Roasted Summer Squash Boats

Total Time
35mins
Prep
10 mins
Cook
25 mins

Something a little different for your squash, inspired by twice-baked potatoes. This will work better with a straight, long squash

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Ingredients

Nutrition

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).
Most Helpful

5 5

These are wonderful! I used zucchini, and didn't have mozza...so used cheddar. Quick and easy! Had to bake mine for 35 minutes...I guess it is because we live at a very high altitude and everything takes longer to cook. Just right for the two of us. Thank you for sharing. Will definately be making these again!