How to Prepare Perfect Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive 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 will make it a little bit unique. This will be really delicious.

Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. 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 can achieve it.

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

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