Stuffed Summer Squash Boats

These stuffed summer squash boats are the perfect way to use up a plentiful harvest of squash that seems to happen this time of the year.

One of our good friends showed up yesterday with a bag of yellow summer crook neck squash.

We all know the story of locking your doors so that you won’t be loaded with summer squash, which is such a prolific producer.

Crook neck squash is a variety that is resistant to squash bugs, so it’s  great type for beginning gardeners to try their hand at growing.

But I did not feel that way, since my garden produced exactly three squash before a huge rain devastated the crop.

I decided to stuff them with beef and cheese. They were just delicious!

The recipe was very easy to make.  I cut the squash in half lengthwise; then cut a thin slice from the bottom of each with a sharp knife to allow it to sit flat. Scooped out pulp, leaving 1/4-in. shells. 

Then I placed the shells in an un-greased 3-qt. microwave-safe dish. Covered and microwave on high for 3 minutes or until crisp-tender; drain and set aside to cool.  (forgot to take pictures of this stage!)

Hearty zucchini boats are easy to make

I cooked ground beef with onions and garlic and then mixed it with panko bread crumbs and marinara sauce and scooped it into the cooled shells.

Topped the shells with cheese and cooked for about 20 minutes in a preheated 350 degree oven.Serve the stuffed summer squash boats with a side salad.  They are just delicious!

See more great recipes on The Gardening Cook on Facebook.

Yield: 8

Stuffed Summer Squash Boats

Print

Firm yellow summer squash get a face lift with this tasty filling mixture that is sure to please.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 4 medium yellow summer squash (green is fine too)
• 1 pound of ground beef
• 1 tbsp olive oil
• 1/2 medium yellow onion
• 2 cloves of garlic, diced
• 3/4 cup marinara sauce
• 1 egg, beaten
• 1/4 cup Panko bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces shredded Cheddar cheese, divided
• Additional marinara or spaghetti sauce

Instructions

1. Cut the squash in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow it to sit flat.
2. Scoop out pulp, leaving 1/4-in. shells.
3. Place the shells in an un-greased 3-qt. microwave-safe dish.
4. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside to cool.
5. Meanwhile, in a large skillet, cook the ground beef, onion and garlic in olive oil until tender.
6. Add the ground beef and cook until the beef is no longer pink; drain.
7. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup of the cheese.
8. Place a bit of the marinara on the bottom of a baking dish.
9. Spoon about 1/4 cup of the beef mixture into each shell.
10. Top with the remaining cheese. Bake, uncovered, at 350° for 20 minutes.
11. Serve with additional marinara sauce and a side salad. Yield: 4 servings.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 317Total Fat: 19gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 89mgSodium: 500mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 22g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

 

Share on Social Media