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
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INGREDIENTS
Nutrition- 1summer squash (any straight-necked type)
- 1 -2teaspoon olive oil
- 4
- 2 -3
- 20
- 2tablespoons tomato paste
- 1teaspoon italian seasoning
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).