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Fill the hollows of the squash with the chicken mixture. The boats should be heaping and full. Top with remaining cheese and bread crumbs.
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Composition Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:
- Make ready - Chicken Stuffed Squash
- Make ready 1 cup for rotisserie chicken, diced
- Require 3 of tablespoons, olive oil, divided
- Need 1/4 tsp - coriander, ground
- Provide 1/2 tsp of paprika
- Prepare 1/4 tsp of red pepper flakes
- Require 1 for Salt, to taste
- Provide 3/4 for cup, mozzarella, grated, divided
- Need 6 of tablespoons, panko bread crumbs divided
- Make ready 3 tbsp - ricotta cheese
- Provide 10 each - parsley leaves, finely chopped
- Prepare 16 oz of summer squash
- Prepare - Tomato Sauce
- Make ready 3 tbsp olive oil
- Prepare 1 clove for garlic, minced
- Prepare 16 oz of tomatoes
- Take 1 for sprig fresh oregano
- Provide 1 - Salt, to taste
- Give 1 of Pepper, to taste
- Make ready 1 tbsp - red wine vinegar, as needed
Summer squash season is just around the corner, and as usual, zucchini is the leader of the pack. This sweet, summertime squash makes a wonderful appetizer or side dish, but how to make it a meal? Zucchini boats are the perfect way to make an otherwise light veggie side into a hearty and filling meal. To make zucchini boats, simply scoop the flesh out of the zucchini halves and stuff.
Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce instructions:
- Please take the time to read through the entire recipe card before beginning.
- Preheat your oven to 425º F. While your oven is preheating dice the tomatoes for the tomato sauce and set aside. Next prepare the ingredients for the chicken stuffed squash.
- In a large bowl mix the cooked chicken and 2 tablespoons of olive oil, then mix in the coriander, paprika, pepper flakes, and a pinch of salt. Next add 1/2 cup mozzarella, and 4 tablespoons - panko bread crumbs, ricotta, and parsley. Stir thoroughly to combine. Check seasoning, and add salt if necessary.
- Use the remaining 1 tablespoon olive oil to grease the bottom of a 9” x 13” baking dish. Then cut the squash into ‘boats’, by first cutting a very thin slice off of each side of the squash, then - cut in half directly between those sliced edges. The first cuts will act to level the bottom of the boats. Use a small spoon to scoop out the seeds, and slightly hollow the boats. Place the squash - into the oiled baking dish, and season with salt.
- Fill the hollows of the squash with the chicken mixture. The boats should be heaping and full. Top with remaining cheese and bread crumbs. Bake for 10 minutes uncovered, then remove from oven. While the squash is cooking, make the tomato sauce.
- Heat a large sauté pan over medium heat. Add olive oil, and then add the minced garlic. Cook, stirring all the while, until aromatic and slightly translucent. Add diced tomatoes and - fresh oregano. Continue to cook while stirring. Once tomatoes have released their liquid, season to taste with salt and pepper. Adjust acidity with vinegar as desired.
- After the squash has cooked for 10 minutes and the tomato sauce is ready, add tomato sauce to the bottom of the baking dish spreading evenly around the squash, and cover with foil. Cook - for an additional 15 minutes. Serve and enjoy!
Roasted spaghetti squashed topped with marinara sauce, grilled chicken, melted mozzarella and some fresh basil. I had a hard time naming this one, but I think you get the point. I was craving something cheesy for dinner last night, and I had spaghetti squash sitting in my counter without a plan, so I came up with this tasty dish. Roasted summer squash boats filled with roasted chicken and creamy ricotta swimming homemade fresh garlic tomato sauce. This is sure to please any crowd.
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