Yellow Squash Boats are a delightful and healthy dish perfect for showcasing fresh summer vegetables. This recipe creatively transforms tender yellow squash into edible "boats," filled with a savory asparagus and tomato sauce mixture, and topped with sliced almonds for added texture. These boats make a nutritious side or a light vegetarian entrée. The method of steaming and sautéing keeps the dish vibrant and full of flavor, making it a favorite among home cooks seeking delicious yet wholesome meals.
Ingredients
- 2 yellow squash
- 24 asparagus stalks
- 1 ½ cups tomato sauce
- Sliced almonds (for topping)
- 1 tbsp oil (for sautéing)
Instructions
Step 1: Prepare Squash
- Slice squash in half lengthwise.
- Steam until tender (about 10 minutes).
- Remove from heat, drain, and scoop out seeds to create a cavity.
Step 2: Cook Asparagus
- Rinse asparagus stalks.
- Place 12 whole stalks into the squash during the last 5 minutes of steaming.
- Chop the remaining asparagus.
Step 3: Make Filling
- Sauté chopped asparagus in oil with garlic.
- Add tomato sauce and heat until warm.
Step 4: Assemble Boats
- Fill each squash cavity with the asparagus-tomato mixture.
- Top with whole asparagus spears.
- Sprinkle sliced almonds over the top.
Tips
- Substitute zucchini if yellow squash is unavailable.
- Add shredded cheese on top before baking for extra richness.
- Mix in sautéed onions or bell peppers for more flavor depth.
- Use marinara or arrabbiata sauce for different flavor profiles.
- Bake for 10 minutes at 375°F if you prefer a roasted finish.
Nutrition
Calories: 176kcalCarbohydrates: 24gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 879mgPotassium: 1447mgFiber: 9gSugar: 14gVitamin A: 2639IUVitamin C: 57mgCalcium: 101mgIron: 7mg
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