Squash/Zucchini Boats
- 1 jar of your favorite spaghetti sauce
- 4 medium zucchini or yellow squash (I used 2 of each)
- olive oil
- 1/2 small onion, diced
- 3 cloves garlic, diced
- 2 Anaheim peppers, diced
- 1 pound of your favorite sausage (I used bratwurst, but Italian would be delicious, too.)
- 1 cup grated colby jack cheese
- Salt and pepper
- Fresh basil and parsley, finely minced (optional)
Cut zucchini/squash in half lengthwise and using a spoon scoop out flesh, leaving a hollow "boat". Chop the scooped out flesh of the zucchini/squash in small pieces and set aside.
Drop zucchini/squash halves in boiling water and cook 1 minute. Remove from water. Lay on a clean hand towel to let excess water drain off.
Place a few spoonfuls of spaghetti sauce in the bottom of a 9 x 12" baking dish and spread it around. Drizzle olive oil on top of the sauce. Place zucchini halves cut side up and add a drizzle of olive oil inside each.
In a large saute pan, brown sausage (be sure to take it out of the casing first), breaking it up as it cooks into smaller pieces, then set aside. Add olive oil to the saute pan and heat up, then add the onion, garlic and Anaheim pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini/squash, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes to blend the flavors.
Using a spoon, fill each hollowed zucchini/squash with the cooked sausage mixture. Top each with a couple spoonfuls of spaghetti sauce and a generous sprinkle of colby jack cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Just before serving top with fresh basil and parsley.
