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summer squash & rice boat

(2 ratings)
Blue Ribbon Recipe by
Becky Ratermann
Camas, WA

My mom made this recipe for summer dinners when we had guests and they were amazed. The flavor was great with the rice, bacon, onion, and squash; nothing goes to waste because you eat the boat. A great meal!

Blue Ribbon Recipe

Looking for a new way to cook summer squash? Try these squash boats. Onions caramelize in bacon drippings and are combined with rice, squash, and crumbled bacon for the filling. When baked with a pat of butter, these are savory and delicious. Serve as a very hearty summer side dish or a main meal.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 serving(s)
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For summer squash & rice boat

  • 5-6 lg
    summer squash
  • 2 c
    steamed rice
  • 1 md
    onion, diced
  • 8 slice
    bacon, cooked crisp
  • salt and pepper, to taste
  • butter

How To Make summer squash & rice boat

  • Summer squash cut in half and seeds removed.
    Wash 4 squash and cut diagonally. With a tablespoon, scrape out the seeds and membrane.
  • Small piece removed so squash sits flat.
    Cut a small even slice from the bottom side so the squash will sit on its own.
  • Two summer squash chopped.
    Chop 2 squash.
  • Steaming the chopped summer squash.
    Steam until tender.
  • Fried bacon on a paper towel.
    Cook bacon until crisp. Pat with a paper towel and set aside.
  • Sauteeing onions in a skillet.
    In the same skillet, saute the chopped onion.
  • Rice, squash and bacon added to the skillet with onions.
    Add rice, steamed squash and crumbled bacon; saute until well incorporated.
  • Squash on a baking sheet with stuffing and pats of butter.
    Set squash on a cookie sheet. Generously spoon mixture into squash boat. Top with a few dots of butter.
  • Baking the summer squash boats.
    Bake for 20 minutes or until the squash boat is tender when pierced with a fork.

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