Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce

Hello everybody, it’s John, welcome to our 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. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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 is quick, it tastes yummy. Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce is something which I have loved my entire life. They are nice and they look wonderful.

Fill the hollows of the squash with the chicken mixture. The boats should be heaping and full. Top with remaining cheese and bread crumbs. Add onions and garlic, saute for one minute.

To get started with this recipe, we must first prepare a few components. You can cook 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 it.

The ingredients needed to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:
  1. Get Chicken Stuffed Squash
  2. Make ready 1 cup rotisserie chicken, diced
  3. Get 3 tablespoons, olive oil, divided
  4. Make ready 1⁄4 tsp coriander, ground
  5. Prepare 1⁄2 tsp paprika
  6. Prepare 1⁄4 tsp red pepper flakes
  7. Prepare 1 Salt, to taste
  8. Make ready 3⁄4 cup, mozzarella, grated, divided
  9. Get 6 tablespoons, panko bread crumbs divided
  10. Prepare 3 tbsp ricotta cheese
  11. Prepare 10 each parsley leaves, finely chopped
  12. Get 16 oz summer squash
  13. Get Tomato Sauce
  14. Take 3 tbsp olive oil
  15. Get 1 clove garlic, minced
  16. Take 16 oz tomatoes
  17. Prepare 1 sprig fresh oregano
  18. Make ready 1 Salt, to taste
  19. Get 1 Pepper, to taste
  20. Get 1 tbsp red wine vinegar, as needed

Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Summer squash season is just around the corner, and as usual, zucchini is the leader of the pack. This sweet, summertime squash makes a wonderful appetizer or side dish, but how to make it a meal?

Instructions to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:
  1. Please take the time to read through the entire recipe card before beginning.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Summer squash season is just around the corner, and as usual, zucchini is the leader of the pack. This sweet, summertime squash makes a wonderful appetizer or side dish, but how to make it a meal? Zucchini boats are the perfect way to make an otherwise light veggie side into a hearty and filling meal. To make zucchini boats, simply scoop the flesh out of the zucchini halves and stuff. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish.

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