Squash boats
- Number of Servings: 4
Ingredients
2 small summer squash1/2 c. chopped onion1 Tb each (dried herbs): basil, oregano, garlic powder, & thyme1/3 c. Kraft Parmesan cheese
Cut squash in half and hollow out the inside, saving the pulp.
Place shells on a lightly greased baking sheet.
(You want about 1/8"- 1/4" shell to hold the filling. A melon baller or large spoon work well for this part.)
Preheat oven to 425F.
Chop up onion.
Heat a medium-large sized skillet on high and spritz with olive oil or other cooking spray.
Once hot saute pulp, herbs, and onion together.
When mixture is beginning to become tender, turn off the heat and mix in Parmesan.
Scoop mixture back into squash shells.
Bake shells for about 25 minutes. They are done once the top has started to brown and the shell is tender.
Serving Size: 1 boat (1/2 squash). Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSTOFU.
Place shells on a lightly greased baking sheet.
(You want about 1/8"- 1/4" shell to hold the filling. A melon baller or large spoon work well for this part.)
Preheat oven to 425F.
Chop up onion.
Heat a medium-large sized skillet on high and spritz with olive oil or other cooking spray.
Once hot saute pulp, herbs, and onion together.
When mixture is beginning to become tender, turn off the heat and mix in Parmesan.
Scoop mixture back into squash shells.
Bake shells for about 25 minutes. They are done once the top has started to brown and the shell is tender.
Serving Size: 1 boat (1/2 squash). Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSTOFU.
Nutritional Info Amount Per Serving
- Calories: 70.6
- Total Fat: 3.4 g
- Cholesterol: 10.0 mg
- Sodium: 173.1 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 2.1 g
- Protein: 5.5 g
Member Reviews