Yellow Squash Boats Stuffed With Tomato Bruschetta (Vegan, GF/DF)

Last week was a whirlwind of social engagements. I was out every single night for one event or another, from work outings to birthdays to a friends’ wedding celebrations. Naturally, that meant a lot of wine, food, more wine, more late night food and not a whole lot of sleep or exercise. These yellow squash boats stuffed with tomato bruschetta are the perfect light and healthy antidote to all that indulgence!

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So come Sunday meal prep time, I was craving lots and lots of veggies. And not starchy veggies either, but light, hydrating, refreshing veggies. And since I was out so much during the week and weekend, I also happened to have a ton of leftover groceries just sitting in my fridge, begging to be used up rather than tossed in the trash. 

Upon assessing my remaining groceries, I came up with these delightful yellow squash boats stuffed with tomato bruschetta. Bright, sweet grape tomatoes chopped and combined with tangy onion, pungent garlic and refreshing basil, all swirled with nutty, peppery olive oil and lovingly spooned into a roasted yellow squash boat. 

It’s summer in a boat, baby. 

(See what I did there?) 

And the best part, as always, is that this recipe is so easy, simple and can be modified to your heart’s content! Not vegan? Throw some mozzarella or parmesean cheese on those babies. Make it a meal? Brown some ground turkey or chicken,  spoon onto the yellow suqash boats and top with the tomato bruschetta mixture. Craving some healthy fat? Add chopped avocado to the bruschetta. The possibilities are endless! 

Yellow Squash Boats Stuffed With Tomato Bruschetta Recipe Ingredients

• 1-2 yellow squash 
• 1/2 carton grape or cherry tomatoes (use a full carton if making 2 squash)
• 1-2 cloves garlic
• 1/2 red onion 
• Bunch of fresh basil, finely chopped 
• Generous drizzle of olive oil 
• Salt & pepper to taste 

Recipe Instructions

1. Pre-heat oven to 400 degrees. 

2. Slice squash lengthwise and scoop out seeds and flesh, leaving a thick rim of skin and flesh to hold bruschetta.

3. Drizzle squash with olive oil, salt and pepper and roast for 15-20 mins, until lightly browned. 

4. Chop tomatoes, onions, garlic and basil. Combine in a medium bowl with generous drizzle of olive oil, salt and pepper. 

5. Remove squash from oven, let cool slightly. Spoon tomato bruschetta into squash boats. Serve warm or cold. Will keep in refrigerator for up to 3 days. 

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Did you make these bruschetta boats? Let me know in the comments! 

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