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Categories:Viewed: 38 - Published at: 8 years ago
Ingredients
- 1 summer squash (any straight-necked type)
- 1 -2 teaspoon olive oil
- 4 green onions, chopped
- 2 -3 garlic cloves, minced
- 20 g mozzarella cheese (or other semi-soft cheese)
- 2 tablespoons tomato paste
- 1 teaspoon italian seasoning
- pepper
Method
- Slice squash in half lengthwise. With a sharp spoon, scoop out the soft inside portion of the squash to form a canoe shape. Chop the squash innards roughly and set aside.
- Heat oil in a frying pan. Add onions and garlic, saute for one minute.
- Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated.
- Mix in cheese and tomato paste, cook 2-3 more minutes.
- Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top.
- Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats).
