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Stuffed Summer Squash Boats

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 vegan, gluten free
Keyword stuffed squash, stuffed Summer squash boats
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8
Calories 188kcal


  • 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.


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