Recipe of Any-night-of-the-week Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce

Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce.

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how 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. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first 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 can achieve that.

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

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

Instructions 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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