Stuffed Squash Boats Food

QUINOA-STUFFED SQUASH BOATS

Steps:

• Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes., Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.

HAM STUFFED SQUASH OR ZUCCHINI BOATS

Steps:

• Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch 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, sauté 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°F for 12-15 minutes or until heated through.

STUFFED ZUCCHINI "BOATS" --

Steps:

• Cook the whole zucchini until tender-crisp, 10-15 minutes. Cool enough to handle and cut in half lengthwise. Cut off the stem and blossom ends, scoop out and reserve the centers, leaving 1/4" on bottom and sides.
• Brown, crumble and drain the sausage. Using the same pan heat the olive oil and saute the garlic, onions, zucchini, red and green peppers, Italian seasoning and optional fennel seeds. Cool slightly.
• Add the browned sausage and season lightly with salt and pepper., if needed. Add the beaten egg.
• Spoon the mixture into the scooped out zucchini halves.
• Bake 350 degrees, 30 minutes, until heated through and browned slightly.

ROASTED SUMMER SQUASH BOATS

Steps:

• 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).