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Stuffed Summer Squash Parmesan Boats

These Stuffed Summer Squash Parmesan Boats are fresh, hearty, and packed with flavor! Tender squash filled with turkey, quinoa, and cheese makes a perfect summer meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Gluten-Free, Healthy, Quick
Servings: 4 servings

Ingredients

  • 4 medium summer squashes
  • 1 pound ground turkey
  • 1 cup cooked quinoa
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh basil for garnish

Instructions

  • Preheat your oven to 375°F (190°C). Wash the summer squashes thoroughly and slice them in half lengthwise. Scoop out the seeds and some flesh to create hollow boats. Set aside the scooped flesh.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon. Season with salt, pepper, garlic powder, and Italian seasoning. Cook until browned and cooked through, about 6-8 minutes. Drain excess liquid if necessary.
  • Chop the reserved squash flesh into small pieces. Add it to the skillet with the cooked turkey. Stir in cooked quinoa and marinara sauce. Mix well and heat through. Adjust seasoning with salt and pepper as needed.
  • Drizzle the remaining 1 tablespoon of olive oil over the hollowed squash halves and place them on a baking sheet. Spoon the turkey and quinoa mixture evenly into each squash boat, pressing gently to fill.
  • Sprinkle shredded mozzarella and grated Parmesan cheese generously over the stuffed boats. Bake in the preheated oven for 25-30 minutes, or until squash is tender and cheese is melted and golden brown.
  • Remove from oven and let cool slightly. Garnish with freshly chopped basil leaves. Serve warm and enjoy!

Equipment

  • Large Skillet
  • Baking Sheet
  • Oven
  • Spoon

Notes

  • Choose medium-sized summer squashes that are firm and free of blemishes for the best texture.
  • Don’t discard the scooped-out squash flesh; it adds moisture and flavor to the filling.
  • For extra flavor, sauté diced onions and bell peppers with the turkey before adding quinoa and marinara sauce.