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
- Add garlic or onion while sautéing for deeper flavor.
- Use marinara instead of plain tomato sauce for a richer taste.
- Add fresh herbs (basil, parsley, oregano) before serving.
- Substitute zucchini for yellow squash.
- Add cooked quinoa or rice to the asparagus mixture for a heartier dish.
- Sprinkle Parmesan or feta for extra richness.
- Toast the almonds for more flavor.
- Use roasted red pepper sauce instead of tomato sauce for variation.
- Make it spicy by adding chili flakes.
- Serve with grilled chicken or fish for a complete meal.
Transcription of the Original Recipe
Read or copy the transcription
Yellow Squash Boats
___________________
2 yellow squash
24 asparagus stalks 1 T. oil for sautéing
1½ c. tom. sauce
slivered almonds
Slice squash in half lengthwise.
Steam until tender (abt. 10 min.) Remove fr.
pot, drain & remove seeds fr. squash cavities.
Rinse asp. stalks. Put 12 spears from
the top in w/squash the last 5 min. to
steam & cook. Chop the rest & sauté w/
garlic. Add tom. sauce & heat. Stuff
ea. squash cavity w/chopped asp. mixture.
Top w/asp. spears & sprinkle w/almonds.From Transcription to Instructions
We love the original directions' compact note, but they skip a few moments, so our instructions lay them out in plain steps. For instance, the original directions tell you to steam and slip 12 asparagus spears into the squash for the last 5 minutes, and our instructions show rinsing the asparagus, adding those whole stalks into the steamer for the final 5 minutes, then removing, draining, and scooping the seeds before you sauté the chopped asparagus with oil and garlic, stir in tomato sauce, and fill the cavities to finish with almonds.
Nutrition
Calories: 130kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 260mgPotassium: 520mgFiber: 3gSugar: 6gVitamin A: 1050IUVitamin C: 26mgCalcium: 70mgIron: 2mg
