Always a Twist

Stuffed Yellow Squash Boats

Main Courses | September 15, 2016 | By

Stuffed Yellow Squash Boats Thoughts and Inspiration: Hi All!  I hope everyone had a wonderful summer and that you’re now off to a great Autumn!  I took a bit of a hiatus this summer from posting recipes; I got busy with enjoying the weather and soaking in the sun.  Hopefully I’ll have more time to get back to doing what I love best now… cook cook cook!  My first recipe back is a healthy, gluten-free, delicious meal – Mexican flavors stuffed into a squash boat!  I also discovered a new product that I’m a fan of!  For all you vegetarians/vegans out there… check out the brand Beyond Meat (www.beyondmeat.com).  It is a vegetarian meat alternative that is gluten free!  Yes!… Gluten Free!!!  It has no wheat gluten, like all the other fake-meat products out there.  Give it a try!  I’m a fan!

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Stuffed Yellow Squash Boats
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Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
Stuffing
  1. 2 yellow squash, halved lengthwise and scooped out
  2. 1 tsp olive oil
  3. ¼ white onion, minced
  4. ½ cup Beyond Meat crumbles
  5. ½ red bell pepper, minced
  6. ½ tomato, diced
  7. 3 Tbsp salsa
  8. 2 Tbsp cilantro, chopped
  9. ¼ tsp cumin
  10. 1 tsp McCormick's Chipotle Roasted Garlic seasoning
  11. ¼ cup cheddar cheese, shredded
Topping
  1. ¼ cup cheddar cheese, shredded (divided between the 4 boats)
  2. 2 green onions, sliced fine
Sauce
  1. Scooped out yellow squash bits
  2. 1 large Roma tomato
  3. ½ red bell pepper, chopped
  4. 2 Tbsp fresh cilantro
  5. 2 tsp taco seasoning
  6. 1 tsp cumin
  7. ¼ tsp onion powder
  8. ¼ tsp garlic powder
  9. ½ tsp paprika
  10. ¼ tsp salt
Preparing the squash
  1. Bring a large pot of water to a boil. Cut squash in half lengthwise. Using a spoon or a melon baller, scoop out the middle flesh of the squash (creating a boat) making sure not to scoop all the way to the bottom and place into a bowl. Dunk squash boats into boiling water for 1 minute. Carefully remove from water and lay on a towel to dry.
Preparing the filling
  1. Sauté onions in oil for 3-4 minutes on medium heat. Add in beyond meat crumbles and sauté for an additional 4-5 minutes. Next, add in all the remaining stuffing ingredients, except for the cheese (bell peppers, tomatoes, salsa and seasoning). Mix together and cook for 3 additional minutes to allow all flavors to get incorporated. Remove from heat and stir in cheese.
Preparing the sauce
  1. In a Vitamix, add the squash scraping, bell pepper, tomato, cilantro, water and seasoning. Blend together for 6 minutes at a speed of 10. If you do not have a Vitamix, blend/puree altogether and simmer sauce for 5-6 minutes. Alternatively, you can use either salsa or enchilada sauce.
Assembly
  1. Place ¾ cup of sauce on the bottom of a 9 x 9 baking dish. Using a spoon (or simply just your fingers) stuff the squash boats with your filling, pushing down gently to get as much filling into the boats as desired. Place boats gently on top of sauce. Sprinkle with cheese and green onions. Bake for 30 minutes at 350F.
Serving
  1. Serve squash boats with a dollop of sour cream or guacamole!
Notes
  1. Store extra sauce in refrigerator in a glass air-tight tupperware for 1 week.
Always a Twist http://www.alwaysatwist.com/

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