Best 10 Egg Salad In Squash Boats Recipes

EPIC EGG SALAD

Steps:

• Halve the anchovies lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice.
• Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl.
• In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Season to taste and set aside.
• Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Set aside.
• Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside.
• Pick the inner leaves of the round lettuces. Finely slice the chicory bases, and separate the leaves. Arrange on a serving platter.
• Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top.
• Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too. Serve with the salad cream on the side - so simple, so delicious.

SPAGHETTI SQUASH BREAKFAST WITH AVOCADO AND EGG

Steps:

• Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes.
• Remove from the oven and let cool until safe to the touch, about 15 minutes. Increase oven temperature to 425 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells.
• Add 2 tbsp of salsa to each half and mix gently with a fork. Top with 1/2 avocado and break 1 egg on top of each shell. If you like runny egg yolk, do not make a well in the middle of the squash and break the egg on top. For a fully baked egg, sink it more into squash.
• Bake for 20 - 22 minutes or until the egg whites appear to be set. Serve hot drizzled with ketchup.

BAKED STUFFED YELLOW SQUASH BOATS

Steps:

• Pre-heat oven to 400 degrees.
• Cut yellow squash in half lengthwise.
• With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
• In a pan sauté onion and garlic over medium heat with a dash of olive oil.
• Add the squash that was removed from the boats and season with kosher salt and pepper.
• Cook until almost soft (around 7 minutes).
• When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
• Scoop stuffing mixture into boats and fill evenly.
• Sprinkle the top of the stuffed boats with extra parmesan cheese.
• Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

EGG SALAD IN SQUASH BOATS

Steps:

• Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking.
• In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well.
• Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.

SOUTHERN BAKED YELLOW SQUASH

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

KETO BLT EGG SALAD BOATS

Steps:

• Peel shells from cooled hard-boiled eggs.
• In a medium-sized mixing bowl add hard-boiled eggs and chop the eggs with a fork.
• Add mayonnaise, salt, and pepper and mix until combined.
• Fill each lettuce leaf shells with equal amounts of the egg salad. Sprinkle with crumbled bacon and paprika, then top with the diced tomatoes. Serve.

STUFFED SUMMER SQUASH BOATS

Steps:

• Cut the squash in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow it to sit flat.
• Scoop out pulp, leaving 1/4-in. shells.
• Place the shells in an un-greased 3-qt. microwave-safe dish.
• Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside to cool.
• Meanwhile, in a large skillet, cook the ground beef, onion and garlic in olive oil until tender.
• Add the ground beef and cook until the beef is no longer pink; drain.
• Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup of the cheese.
• Place a bit of the marinara on the bottom of a baking dish.
• Spoon about 1/4 cup of the beef mixture into each shell.
• Top with the remaining cheese. Bake, uncovered, at 350° for 20 minutes.
• Serve with additional marinara sauce and a side salad. Yield: 4 servings.

TURMERIC EGG SALAD

Steps:

• Add all the ingredients to a small mixing bowl.
• Mix thoroughly.
• Taste and adjust seasoning as needed.
• Voila!
• The tastiest egg salad ever!

ZUCCHINI AND YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place zucchini and squash on top of paper towels and sprinkle lightly with salt. Cover with another paper towel. Let set for 15 minutes. Pat dry.
• Combine zucchini, squash, salt, pepper and granulated garlic. Toss to coat.
• Spray 9-inch pie dish (or other casserole dish) with non-stick spray. Layer zucchini and squash in prepared dish.
• Combine parmesan, panko, dry bread crumbs and olive oil in a bowl. Mix to coat the bread crumbs in the oil.
• Sprinkle shredded mozzarella on top of zucchini/squash. Top with bread crumb mixture.
• Bake casserole at 350 degrees for 25 - 30 minutes or until browned on top. Serve immediately.

EGG SALAD IN SQUASH BOATS

Steps:

• Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking.
• In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well.
• Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.