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

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, roasted summer squash boats filled with chicken and ricotta topped with fresh garlic tomato sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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To begin with this recipe, we must 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 cook it.

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

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

Steps 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!

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