Get ready to transform your dinner routine with these mouthwatering Parmesan Stuffed Squash Boats that are not just a meal, but a culinary adventure! Imagine tender squash boats filled with protein-packed quinoa, smothered in rich marinara sauce, and topped with golden, melty Parmesan cheese that will make your taste buds dance with joy. This Italian-inspired dish is not only incredibly delicious but also surprisingly easy to prepare, making it perfect for busy weeknights or impressive dinner parties.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium zucchini or yellow squash
- 1 cup cooked quinoa
- 1 cup marinara sauce
- 1 cup shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash the zucchini or yellow squash thoroughly. Cut each squash lengthwise in half, creating two long "boats".
- Using a spoon, carefully scoop out the inner seeds and flesh, creating a hollow center. Leave about a 1/4-inch thickness of squash to maintain the boat structure.
- In a medium mixing bowl, combine the cooked quinoa, 1/2 cup of marinara sauce, 1/2 cup of shredded Parmesan cheese, Italian seasoning, salt, and pepper. Mix well to create the stuffing.
- Spoon the quinoa mixture evenly into each squash boat, pressing gently to fill the entire cavity.
- Top the stuffed boats with remaining marinara sauce and sprinkle the remaining Parmesan cheese over each boat.
- Place the stuffed squash boats on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the squash is tender and the cheese is golden and bubbly.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh herbs like basil or parsley if desired.
Tips
- Choose fresh, firm zucchini or yellow squash with smooth, unblemished skin for the best texture and presentation.
- When scooping out the squash, be gentle to maintain the boat's structure. A melon baller or small spoon works perfectly for this task.
- For extra flavor, consider adding some minced garlic or finely chopped herbs like basil or oregano to your quinoa mixture.
- If you want a protein boost, mix in some cooked ground chicken or turkey to the quinoa stuffing.
- Make sure to drain any excess moisture from the quinoa to prevent watery boats.
- For a crispy top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Let the boats rest for 5 minutes after baking to allow the filling to set and make serving easier.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 22mg
