Roasted Summer Squash Boats |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Something a little different for your squash, inspired by twice-baked potatoes. This will work better with a straight, long squash Ingredients:
1 summer squash (any straight-necked type) |
1 -2 teaspoon olive oil |
4 green onions, chopped |
2 -3 garlic cloves, minced |
20 g mozzarella cheese (or other semi-soft cheese) |
2 tablespoons tomato paste |
1 teaspoon italian seasoning |
pepper |
Directions:
1. 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.
2. Heat oil in a frying pan. Add onions and garlic, saute for one minute.
3. Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated.
4. Mix in cheese and tomato paste, cook 2-3 more minutes.
5. Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top.
6. Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats).
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