I tweaked this recipe from the South Beach Diet recipe only a teensy bit, but it’s a sure-fire crowd pleaser. My husband (hates tomatoes) ate TWO last night! These can be prepped the night before which is great! You can just pop them into a hot oven 30 minutes before your guests are about to arrive. No sweat!
Preheat the oven to 350 F.
I started with 6 Roma tomatoes and 1 large squash I picked from my garden (I’m clearly way to excited about that!). I chose Roma tomatoes because they are really red and sweet. I use this type of tomato to make sauce on Sundays.
I quartered the squash and scooped out the seeds also. This recipe would be wonderful with eggplant or zucchini too. I initially wanted to make boats with the squash, but I wasn’t sure if it would cook evenly, so this is what I ended up with…
Now it’s time for the stuffing! These aren’t exact measurements, I just approximated for most ingredients.
I crushed up about a cup of frisailles (Italian pepper biscuits) but crushed croutons or breadcrumbs would be delicious. Use what you have on hand.
Add about 3/4 cup of grated cheese, and I used a handful of fresh basil roughly chopped and a couple of heaping tablespoons of pizza seasonings, 3 cloves of garlic minced, salt & pepper, and about 4 tablespoons of olive oil. Mix it up!
Now, stuff the tomato halves and squash. I added a drizzle of olive oil on top for a bit of richness.
Bake for 30 minutes or until golden brown.