Summer squash is the perfect vessel for stuffing—once scooped out, their seedy centers form a tiny boat for filling. Adding some lean meat, and a bit of cheese on top, allows for this delicious dish to be low-calorie and high in protein and is great for the whole family.
Ingredients
2 large or 4 medium squash (green zucchini, Cousa Squash, or yellow squash)
2 tablespoons olive oil
1 lb lean turkey sausage
1 red onion, finely chopped
1 cup chopped fresh or canned tomatoes
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
⅓ cup panko breadcrumbs
¼ cup Parmesan
2 tablespoons chopped fresh parsley
Read more at: http://www.foodnetwork.com/recipes/jamie-deen/stuffed-summer-squash-boats-recipe.html?oc=linkback
Instructions
Preheat the oven to 350 degrees F.
Put the squash in a high-sided skillet or pot, cover halfway with water and bring to a simmer. Turn to low, cover with a lid and cook until tender crisp, 8-10 minutes. Set the squash aside to cool.
Place skillet on medium-high heat. Add 1 tablespoon oil and once hot, stir in the turkey sausage. Chop with spatula while frying until almost cooked through, about 4 minutes. Stir in the onions and cook until softened, about 4 minutes more. Add the tomatoes, season with salt, pepper, and thyme and cook until the tomatoes are broken down. Set aside to cool.
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.
Spoon the mixture into the shells, mounding them high, and place on a baking sheet. Mix together the panko, Parmesan and chopped parsley in a small bowl and sprinkle on top of the stuffed squash. Drizzle everything with remaining olive oil and bake until golden on top, about 25 minutes.
Recipe by DietSmarter.com at https://www.dietsmarter.com/featured/stuffed-summer-squash/