Roasted Summer Squash Boats

1. 1

   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.

2. 2

   Heat oil in a frying pan. Add onions and garlic, saute for one minute.

3. 3

   Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated.

4. 4

   Mix in cheese and tomato paste, cook 2-3 more minutes.

5. 5

   Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top.

6. 6

   Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats).

* Per serving · 4 servings · Values may vary.

No additional tips available.