Wednesday, March 11, 2015

Bruschetta Squash


Since the weather is finally warming up some, the produce section at the grocery store is looking a little better.  I saw these fat squash and knew I had to do Bruschetta Squash! Baked squash tastes so good with a little garlic, Mozzarella cheese, basil, fresh tomatoes and homemade croutons! Yummy!

BRUSCHETTA SQUASH
2 yellow squash, halved lengthwise
Olive oil
1 large Roma tomato, sliced thin (8-9 slices)
1 C shredded Mozzarella cheese
2 cloves garlic, minced
2 T fresh basil, chopped
2 slices bread (like sandwich bread)
3 T butter, melted
1 teaspoon garlic powder
1 teaspoon mixed dried herbs (or Italian seasoning)
1/2 teaspoon seasoned salt, like Lawry's

Preheat the oven to 400 degrees.  Mix the butter, garlic powder, herbs, and seasoned salt together in a bowl.  Cube the bread into small cubes.  Toss the butter mixture together with the bread cubes.  Spread them out on a baking sheet and bake the croutons for 7-12 minutes or until they are browned and crunchy.  Set them aside and leave the oven on.  

Scoop a bit of the seeds out of the squash with a spoon. Drizzle a little bit of olive oil over each squash and season the insides with a bit of salt and pepper.  Bake the squash at 400 degrees for about 15 minutes.  Remove them from the oven.  Turn the broiler on.  Spread a little of the garlic into each squash half.  Add 1/4 of the basil to each squash along with 1/4 of the cheese in each squash half.  Top the cheese with the tomato slices.  Put the squash under the broiler and broil about 10 minutes or until the cheese is melted and the tomatoes start to brown.  Serve the squash with the croutons. 

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