Stuffed Squash Boats with Basil Aioli
Sail away on these stuffed squash boats drizzled with basil aioli. This simple summer dish is a great way to use up big squash or zucchini. And you’ll want to make a double batch of the basil aioli to drizzle on… everything!
By Sarah Gorman
Ingredients
2 large zucchini or squash*
1 lb ground beef*, pork*, or plant based protein
½ cup bread crumbs
2 eggs*
1 teaspoon salt
1 bunch kale*, chopped
1-2 cups chopped tomatoes*
Basil Aioli
2-4 basil* stalks (the tender ones, not woody)
¼ cup mayo
¼ cup white wine vinegar
1 teaspoon salt
2 garlic* cloves
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Preheat oven to 375 and line a large baking sheet with parchment paper.
Trim the ends off the squash and zucchini and cut in half. Slice in half longways, and scoop out the seedy innards. Keep this seedy pulpy goodness for your stuffing.
In a medium bowl, add the squash pulp, protein, bread crumbs, eggs, salt, chopped kale, and tomatoes. Use a spoon or your hands (I used my hands…) and mix and mush it all together. If you’re using your hands, don’t overmix. The heat from your hands will melt the fat in the meat and the filling will be not as tender and yummy!
Divide the filling between all your squash boats and firmly pack them, mounding them up if necessary.
Place on baking sheet and bake 40-45 minutes until the tops are browned and slightly crisp.
While the boats are baking, make your aioli.
Toss all the ingredients in a blender and blend! Taste and adjust seasonings. I have a handy squirt bottle I transfer it into, so I can easily apply it to whatever I’m eating. Goes great with breakfast!
