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Roasted Summer Squash Boats

Roasted Summer Squash Boats created 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
Serves:
Units:

ingredients

directions

  • 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.
  • Heat oil in a frying pan. Add onions and garlic, saute for one minute.
  • Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated.
  • Mix in cheese and tomato paste, cook 2-3 more minutes.
  • Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top.
  • 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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RECIPE MADE WITH LOVE BY

@Kitty Z
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@Kitty Z
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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"
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  1. 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!
    Reply
  2. Kitty Z
    Roasted Summer Squash Boats Created by Kitty Z
    Reply
  3. Kitty Z
    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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