Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going 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 food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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 foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce is something which I’ve loved my entire life.
Fill the hollows of the squash with the chicken mixture. The boats should be heaping and full. Top with remaining cheese and bread crumbs. Seasonal spaghetti squash stuffed with a spicy chicken, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses.
To get started with this particular recipe, we must first prepare a few components. 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 it.
The ingredients needed to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:
- Take Chicken Stuffed Squash
- Take rotisserie chicken, diced
- Make ready tablespoons, olive oil, divided
- Make ready coriander, ground
- Take paprika
- Make ready red pepper flakes
- Take Salt, to taste
- Get cup, mozzarella, grated, divided
- Prepare tablespoons, panko bread crumbs divided
- Make ready ricotta cheese
- Make ready parsley leaves, finely chopped
- Take summer squash
- Get Tomato Sauce
- Prepare olive oil
- Get garlic, minced
- Make ready tomatoes
- Make ready sprig fresh oregano
- Take Salt, to taste
- Take Pepper, to taste
- Prepare red wine vinegar, as needed
Also, half way through baking, I topped the halves with fresh tomato slices instead of sauce. NOW it was excellent, after a little. Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper.
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!
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? Zucchini boats are the perfect way to make an otherwise light veggie side into a hearty and filling meal.
So that’s going to wrap it up with this special food roasted summer squash boats filled with chicken and ricotta topped with fresh garlic tomato sauce recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
