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    Home » Recipes » Main Dishes and Small Dishes

    Published: Dec 14, 2015 · Modified: Aug 31, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Stuffed Summer Squash Boats

    Jump to Recipe Pin

    These vegan gluten free Stuffed Summer Squash Boats are made with polenta, black beans and tomato sauce. They make a great side or main course.

    Stuffed Summer Squash Boats on a plate birds eye view.

    There is something really fun about stuffed foods. They just look so cute in their little packages. I think they make for a pretty presentation for dinner.

    I used polenta since squash and corn go so well together. I don't think I have ever seen a recipe where someone used polenta in a stuffing, so I thought I would give it a go.

    Black beans are a staple in my house, and they go well with squash and polenta, so I had to include them. I eat other kinds of beans, but I keep gravitating toward black beans.

    What can I say? They are my favorite of all the beans. You will find many recipes with black beans here on Create Mindfully.

    Stuffed Summer Squash Boats on a plate close up.

    If you don't mind not having the pretty presentation of a stuffed squash, or you have a small amount of squash to use up, this stuffing tastes good on its own too.

    Of course, zucchini would also work in this recipe. I just happened to have a large amount of yellow squash when I made this.

    Since you will not use the whole tube of polenta, I figured I should give you a way to use it up.

    Polenta fries are one of my go-to snacks or light dinner when I don't feel like cooking. They are crispy just like French fries, and go well with marinara sauce if you don't feel like making the Roasted Pepper Dip.

    How To Make This Recipe

    1. Cook squash in a saucepan of water until crisp-tender.
    2. Cut off the ends, slice in half lengthwise, and scoop out the inside. Chop.
    3. Cook onions in a skillet until translucent.
    4. Add garlic and chopped squash.
    5. Add black beans, tomato sauce, polenta, and spices. Cook until the tomato sauce thickens.
    6. Scoop mixture into squash boats and bake.

    How Long Will This Recipe Last?

    These squash boats will last up to 5 days in an airtight container in the fridge.

    Variations / Additions

    • Zucchini
    • Quinoa
    • Rice
    • Corn
    • Pinto beans
    • Bell pepper

    Other Squash Recipes

    • Cornmeal Fried Squash
    • Vegan Southwest Spaghetti Squash
    • Curried Summer Squash Soup
    • Savory Squash Crackers

    Stuffed Summer Squash Boats close up

    Recipe

    These vegan stuffed squash boats are packed with flavor. Make them yellow squash or with zucchini.

    *Don't forget to come back and leave your feedback and star rating.

    📋 Recipe

    Stuffed Summer Squash Boats
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    5 from 2 votes

    Stuffed Summer Squash Boats

    These vegan gluten free Stuffed Summer Squash Boats are made with polenta, black beans and tomato sauce. They make a great side or main course.
    Course Main Course
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 55 minutes minutes
    Servings 8
    Calories 188kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • 4 yellow summer squash
    • ½ cup chopped onion
    • 1 tablespoon olive oil
    • 1 clove garlic
    • 15 oz. black beans
    • 1 cup tomato sauce
    • 1 cup crumbled polenta from tube
    • ½ teaspoon cumin
    • 1 teaspoon oregano
    • ½ teaspoon cayenne or chili powder
    • Salt and pepper
    US Customary - Metric

    Instructions

    • Preheat oven to 350°.
    • Bring a pot of water to a simmer. Add all four whole squash. Cook on low heat until crisp tender, about 8 minutes. Drain the water and let the squash cool.
    • After squash have cooled, cut off ends and slice lengthwise. Scoop out the seeds and inner parts of squash with a spoon. Chop up the centers.
    • Heat oil in a skillet and cook chopped onion until translucent. Add the chopped squash and garlic and cook for a minute.
    • Next, add black beans, tomato sauce, crumbled polenta and spices. Cook until tomato sauce cooks down and the mixture becomes a thick consistency.
    • Scoop mixture into squash halves. Bake in an oiled pan or baking sheet at 350° for 20 minutes.
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    Nutrition

    Calories: 188kcal | Carbohydrates: 34g | Protein: 8g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 163mg | Potassium: 588mg | Fiber: 6g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 19.6mg | Calcium: 39mg | Iron: 2.1mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Molly Kumar says

      December 16, 2015 at 2:43 pm

      That looks so delicious n healthy - great recipe.

      Reply
      • Willow Moon says

        December 16, 2015 at 5:06 pm

        Thank you!

        Reply
    2. Heather Davis says

      December 15, 2015 at 10:29 am

      That sounds delicious!

      Reply
    3. Aishwarya S says

      December 15, 2015 at 10:25 am

      I love how you've served it. Looks delicious. 🙂

      Reply
    4. Caroline says

      December 15, 2015 at 10:07 am

      What a fun looking meal yum 🙂

      Reply

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