How to Make Super Quick Homemade Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, roasted summer squash boats filled with chicken and ricotta topped with fresh garlic tomato sauce. It is one of my favorites. For mine, I will make it a little bit tasty. 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 favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. 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.

Reviews for: Photos of Garlic Roasted Summer Squash. Used the herbes de Provence and garlic - also a pinch of fresh Thyme from the garden. How to Make Roasted Summer Squash with Garlic and Parmesan: (Scroll down for complete printable recipe with nutritional information.) Season to taste with a little salt and some freshly-ground black pepper and serve hot, and be sure to peel off all the cheese that runs down and. Oh summer, how I love you and all the fresh fruit and veggies you provide.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:

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

Squash and chicken were simply born to be together… on my dinner plate. If you are vegetarian, this Clean Eating Roasted Summer Squash recipe will also pair really well with some brown rice I used crushed garlic instead of garlic powder, and brushed it on. Grilled Pesto Chicken with Summer Squash. Baby Summer Squash with Ricotta and Mint.

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!

Grilled Pesto Chicken with Summer Squash. Baby Summer Squash with Ricotta and Mint. This spicy, cheesy dish makes good use of two commonly Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes. Simply season your fresh veggies for a summer side the whole dinner table will love. Summer squash and zucchini scream summer to me.

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 your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!