One of my very first food blog posts back in college when I was first learning to cook for reals, cheesy squash is back! Just in time for my recent move to Manhattan, the city of dreams and lights and incredibly overpriced veg. And this time around, I have actual step-by-step pictures from not-a-flip-phone! Aka images that make the food look like something you may actually want to put in your mouth.
Ingredients for two eaters!
2 yellow (or whatever I guess) squash
1/4th onion, diced
1+ clove garlic, minced
1/4th cup shredded cheese
salt and pepper
Set your oven to 400 degrees.
Halve your squash and then scoop out each half’s insides with a melon baller or a spoon. Be careful not to cut too close to the outer skin or you’ll get a sunken ship scenario a bit (as you will see in my final pic).
Reserve the scooped out flesh in a small bowl and set aside.
Spray on your PAM (or a little dribble of olive oil) and sauté onions until translucent. Throw in garlic and reserved squash insides. Turn pan to slow and cook until squash flesh is tender and beginning to brown.
S&P. Add thyme to taste.
Put the four squash boats on a baking pan and roast for 25-35 minutes (aka check around the 25 mark and then hover nearby nervously for the next ten). The flesh should be soft and the skin just beginning to brown. Try to avoid a crispy deal, that kinda ruins the great meld of flavor and texture.
Hopefully all your boats will still be sturdy enough for the filling (is “crew” too creepy?) at this point, but if not, just more carefully pack it in and you should be fine!
A side dish isn’t necessary with all this cheese honestly- but I am fine with leftovers and so, served this up with a quick fix of peas, sautéed onions and fried ‘n’ diced ham! With sea salt, bien sur.