Roasted Summer Squash Boats

Submitted by Kitty Z

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

 

• Ready In: 35mins
• Ingredients: 8
• 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).

Reviews

[luvcookn]

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!