How to Cook Delicious Yellow squash boats

Yellow squash boats. Cut yellow squash in half lengthwise. With a spoon, scrape flesh and seeds of squash into a large bowl, making boats. In a pan sauté onion and garlic over medium heat with a dash of olive oil.

Yellow squash boats Drain the water from the skillet, wipe dry and place over medium-high heat. Add the oil and once hot, stir in the turkey sausage. Just as I expected … these Taco Stuffed Summer Squash Boats are darn good. You can have Yellow squash boats using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Yellow squash boats

  1. Prepare 3/4 lb of bacon.
  2. Prepare 4 large of yellow squash.
  3. Prepare 1 tbsp of red wine vinegar.
  4. You need 1/4 cup of margarine.
  5. You need 1 tsp of pink Himalayan salt.
  6. You need 1/4 cup of shredded mozzarella cheese.
  7. Prepare 4 tbsp of grated parmesan cheese.
  8. You need 1/4 tsp of granulated garlic powder.
  9. It’s 1/3 large of onion.

Feel free to use homemade taco seasoning if you're less lazy than me, or swap out zucchini or even eggplant for summer squash. Either way, I hope you'll love these veggie-packed taco squash boats (even if you don't love summer squash). Chop the squash innards roughly and set aside. Heat oil in a frying pan.

Yellow squash boats instructions

  1. Wash the squash.
  2. Preheat oven 400° Fahrenheit.
  3. Cut both ends off squash. Stand on the end. Slice in two pieces, long ways about a quarter of the diameter of the squash. Hollow out the thicker half of the squash..
  4. Take the hollowed out meat of the squash and put in the pan with margarine and onion. Add half the salt, and all the garlic. Fry till squash is soft..
  5. Take the other half of the salt add to the hollowed out part. Add both cheeses and red wine vinegar to the boats. When stuffing for boats is done add to top of the cheeses..
  6. Wrap the bacon 2 slices each around each boat. Put in a pan sprayed with nonstick spray.bake till bacon is crispy..
  7. Serve hope you enjoy.

Add onions and garlic, saute for one minute. Spoon this filling evenly into each squash boat. Slice yellow squash in half and scoop out the seeds to create a "boat". Place zucchini boats on a rimmed baking sheet reserving half the seeds. Chop ½ the left over inside and mix in a large bowl with cooked onions and garlic, Italian seasoning, bread crumbs, Parmesn and egg.