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

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We hope you got benefit from reading it, now let’s go back to roasted summer squash boats filled with chicken and ricotta topped with fresh garlic tomato sauce recipe. 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 achieve it.

The ingredients needed to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:
  1. Get Chicken Stuffed Squash
  2. Provide 1 cup rotisserie chicken, diced
  3. Get 3 tablespoons, olive oil, divided
  4. You need 14 tsp coriander, ground
  5. You need 12 tsp paprika
  6. Get 14 tsp red pepper flakes
  7. Get 1 Salt, to taste
  8. Get 34 cup, mozzarella, grated, divided
  9. You need 6 tablespoons, panko bread crumbs divided
  10. You need 3 tbsp ricotta cheese
  11. Provide 10 each parsley leaves, finely chopped
  12. Prepare 16 oz summer squash
  13. Get Tomato Sauce
  14. Take 3 tbsp olive oil
  15. Provide 1 clove garlic, minced
  16. Take 16 oz tomatoes
  17. Take 1 sprig fresh oregano
  18. You need 1 Salt, to taste
  19. Use 1 Pepper, to taste
  20. Provide 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 12 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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