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.
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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 for these vegan Stuffed Summer Squash Boats since squash and corn go so well together.
Black beans are a staple in my house, and they go well with squash and polenta, so I had to include them.
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, the 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.
Other squash recipes are my Vegan Curried Summer Squash Soup recipe, Dehydrated Salt and Vinegar Squash Chips, Cornmeal Baked Squash recipe, and Vegan Calabacitas recipe.
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❤️ Why You'll Love It
- It is warm and comforting.
- It has a balance of flavors.
- It's simple and easy to make.
🧾 Ingredients
- Summer squash: You could also use zucchini.
- Onion: Adds a sweet pungent flavor. I used a yellow onion. You could also use a red onion or white onion.
- Olive oil
- Garlic: Adds a pungent flavor.
- Black beans: You could also use pinto beans, lentils, or another type of beans.
- Tomato sauce: You could also use marinara sauce.
- Polenta: I used polenta in a tube.
- Cumin, oregano, and cayenne pepper or chili powder: Add a warm spicy flavor.
- Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Zucchini
- Quinoa
- Rice
- Corn
- Pinto beans
- Bell pepper
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🔪 Instructions
Step 1: Cook squash in a saucepan of water until crisp-tender.
Step 2: Cut off the ends, slice in half lengthwise, and scoop out the inside. Chop.
Step 3: Cook onions in a skillet until translucent.
Step 4: Add garlic and chopped squash.
Step 5: Add black beans, tomato sauce, polenta, and spices. Cook until the tomato sauce thickens.
Step 6: Scoop mixture into squash boats and bake.
👩🏻🍳 Recipe FAQs
Summer squash is bright yellow and zucchini is green. They taste similar.
All the parts of a summer squash are edible except the stem.
Other Vegan Squash Recipes
If you tried this Stuffed Summer Squash Boats Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Stuffed Summer Squash Boats
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
Instructions
- Preheat oven to 350°F.
- 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°F for 20 minutes.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Molly Kumar says
That looks so delicious n healthy - great recipe.
Willow Moon says
Thank you!
Heather Davis says
That sounds delicious!
Aishwarya S says
I love how you've served it. Looks delicious. 🙂
Caroline says
What a fun looking meal yum 🙂