Cheesy Baked Beefy Squash Boats with Honey Sriracha Sauce

How about that for a long recipe name? I suppose I could just call this Beefy Squash Boats or even simpler Squash Boats but I don’t want to leave out what takes this dish over the top: the spicy-sweet honey sriracha sauce that you can put together in minutes.  This is a great way to use your summer squash and if you want to double the recipe, the baked boats will keep in the refrigerator for a few days.  I found that they make a great lunch you can reheat in the microwave.

What to buy (serves 2-3):

  • 4  squash, (mine were on the smaller side so it was about 1 and a 1/2 squash per person)
  • 1 teaspoon olive oil
  • 1 and 1/2 cups pearl onions, (or one large onion, diced)
  • 3 cloves garlic, crushed
  • 1 pound ground beef
  • 1/2 cup  parmesan cheese

for the sauce:

  • 14 ounces diced tomatoes
  • 3 tablespoons tomato paste
  • 1/2 cup ketchup
  • 1/2 cup sriracha
  • 2 tablespoons honey
  • 2 tablespoons oregano
  • 1 teaspoon chili pepper flakes
  • salt and pepper to taste

What to do:

  •  boil a large pot of water
  • preheat oven to 400°
  • cut squash in half lengthwise and using a spoon or melon baller, scoop out flesh in the middle
  • drop squash halves in boiling water and cook 1 minute, remove from water
  • place squash halves in a baking dish, cut side up
  • in a large saute pan, cook the meat, garlic, and pearl onions, breaking up the meat as it cooks into smaller pieces until browned
  • combine all the sauce ingredients in a pot on the stove over medium heat, stirring to combine for a couple minutes
  • fill each hollowed squash with as much of the cooked meat mixture as you can, pressing firmly
  • top each with sauce and sprinkle with cheese
  •  bake 35 minutes until cheese is melted and squash is cooked through

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