Roasted Summer Squash Boats

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

• Ready In: 35 mins
• Serves: 2

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).