Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted summer squash boats filled with chicken and ricotta topped with fresh garlic tomato sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. An easy recipe for Oven Roasted Tomato Sauce made with fresh summer tomatoes, garlic and herbs.
Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce is something that I have loved my entire life.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:
- Make ready Chicken Stuffed Squash
- Take 1 cup rotisserie chicken, diced
- Make ready 3 tablespoons, olive oil, divided
- Prepare 1/4 tsp coriander, ground
- Take 1/2 tsp paprika
- Get 1/4 tsp red pepper flakes
- Prepare 1 Salt, to taste
- Make ready 3/4 cup, mozzarella, grated, divided
- Make ready 6 tablespoons, panko bread crumbs divided
- Prepare 3 tbsp ricotta cheese
- Make ready 10 each parsley leaves, finely chopped
- Prepare 16 oz summer squash
- Prepare Tomato Sauce
- Prepare 3 tbsp olive oil
- Prepare 1 clove garlic, minced
- Get 16 oz tomatoes
- Prepare 1 sprig fresh oregano
- Make ready 1 Salt, to taste
- Take 1 Pepper, to taste
- Prepare 1 tbsp red wine vinegar, as needed
What to Serve With Roasted Summer Squash and Zucchini. This is the perfect side dish to serve. 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. Summer squash contains a lot of water, which can cause it to get mushy when cooked.
Steps 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!
We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten Spread lemon ricotta over platter. Top with squash and their juices. Stewed summer squash is a seasonal staple, with chunks of fresh, tender zucchini and yellow squash gently cooked in olive oil until they're plump and juicy throughout. Remove from heat and drizzle with fresh olive oil. Remove garlic from pan; remove cloves from garlic head and chop.
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