Cheesy Roasted Squash Boats with Italian Stuffing are a simple and delicious seasonal recipe ideal for serving as a holiday appetizer or side dish. They also make a quick and tasty dinner on a cold night. Keep them meatless and serve with baked chicken or fish, enjoy as a simple vegetarian dinner, or add meat for a one-pan stuffed vegetable dinner. Ready to serve in 30 minutes!
Does any else feel obligated to cook squash during the autumn and winter months? Squash is so attractive and festive, and everytime I see it in the grocery store or the local farmers market, I wish we cooked with it more often/.
These cheesy roasted squash boats looked and smelled incredibly delicious after cooking and I was immediately asked by my kids, what's in them?
My advice? Never tell them until they try them! And that was my answer.
It worked, because everyone enjoyed their boats and ate them in their entirety for lunch. The hubby said they were really good, but the squash still tasted like squash (and he doesn't like it all that much to begin with).
The four year old ate the stuffing and a few bites of the squash before she was full.
And the one year old? The squash and stuffing were tender enough for her to easily chew and she loved it!
Italian roasted squash boats make a tasty holiday appetizer or side dish at Thanksgiving or Christmas dinner.
They are quick, simple, and filling enough to feed a lot of people in a small amount. They would be excellent with a holiday classic like fresh cranberry sauce or a fancy bread, like sun dried tomato basil bread.
I plan to kick out one of the traditional (and uninteresting) Thanksgiving dinner recipes this year and replace it with these scrumptious roasted squash boats. See ya later canned corn and green beans!
This recipe is quite simple and uses pantry and fridge staples. To make roasted squash boats you need:
- yellow squash
- tomato sauce
- mozzarella cheese
- parmesan cheese
You'll also need olive oil, salt, and pepper and a pot large enough to parboil the squash.
Roasted squash boats can be eaten as a complete vegetarian dinner or lunch, but you can easily make this recipe meat-friendly.
For non-vegetarian options:
- add diced chicken
- add ground beef
- add sausage
If adding any meats, add it to the pan while sauteing the onions and garlic. Cook until the meat is no longer pink, about 10 minutes.
If you like stuffed vegetables, also check out these Middle Eastern stuffed peppers with lamb. They are delish!
The first step to making roasted squash boats is to parboil the squash. Put the squash in a large pot of boiling water and simmer for about 8 minutes. I cover my pot to bring the water to the initial boil quicker.
While the squash simmers, saute the onions and garlic in olive oil (and meat if you're going with the meat option) until cooked through. Add tomato sauce, parsley, salt, pepper, breadcrumbs, and the cheeses. Saute another minute or 2 to warm it through. Now you have the stuffing ready!
When the squash is finished simmering, remove it and slice the tips off. Halve each one long ways and scoop out the seeds. Squash is 95% water, so this part can be a little messy!
After seeding the squash, put them on a baking sheet and fill with the stuffing so that it's slightly overflowing. Top with extra mozzarella cheese and bake for about 15 minutes, until that cheesy goodness begins to brown, of if you prefer, just until it melts.
You can serve these roasted squash boats with extra parsley sprinkled on top for an attractive garnish.
Italian Roasted Yellow Squash Boats
- 4 yellow squash
- 1 tablespoon olive oil
- ½ small onion
- 3 garlic cloves
- ½ cup tomato sauce
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon parsley
- ½ cup breadcrumbs
- ½ cup Parmesan cheese
- 1 cup shredded mozzarella cheese + more for sprinkling
- Preheat oven to 400°. In a large covered pot, bring enough water to cover squash to a boil.
- Add whole squash and simmer for 8 minutes.
- While squash simmers, dice the onions and garlic. Saute onions in oil for 4 minutes. Add garlic and saute 1 minute longer. Remove from heat and add tomato sauce, breadcrumbs, Parmesan, mozzarella, salt, pepper, and parsley. Mix to combine.
- Remove squash and slice in half on the long side. Scoop out seeds.
- Place squash halves on a parchment-lined baking sheet and stuff with the cheese breadcrumb mix. Sprinkle with a generous amount of shredded mozzarella and bake for 15 minutes, or until cheese has melted.
- Serve garnished with additional parsley if desired.
These Italian roasted squash boats are meant to be served immediately, but if you need to reheat, toast them in a confectioners oven. This gives them back that crisp-tender chew.
Enjoy! And let me know what you think in the comments below. I'd love to hear if you enjoyed these roasted squash boats.