Stuffed Summer Squash Boats

Total Time:
1 hr 30 min
Prep:
35 min
Inactive:
10 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Intermediate

CATEGORIES
NUTRITION INFO
Ingredients
  • 4 large yellow squash (straight-neck variety)
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 Italian turkey sausages, casings removed (about 8 ounces)
  • 1/2 small red onion, finely chopped
  • 1 pint grape tomatoes, sliced in half
  • Kosher salt and freshly ground black pepper
  • 1/3 cup panko breadcrumbs
  • 1/4 cup Parmesan
  • 2 tablespoons chopped fresh parsley
Directions

Preheat the oven to 350 degrees F.

Put the squash in a 12-inch high-sided skillet, cover halfway with water and bring to a simmer. Turn to low, cover with a lid and cook until tender crisp, about 8 minutes. Set the squash aside to cool.

Drain the water from the skillet, wipe dry and place over medium-high heat. Add the oil and once hot, stir in the turkey sausage. Cook, stirring, until almost cooked through, about 4 minutes. Stir in the onions and cook until softened, about 4 minutes more. Toss in the tomatoes, season with a big pinch of salt and pepper and cook until the tomatoes start to break down a bit, 1 more minute. Set aside to cool.

While the mixture is cooling, trim the ends of the squash, slice in half lengthwise and scoop out the seeds with a spoon, making a boat shape. Chop up the centers and combine with the sausage filling.

Spoon the mixture into the shells, mounding them high, and place on a baking sheet. Mix together the panko, Parmesan and chopped parsley in a small bowl and sprinkle on top of the stuffed squash. Drizzle everything with olive oil and bake until golden on top, about 25 minutes.

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    Frozen Summer Squash

    Recipe courtesy of Alton Brown