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How to Make Roasted Summer Squash with Garlic and Parmesan: (Scroll down for complete printable recipe with nutritional information.) Season to taste with a little salt and some freshly-ground black pepper and serve hot, and be sure to peel off all the cheese that runs down and. Squash and chicken were simply born to be together… on my dinner plate. If you are vegetarian, this Clean Eating Roasted Summer Squash recipe will also pair really well with some brown rice I used crushed garlic instead of garlic powder, and brushed it on.
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Ingredients requirements - Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:
- Take of Chicken Stuffed Squash
- Prepare 1 cup for rotisserie chicken, diced
- Need 3 of tablespoons, olive oil, divided
- Need 1/4 tsp for coriander, ground
- Provide 1/2 tsp paprika
- Get 1/4 tsp red pepper flakes
- Give 1 of Salt, to taste
- Get 3/4 cup, mozzarella, grated, divided
- Provide 6 - tablespoons, panko bread crumbs divided
- Give 3 tbsp for ricotta cheese
- Need 10 each - parsley leaves, finely chopped
- Need 16 oz of summer squash
- You need - Tomato Sauce
- Give 3 tbsp - olive oil
- You need 1 clove - garlic, minced
- Prepare 16 oz of tomatoes
- Get 1 sprig fresh oregano
- Provide 1 - Salt, to taste
- Require 1 of Pepper, to taste
- Make ready 1 tbsp red wine vinegar, as needed
This is the perfect side dish to serve. An easy recipe for Oven Roasted Tomato Sauce made with fresh summer tomatoes, garlic and herbs. Let sauce come to room temperature. Oh summer, how I love you and all the fresh fruit and veggies you provide.
Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce how to cook:
- 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!
During the summer I always have a generous stock of fruits and vegetables in This was amazing - added my green peppers from the garden and topped with chopped fresh basil. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten Spread lemon ricotta over platter. Top with squash and their juices. Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed.
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