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

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As for the number of servings that can be served to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce estimated approx 40 mins.

To begin with this particular recipe, we must first prepare a few components. 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 it.

Fresh and delicious this recipe is sure to comfort. Roasted summer squash boats filled with roasted chicken and creamy ricotta swimming homemade fresh garlic tomato sauce. This is sure to please any crowd.

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Ingredients and spices that need to be Make ready to make Roasted Summer Squash Boats Filled with Chicken and Ricotta Topped with Fresh Garlic Tomato Sauce:

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

Steps to make 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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