Stuffed Summer Squash Boats
- 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
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.
Recipe courtesy Jamie Deen
Recipe courtesy of Rachael Ray