Best Summer Squash Rice Boat Recipes

SUMMER SQUASH RICE

Steps:

• Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
• Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
• Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
• Garnish with parsley and additional parmesan cheese if desired.

STUFFED SUMMER SQUASH BOATS

Steps:

• Cut the squash in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow it to sit flat.
• Scoop out pulp, leaving 1/4-in. shells.
• Place the shells in an un-greased 3-qt. microwave-safe dish.
• Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside to cool.
• Meanwhile, in a large skillet, cook the ground beef, onion and garlic in olive oil until tender.
• Add the ground beef and cook until the beef is no longer pink; drain.
• Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup of the cheese.
• Place a bit of the marinara on the bottom of a baking dish.
• Spoon about 1/4 cup of the beef mixture into each shell.
• Top with the remaining cheese. Bake, uncovered, at 350° for 20 minutes.
• Serve with additional marinara sauce and a side salad. Yield: 4 servings.

ROASTED SUMMER SQUASH BOATS

Steps:

• 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).

RICE WITH SUMMER SQUASH

Steps:

• In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

SUMMER SQUASH & RICE BOAT

Steps:

• 1. Wash 4 squash and cut diagonally. With table spoon scrape out seeds and membrain. Cut a small even slice from bottom side so squash will sit on it's own. Chop 2 squash and steam until tender.
• 2. Cook bacon crisp and pat with paper towel, set a side.
• 3. In the same skillet saute chopped onion
• 4. Add rice, steamed squash and crumbled bacon; saute until well incorporated.
• 5. Generiously spoon mixture into squash boat, top with a few dots of butter, set on a cookie sheet and bake 20 minutes or until squash boat is tender when pierced with a fork.