Roasted Summer Squash Boats Recipes

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 425 degrees F. Cover a large baking sheet (see Tip) with foil; lightly coat with cooking spray. Set aside. Halve squash lengthwise. Cut the squash into 1/4-inch-thick slices.
• Toss the squash slices with oil, kosher salt, and pepper in a large bowl. Arrange the slices in a single layer on the prepared baking sheet. Roast for 10 to 15 minutes or until the slices are tender and golden.

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).

ROASTED SUMMER SQUASH BOATS

Steps:

• Slice squash in half lengthwise. With a sharp spoon, scoop out the soft inside portion of the squash to form a canoe shape. Chop the squash innards roughly and set aside.
• Heat oil in a frying pan. Add onions and garlic, saute for one minute.
• Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated.
• Mix in cheese and tomato paste, cook 2-3 more minutes.
• Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top.
• Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats).