Tuesday, July 16, 2013

Stuffed Summer Squash Boats

 I watched Jamie Deen make this on his show



Stuffed Summer Squash Boat

The Filling - Italian Sausage, Red Onion & Cherry Tomatoes
I used the "chocolate" cherry tomatoes from my farmers market find this weekend

Stuffed Squash
Stuffed Squash with Breadcrumbs

The only change I made is that I used spicy italian sausage
not turkey italian sausage

I thought the Thai Rice Noodles recipe
 I made several weeks ago was one of the best dishes I had made in a while, but no
This one wins - hands down!  Even my son agreed

Stuffed Summer Squash Boats
Ingredients
4 large yellow squash (straight-neck variety)
1 tablespoon olive oil, plus more for the breadcrumbs
8 ounces italian sausage (you can use turkey)
1/2 small red onion, finely chopped
1 pint grape or cherry tomatoes, sliced in half
kosher salt and freshly ground black pepper
1/3 cup panko breadcrumbs
1/4 cup Parmesan
2 tablespoons chopped fresh parsley

Directions
1. Preheat oven to 350 degrees F.
2. Put the squash in a 12-inch high sided skillet, cover halfway with water & bring to a simmer. Turn to low, cover with a lid, and cook until tender crisp, about 8 minutes.  Set the squash aside to cool.
3. Drain the water from the skiller, wipe dry and place over medium-heat. Add oil if using turkey sausage.  If you are using italian sausage, you do not need the oil.  Cook, stirring until almost cooked through, about 4 minutes. Stir in the onions and cook until softened, about 4 minutes more.  Toss in the tomatoes, season with a big pinch of salt and pepper.  Cook until the tomatoes start to break down a bit, 1 more minute.  Set aside to cool.
4. While the mixture is cooling, trim the ends of the squash, slice in half lengthwise, and scoop out the seeds with a spoon, making a boat shape.  Chop up the centers and combine with the sausage filling.
5.  Spoon the mixture into the boats, mounding them high.  Place on a baking sheet.  Mix together panko, parmesan, chopped parsley and olive oil in a small bowl.  Sprinkle on top of the stuffed squash.  Bake until golden on top, about 25 minutes.

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