Best 2 Stuffed Squash Boats Recipes
Stuffed squash boats are a delightful and versatile dish that can be adapted to suit various preferences and dietary needs. Whether you're a seasoned cook or just starting out in the kitchen, this article will guide you through the process of creating delicious and visually appealing stuffed squash boats. From selecting the right type of squash to choosing the perfect fillings and toppings, we'll cover everything you need to know to make this dish a hit at your next gathering or mealtime. With a few simple steps and some creativity, you'll be able to create a mouthwatering dish that is sure to become a favorite.
Here are our top 2 tried and tested recipes!
HAM-STUFFED SQUASH BOATS
In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.-Fran Shaffer, Coatesville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. , In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. , Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.
Nutrition Facts : Calories 318 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.
STUFFED SQUASH BOATS
Categories Vegetable
Number Of Ingredients 11
Steps:
- 1. Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with ½ inch of hot water. Bake, uncovered, at 375°F for 30-40 minutes or until tender. When cool enough to handle, scoop out squash, separating strands with a fork. Set the shells and squash aside. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add mushrooms, garlic, Italian seasoning, salt and pepper; cook and stir for 2 minutes. Add diced tomato; cook and stir for 2 minutes. Add squash; mix well. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. Bake, uncovered, at 350°F for 15 minutes. Sprinkle with cheese; place back in oven and bake 5 minutes longer or until cheese is melted.
Tips:
- Choosing the right squash: Choose firm, heavy squash with deep-colored skin. Avoid squash with soft spots or blemishes.
- Preparing the squash: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the squash halves with olive oil and season with salt and pepper.
- Stuffing the squash: You can use your favorite stuffing recipe or try one of the recipes from the article. Be sure to pack the stuffing tightly into the squash halves.
- Baking the squash: Place the stuffed squash halves on a baking sheet and bake in a preheated oven at 375°F for 30-40 minutes, or until the squash is tender and the filling is cooked through.
- Serving the squash: Let the squash cool slightly before serving. You can top the squash with additional cheese, sour cream, or salsa.
Conclusion:
Stuffed squash boats are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables and grains. With so many different variations to choose from, there's sure to be a stuffed squash boat recipe that everyone will love.
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