Siri Daly's Summer Squash Boats
Summer Squash Boats
Zach Pagano / TODAY
print recipe
Rating:
3.4466019 (103 rated)
Cook time:
Prep time:
Servings:
4

Carson requests this side dish pretty regularly, and I'm okay with that because it's so easy to make! It's also fun for a dinner party because everyone gets their own individual portions.

Technique tip: Lining your baking sheet with foil makes clean up a breeze.

Swap option: This is a vegetarian dish, but you can always add crumbled sausage or more veggies like red peppers or zucchini to your stuffing. You can also experiment with different cheeses like goat or feta.

Ingredients

    • 3 yellow summer squashes
    • Olive oil spray
    • 1 large clove garlic, minced
    • 1 tablespoon butter
    • 3 tablespoons panko or regular bread crumbs
    • 3 tablespoons grated Parmesan cheese
    • Salt and pepper

Preparation

1. Preheat oven to 400°F.

2. Slice each squash in half lengthwise. Set two halves aside. Using a spoon, scoop out the flesh of the other 4 halves, reserving what you scoop.

3. Place each half on a foil-lined baking sheet. Spray with olive oil spray. Bake for 10 minutes.

4. While those bake, dice up reserved halves and scooped out flesh.

5. Heat the butter in a medium skillet over medium heat. Add diced squash and garlic. Sauté for 3-5 minutes. Remove from heat and add panko and Parmesan. Season to taste with salt and pepper.

6. Scoop squash mixture into each squash boat. Bake for another 10 minutes. Serve.

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