Stuffed Squash Boats Recipes

QUINOA-STUFFED SQUASH BOATS

Steps:

• Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.

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.

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).

SAUSAGE-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

GARDEN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

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.