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.
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.
The idea of these Stuffed Summer Squash Boats came from my Stuffed Green Peppers. Here, I changed the recipe slightly.
I used polenta instead of quinoa, since squash and corn go so well together. I wanted something different too. 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.
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 it's 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 great way to use it up. Polenta Fries with Roasted Pepper Dip 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.
Stuffed Summer Squash Boats
These vegan stuffed squash boats are packed with flavor. Make them yellow squash or with zucchini.
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You May Need:
Stuffed Summer Squash Boats
- 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
- 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. Cook in a oiled pan or baking sheet at 350° for 20 minutes.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.