Ham Stuffed Squash Boats Recipes

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).

HAM-STUFFED SQUASH BOATS

Steps:

• Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. , In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. , Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.

HAM STUFFED SQUASH OR ZUCCHINI BOATS

Steps:

• Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.
• Chop pulp and set aside.
• In a large saucepan, cook shells in boiling water for 4-5 minutes.
• Drain and set aside.
• In another saucepan, sauté onion in butter until tender; remove from the heat.
• Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
• Spoon into shells.
• Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese.
• Bake at 425°F for 12-15 minutes or until heated through.

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.