Baked Stuffed Yellow Squash Boats Recipes

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.

STUFFED YELLOW SQUASH AND ZUCCHINI BOATS

Steps:

• Preheat oven to 350°F.
• Spray baking dish with cooking spray.
• Fill a large pan with water. Scrub squash and zucchini and add to water. Bring to a low boil over medium heat. Let boil for 5-6 minutes. Squash should be firm on the outside and fork-tender on the inside.
• Remove squash and zucchini from water and let cool to touch.
• While squash is cooling peel and chop tomato, and onion. Set aside.
• When squash and zucchini is cool, slice inhalf long ways. Take knife and gently run alongside the skin of 3 yellow squash and 3 zucchini halves. Use spoon to scoop out cooked pulp. Chop into bite sized pieces Add to chopped tomatoes.
• Chop the remaining yellow squash and zucchini halves into bite sized pieces and add to tomato mixture.
• Drizzle olive oil, and vinegar over tomato mixture. Sprinkle in salt, pepper, and herbs. Use spoon to gently toss tomato mixture.
• Drain squash and zucchini halves. Using a slotted spoon, drain tomatoe mixture before adding to squash and zucchini halves.
• Add shredded Parmesan cheese to zucchini.
• Place baking dish on bottom rack of oven and cook for 30 minutes.

GRANDMA'S STUFFED YELLOW SQUASH

Steps:

• Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

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).