be an excellent side dish for meat.

Required Products:

  • 4-5 medium sized squash
  • any minced meat 150-200g
  • 2 onions
  • boiled eggs
  • spices and salt
  • parsley
  • grated cheese

For washed fruits, the top part is cut off and the middle is cut out. Add a little salt inside and leave for a few minutes, after which we drain the resulting juice.

Peel the carrots and onions, finely chop and fry in vegetable oil, add minced meat and simmer a little more, then cool. Finely chop the boiled eggs and also add to the minced meat. Then salt the minced meat, pepper to taste, add finely chopped parsley and marjoram.

Fill the squash with the resulting filling, sprinkle cheese on top, wrap it in foil and put it in the oven to bake. A few minutes before it’s ready, open the foil and let the cheese brown. Bake at a temperature of 180-200º for 20 minutes.

You can use more than just minced meat for the filling. Roasted vegetable mixtures are quite suitable for this purpose.

Cereal casserole with squash and apples

You will need:

  • rice porridge, millet, oatmeal
  • squash weighing 100-150g
  • 2 eggs
  • 1 apple
  • half a glass of flour
  • salt and sugar to taste

Preparation.

First, cook a thick porridge from any of the listed cereals. You can cook the porridge immediately with milk, or you can add milk later.

Cut the apple and squash into small cubes and add them to the porridge. Add salt and sugar, eggs to taste, and mix everything thoroughly. If the porridge was cooked without milk, then add a little milk. Place the mixture in a greased pan and bake in the oven at 200º for 40 minutes.

You can serve the casserole either hot or cold, decorate with herbs and add sour cream.

Canned squash

For canning, small specimens are taken, larger ones are cut into several pieces. The fruits are blanched for 3-5 minutes, depending on size, then cooled in water.

At the bottom of the jar, place sliced ​​onion, a clove of garlic, 2-3 black peppercorns, the same amount of cloves, bay leaf, then fill the jar with squash and pour hot brine.

Brine: add 50 g of salt, 25 g of sugar, 70 g of 9% vinegar to 1 liter of water.

Pasteurize 0.5 liter jars for 10 minutes, 1.0 liter jars for 15 minutes. Then the jars are rolled up and covered until completely cool.

Squash and zucchini jam

For 1 kg of peeled squash take 1.2 kg of sugar, 1 glass of water, 1 tbsp. sea ​​buckthorn berries.

Dip the prepared fruits into boiling sugar syrup and cook for 5 minutes, and then remove from the heat. After 8 hours, the jam is brought back to a boil, boiled again for 5 minutes, and then left for 10 hours. This is done 4 times. At the end of cooking, add 3 g of citric acid to the jam.

Sea buckthorn in jam can be replaced with orange or lemon, which must first be peeled and seeded. The same jam can be cooked together with zucchini.

Squash with bell pepper in sweet marinade

Watch this recipe in this video.

Dear readers, perhaps you have your own recipes for how to cook squash, share them in the comments. That's all I have for today. Be healthy and don't forget to subscribe to the blog news - there will be a lot more interesting things!
Taisiya Filippova was with you.