Stuffed Summer Squash Boats

 I watched Jamie Deen make this on his show

Home for Dinner with Jamie Deen



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

adapted from Jamie Deen's Stuffed Squash Boat Recipe - Food Network

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.