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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 124.1
  • Total Fat: 7.0 g
  • Cholesterol: 50.2 mg
  • Sodium: 168.6 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 7.5 g

View full nutritional breakdown of Mark's Squash Boat and Dip calories by ingredient
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Mark's Squash Boat and Dip

Submitted by: MLANCASTER53

Introduction

Even Squash haters love this recipe! I've had people tell me I should enter it in contest but where would you find a contest for squash recipes, lol. Even Squash haters love this recipe! I've had people tell me I should enter it in contest but where would you find a contest for squash recipes, lol.
Number of Servings: 12

Ingredients

    Shrimp, 4 oz chopped
    1-Rock Lobster Tail, chopped
    Philadelphia Cream Cheese 1/3 less fat, 8 oz.
    Bell Pepper, 1/2 cup, chopped fine.
    Sweet Onion 1/2 cup, chopped fine.
    *Canola Oil, 2 tbsp.
    Garlic, 1 clove minced.
    Summer squash, 6 large
    Basil, 2 tbsp.
    Dill seed, 2 tbsp.

Tips

Keep an eye on it while its baking. you want it to bubble before broiling. Watch it close on broil.


Directions

Preheat oven to 375 degrees
Cut off neck and butt of squash and halve.
Scoop out insides and save 1 cup.
Blanch squash in hot water until tender. Drain and cool with cold running water.
Sauté chopped shrimp and lobster in butter.
Sauté vegetables (including cup of squash innards) in canola oil until tender
Put ingredients in large bowl and add cream cheese and basil.
Place squash halves on aluminum foil covered baking sheet and fill with mixture. Sprinkle with dill seed and place in oven for 20 minutes.
turn on broiler to high for 5 minutes to give a little color to the tops.
Use any leftover mix for dip.

Serving Size: 1/2 Boat per serving

Number of Servings: 12

Recipe submitted by SparkPeople user MLANCASTER53.






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