This is a quick & easy summer squash recipe you’ll love!
This summer, our odessa squash plants have taken off so we went on a hunt to find an easy & delicious recipe to try. We love these squash boats, we even enjoyed them during a team celebration. While we used our odessa squash for this recipe, you can use any summer squash to make delicious squash boats.
Prep: 10 mins | Total: 60 mins | Serves: 4-5 slices
4 large yellow squash 5 cloves of garlic
1 tbsp olive oil 1 c chopped peppers 1/2 small red onion,
1 pint cherry or small tomatoes, sliced in half
DIRECTIONS Preheat the oven to 375 degrees F. Cut squash in half, place cut side down on a baking sheet, bake for 30 minutes at 375 degrees. Set the squash aside to cool.
Heat a skillet, add the oil, and once hot, stir in onions, peppers, and garlic. Cook, stirring, until almost cooked through, about 4 minutes. Toss in the tomatoes, season with a big pinch of salt and pepper, and cook until the tomatoes start to break down a bit, 1 more minute. 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. 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 olive oil and bake until golden on top, about 25 minutes.
To Infuse: Melt olive oil in a saucepan, add desired amount of Bird Valley Whole Plant Full Spectrum Cannabis Oil and thoroughly mix. Follow dosing instructions on the applicator, and use sparingly. Add infused olive oil to the recipe.