Squash Boats

October 20, 2015

I still have a fascination with food that can also act as vessels to hold even more foods. It all started when I was first introduced to zucchini boats. When Trader Joe's alerted me that delicata squash can be used as little boats as well, I decided to give it a go.
I've been slowly incorporating new and different varieties of squash into my life in the past few years. First with butternut, then spaghetti but was always a little thrown off by the squash that had edible skins like acorn, kabocha and now delicata.
Unlike butternut and spaghetti squash, delicata has thin and delicate skin that adds texture, color and delicious flavor to any dish (and is healthy too!). In boat form, they were the perfect vessel for a tasty stuffing.
Delicata Squash Boats with Ricotta Mushroom Bulgar Stuffing adapted from The Kitchn, serves 2-4
2 delicata squash; cleaned, dried, halved and seeded
olive oil

1 cup water
1/2 cup bulgur wheat

3 garlic cloves, minced
1 shallot, chopped
1 cup baby bella mushrooms, chopped
1/2 tsp dried thyme
1 tbs fresh basil
1 cup ricotta cheese
parmesan cheese

1. Preheat oven to 425 degrees. Place squash halves onto a parchment paper-lined baking sheet. Brush squash with olive oil and roast in oven for 30-40 minutes, or until a little browned and soft. Once cooked, remove from oven.
2. Boil one cup of water in a small saucepan. Once boiled, add in bulgur wheat and reduce heat to low. Let simmer for 10-15 minutes and then fluff with fork.
3. In a skillet over medium heat, add a tablespoon of oil and add in garlic and shallots. Cook until shallots have softened, 2-4 minutes. Add in mushrooms and cook until mushrooms have browned. Sprinkle in herbs and stir.
4. Remove mushrooms mixture from heat and stir in cooked bulgur and ricotta cheese. Season with salt and pepper. Then scoop into roasted squash boats.
5. Return stuffed squash to oven and cook for 8-10 minutes. Top with parmesan cheese, fresh basil and serve. Enjoy!


  1. This looks incredible! SOOOOOOOO fall! I'm looking for a few hearty vegetarian options to add to our table at Thanksgiving. This will be a definite addition! If you have any tasty kombucha or acorn squash recipe, please add it to the blog too! Im just in to squash! As always, love your blog!!

    1. Thanks, Jackie! This other recipe might be more Thanksgiving friendly--http://www.thekitchn.com/vegan-thanksgiv-161414. I'll write about kabocha or acorn squash once I try them out!

  2. Thank you for sharing. I would love to eliminate grains as well. Did you take out potatoes as well? Ok, what do you eat the squash with or drizzle on top? Loving it.
    Joseph Donahue