Squash Boats are simple to make and super healthy. Squash is such a versatile vegetable that lends itself to frying, grilling, sautéing, or even used as noodles!
They soak up the flavors of sauces thereby lending themselves to all kinds of awesome variations. They’re incredibly healthy and versatile. You can make them Italian by adding Marinara Sauce or Indian by using Indian Spices. This is the perfect food for all cultures!
I love to eat these jewels as a meal in the summertime. This dish is light and refreshing after a long day in our hot, Alabama summers. It is also hearty and tasty enough to leave me satisfied.
Here’s how to make squash boats. I had a great time on Fox 5!!
For more amazing recipes and ideas check out Meal Plan Monday.
- 4 yellow squash
- 3 tablespoons olive oil divided
- 1 Vidalia onion chopped
- 3 cloves garlic chopped
- 2 tomatoes chopped
- 1 teaspoon oregano chopped
- 1 teaspoon basil chopped
- cup bread crumbs divided
- 1 1/2 cup parmesan cheese divided
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground pepper
- 2 eggs beaten
- 4 tablespoons butter
- 2 tablespoons parsley for garnish
Preheat oven to 350 degrees.
Half squash lengthwise and scoop out the seeds and soft flesh with a spoon and discard. Place squash into a baking dish.
Heat 2 tablespoons of olive oil in a sauté pan over medium heat and sauté onions and garlic for about 5 minutes or until onions are translucent. Remove from heat. Add tomatoes and cook 2 minutes. Add 1/4 cup bread crumbs, 3/4 cup cheese, salt, pepper, and the eggs into the skillet and mix well.
Mound the stuffing into the cavity of the squash. Top the mounds with remaining bread crumbs and dot each with butter. Bake for 20 minutes then remove the pan and sprinkle the remaining parmesan cheese over the top of the squash and return to the oven for another 10 minutes or until mounds are golden brown and squash can be punctured easily with a fork.
Remove from oven and drizzle with remaining olive oil and garnish with basil and parsley.