Okay, I’ll admit it. I originally pinned this recipe from Thyme for Cooking for stuffed zucchini because it looked pretty. But after I made it – YUM! This is definitely a winning recipe. The really great thing about this recipe is that you can customize it to your family’s tastes. Add some pepperonis and you have more of a pizza flavor. Some ricotta cheese on top would be delicious too, giving it more of a lasagna taste. You could try it with chicken instead of beef or leave out the meat completely for a hearty vegetarian meal. The original recipe uses quinoa instead of couscous, which would be delicious too.
Oh, and yeah…they look really pretty!
I made about two boats per person in this case, but it really depends on the size of your squash. Instead of summer squash, you could also use zucchini. (That is, if you haven’t used all you zucchini to make these fudgy zucchini brownies.) Depending on the size of your boats, you might need to make more or less of the filling – just adjust the ingredients a bit if necessary, and don’t worry if you make too much – the filling is good on its own too!
Mmmmm…take a bite! Here’s the printable recipe.
Stuffed Summer Squash Boats
These stuffed squash boats are as yummy as they are pretty and can be easily customized to your tastes.
- 4 medium-sized summer squash
- 1 small chopped onion
- 1 clove garlic, minced
- 1 pound ground beef
- 1 cup couscous
- 1 cup beef or vegetable broth
- 1 tablespoon olive oil
- 1 jar tomato sauce
- 1 cup shredded cheese
- Cut the squash in half and use a spoon to scoop on the center. Place in a baking dish, cover with foil, and bake at 400 degrees F for 15 minutes, while you work on the filling.
- Add olive oil to large pan and cook onion and garlic until fragrant and soft. Add ground beef and brown.
- Remove from pan carefully and set aside. Do not drain - keep as much oil and juice in the pan as possible.
- Add broth to the pan and bring to a boil. While heating, scrape the bottom with a wooden spoon to get up any brown bits. Once the broth is boiling, add the couscous and cook until tender and liquid is gone (5-10 minutes).
- Add the meat back to the pan and stir into couscous. Mix in tomato sauce.
- Spoon mixture into squash and top with cheese.
- Cover with foil again and bake for another 15 minutes.
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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.