ROASTED SUMMER SQUASH BOATS
Something a little different for your squash, inspired by twice-baked potatoes. This will work better with a straight, long squash
Provided by Kitty Z
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 92.8, Fat 4.8, SaturatedFat 1.7, Cholesterol 7.9, Sodium 196.8, Carbohydrate 9.7, Fiber 2.6, Sugar 4.9, Protein 4.8
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