Best 2 Egg Salad In Squash Boats Recipes

**Savory and Satisfying: Delightful Egg Salad in Squash Boats**

Indulge in a culinary symphony of flavors with this exquisite Egg Salad in Squash Boats recipe. This delightful dish combines the richness of creamy egg salad with the earthy sweetness of roasted squash, creating a tantalizing meal that will captivate your taste buds. With variations ranging from classic to adventurous, this versatile recipe offers endless possibilities for customization. Whether you prefer a traditional egg salad filling or crave a zesty kick, this article has something for every palate. Explore the art of creating these edible boats, filled with a symphony of textures and flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPAGHETTI SQUASH BREAKFAST WITH AVOCADO AND EGG

Spaghetti Squash Breakfast with Avocado and Egg image

Making Spaghetti Squash Breakfast with avocado and egg in under 1 hour is only made better with the addition of zesty salsa and organic ketchup on top. Pack all the goodness into your day in one single serving!

Provided by Olena Osipov

Categories Dinner

Time 55m

Number Of Ingredients 5

Ingredients

1 small spaghetti squash
4 tbsp salsa (divided)
1 avocado (chopped & divided)
2 large eggs
4 tbsp low sodium ketchup (divided)

Steps:

Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes.
Remove from the oven and let cool until safe to the touch, about 15 minutes. Increase oven temperature to 425 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells.
Add 2 tbsp of salsa to each half and mix gently with a fork. Top with 1/2 avocado and break 1 egg on top of each shell. If you like runny egg yolk, do not make a well in the middle of the squash and break the egg on top. For a fully baked egg, sink it more into squash.
Bake for 20 - 22 minutes or until the egg whites appear to be set. Serve hot drizzled with ketchup.

Nutrition Facts : ServingSize 1 shell, Calories 417 kcal, Sugar 22 g, Sodium 677 mg, Fat 22 g, SaturatedFat 4 g, Carbohydrate 53 g, Fiber 15 g, Protein 12 g, Cholesterol 164 mg

BAKED STUFFED YELLOW SQUASH BOATS

Baked Stuffed Yellow Squash Boats image

Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.

Provided by Douglas Poe

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 yellow squash
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon dried Italian seasoning (basil, oregano) or 3 tablespoons fresh herbs (basil, oregano)
kosher salt & fresh ground pepper, to taste
olive oil
2 cups japanese style panko breadcrumbs
1/2 cup parmesan cheese, grated
1 egg

Steps:

Pre-heat oven to 400 degrees.
Cut yellow squash in half lengthwise.
With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
In a pan sauté onion and garlic over medium heat with a dash of olive oil.
Add the squash that was removed from the boats and season with kosher salt and pepper.
Cook until almost soft (around 7 minutes).
When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
Scoop stuffing mixture into boats and fill evenly.
Sprinkle the top of the stuffed boats with extra parmesan cheese.
Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2

Tips:

Choose the right squash: For this recipe, it's best to use small, round squash such as acorn or butternut squash. These squash are easy to halve and have a mild flavor that will complement the egg salad.
Cook the squash until it is tender but still holds its shape: You can bake or microwave the squash until it is cooked through. If you are baking the squash, prick it with a fork a few times before baking to prevent it from bursting.
Make the egg salad ahead of time: The egg salad can be made up to 24 hours in advance. This will save you time when you're ready to assemble the squash boats.
Use fresh herbs: Fresh herbs will give the egg salad a bright, flavorful taste. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
Serve the squash boats warm or cold: These squash boats can be served warm or cold. If you're serving them cold, chill them in the refrigerator for at least 30 minutes before serving.

Conclusion:

Egg salad in squash boats is a delicious and healthy meal that is perfect for lunch or dinner. It's easy to make and can be customized to your liking. With a few simple tips, you can make the perfect egg salad in squash boats every time. So, next time you're looking for a quick and easy meal, give this recipe a try!