Baked Stuffed Yellow Squash Boats - cooking recipe

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

Preparation

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 saute 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).