Roasted Summer Squash Boats

Recipe by Kitty Z
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition

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).