Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted summer squash boats filled with chicken and ricotta topped with fresh garlic tomato sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Fill the hollows of the squash with the chicken mixture. The boats should be heaping and full. Top with remaining cheese and bread crumbs.
Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have roasted summer squash boats filled with chicken and ricotta topped with fresh garlic tomato sauce using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:
- Take Chicken Stuffed Squash
- Get 1 cup rotisserie chicken, diced
- Make ready 3 tablespoons, olive oil, divided
- Make ready 1/4 tsp coriander, ground
- Prepare 1/2 tsp paprika
- Make ready 1/4 tsp red pepper flakes
- Prepare 1 Salt, to taste
- Take 3/4 cup, mozzarella, grated, divided
- Make ready 6 tablespoons, panko bread crumbs divided
- Get 3 tbsp ricotta cheese
- Take 10 each parsley leaves, finely chopped
- Prepare 16 oz summer squash
- Get Tomato Sauce
- Get 3 tbsp olive oil
- Prepare 1 clove garlic, minced
- Get 16 oz tomatoes
- Make ready 1 sprig fresh oregano
- Take 1 Salt, to taste
- Get 1 Pepper, to taste
- Prepare 1 tbsp red wine vinegar, as needed
The casserole goes in the oven, and the end result is an ultra gooey, tomato-sauced pile of healthy noodles. Chop the squash innards roughly and set aside. Heat oil in a frying pan. Add onions and garlic, saute for one minute.
Instructions to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:
- Please take the time to read through the entire recipe card before beginning.
- Preheat your oven to 425º F. While your oven is preheating dice the tomatoes for the tomato sauce and set aside. Next prepare the ingredients for the chicken stuffed squash.
- In a large bowl mix the cooked chicken and 2 tablespoons of olive oil, then mix in the coriander, paprika, pepper flakes, and a pinch of salt. Next add 1/2 cup mozzarella, and 4 tablespoons panko bread crumbs, ricotta, and parsley. Stir thoroughly to combine. Check seasoning, and add salt if necessary.
- Use the remaining 1 tablespoon olive oil to grease the bottom of a 9” x 13” baking dish. Then cut the squash into ‘boats’, by first cutting a very thin slice off of each side of the squash, then cut in half directly between those sliced edges. The first cuts will act to level the bottom of the boats. Use a small spoon to scoop out the seeds, and slightly hollow the boats. Place the squash into the oiled baking dish, and season with salt.
- Fill the hollows of the squash with the chicken mixture. The boats should be heaping and full. Top with remaining cheese and bread crumbs. Bake for 10 minutes uncovered, then remove from oven. While the squash is cooking, make the tomato sauce.
- Heat a large sauté pan over medium heat. Add olive oil, and then add the minced garlic. Cook, stirring all the while, until aromatic and slightly translucent. Add diced tomatoes and fresh oregano. Continue to cook while stirring. Once tomatoes have released their liquid, season to taste with salt and pepper. Adjust acidity with vinegar as desired.
- After the squash has cooked for 10 minutes and the tomato sauce is ready, add tomato sauce to the bottom of the baking dish spreading evenly around the squash, and cover with foil. Cook for an additional 15 minutes. Serve and enjoy!
Spoon this filling evenly into each squash boat. Trim the ends from the squash, and cut each squash in half lengthwise. A healthy and utterly delicious summer chicken recipe. Use the lovely yellow and green courgettes that you can find in markets and in veg boxes late summer. You could also use other types of summer squash - such as patty pan.
So that’s going to wrap it up for this exceptional food roasted summer squash boats filled with chicken and ricotta topped with fresh garlic tomato sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
