Baked Ziti Stuffed Squash Boats
@bellagawjas_
Caption: POV I’m the friend that does the most when you come over
Baked Ziti-Stuffed Squash Boats
Ingredients
-Small- to medium-sized squash
-Olive oil
-Black pepper
-Salt
-Dried ziti or penne
-Garlic
-Ground meat of choice
-Marinara sauce
-Garlic powder
-Onion powder
-Ricotta cheese
-Fresh parsley
-Fresh mozzarella cheese
Preparation
Preheat the oven to 375°F (190°C).
Cut the squash in half lengthwise to create "boats." Scoop out the seeds and a bit of the flesh from the center, creating a hollow space for the filling.
Place the squash boats on a baking sheet. Drizzle with olive oil and sprinkle with pepper and salt. Roast for 15-20 minutes, or until beginning to soften. Remove from the oven.
Bring a large pot of salted water to a boil, then cook the ziti according to the package instructions until al dente. Drain well.
In a medium pot over medium-high heat, cook the ground meat in olive oil, breaking up with a wooden spoon. Add the garlic and continue cooking until the meat is no longer pink, 6-10 minutes. Add the marinara sauce and season with garlic powder, onion powder, salt, pepper, and parsley. Add the ziti to the sauce and stir to coat evenly.
In a medium bowl, combine the ricotta cheese, parsley, garlic powder, salt, and pepper. Mix well.
Carefully spoon the ricotta mixture into the roasted squash boats, spreading against the bottom and up the sides, then top with the ziti mixture, filling the boats generously. Sprinkle mozzarella and parsley over the top.
Return the stuffed squash boats to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the squash is tender.
Carefully remove the stuffed squash boats from the oven and let cool slightly before serving. Garnish with fresh herbs, if desired.
Enjoy!
Caption: POV I’m the friend that does the most when you come over
Baked Ziti-Stuffed Squash Boats
Ingredients
-Small- to medium-sized squash
-Olive oil
-Black pepper
-Salt
-Dried ziti or penne
-Garlic
-Ground meat of choice
-Marinara sauce
-Garlic powder
-Onion powder
-Ricotta cheese
-Fresh parsley
-Fresh mozzarella cheese
Preparation
Preheat the oven to 375°F (190°C).
Cut the squash in half lengthwise to create "boats." Scoop out the seeds and a bit of the flesh from the center, creating a hollow space for the filling.
Place the squash boats on a baking sheet. Drizzle with olive oil and sprinkle with pepper and salt. Roast for 15-20 minutes, or until beginning to soften. Remove from the oven.
Bring a large pot of salted water to a boil, then cook the ziti according to the package instructions until al dente. Drain well.
In a medium pot over medium-high heat, cook the ground meat in olive oil, breaking up with a wooden spoon. Add the garlic and continue cooking until the meat is no longer pink, 6-10 minutes. Add the marinara sauce and season with garlic powder, onion powder, salt, pepper, and parsley. Add the ziti to the sauce and stir to coat evenly.
In a medium bowl, combine the ricotta cheese, parsley, garlic powder, salt, and pepper. Mix well.
Carefully spoon the ricotta mixture into the roasted squash boats, spreading against the bottom and up the sides, then top with the ziti mixture, filling the boats generously. Sprinkle mozzarella and parsley over the top.
Return the stuffed squash boats to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the squash is tender.
Carefully remove the stuffed squash boats from the oven and let cool slightly before serving. Garnish with fresh herbs, if desired.
Enjoy!
