Best Ham Stuffed Squash Boats Recipes

HAM-STUFFED SQUASH BOATS

Ham-Stuffed Squash Boats image

In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.-Fran Shaffer, Coatesville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 medium yellow summer squash or zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter
1 cup cubed fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

Steps:

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

Nutrition Facts : Calories 318 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.

HAM STUFFED SQUASH OR ZUCCHINI BOATS

Ham Stuffed Squash or Zucchini Boats image

I was served this when I was a guest at someone's house as a teen. At the time I would have told you I didn't like squash but I enjoyed these!

Provided by Marg CaymanDesigns

Categories Ham

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 medium summer squash (about 6 inches) or 4 medium zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
1 cup diced cooked ham
1/2 cup dry breadcrumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 366.1, Fat 22.4, SaturatedFat 11.6, Cholesterol 125.7, Sodium 461, Carbohydrate 19.2, Fiber 3.2, Sugar 6.2, Protein 23.4