Description
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 stuffed with light and flavorful tomato bruschetta.
Ingredients
Scale
- 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
Instructions
- Pre-heat oven to 400 degrees.
- Slice squash lengthwise and scoop out seeds and flesh, leaving a thick rim of skin and flesh to hold bruschetta.
- Drizzle squash with olive oil, salt and pepper and roast for 15-20 mins, until lightly browned.
- Chop tomatoes, onions, garlic and basil. Combine in a medium bowl with generous drizzle of olive oil, salt and pepper.
- 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.
- Prep Time: 10 mins
- Cook Time: 10 mins