Remember last week when I was getting a little creative in the kitchen trying to utilize all of the fresh summer squash that’s filling up my garden? (If you don’t remember, I made a lemon poppy seed cake with the squash and it was AH-mazing.) 🙂
Well, here I am once again trying my hardest to find new and creative ways to use up some of this beautiful squash that’s taking over. I feel like the past few summers the only things I could think to use it for was in fritters, casseroles, and just cooked plain with a little EVOO and salt. I mean, those are all super yummy ways to eat yellow squash, but this summer I’m just feeling like I want something a little extra. Know what I mean?
So when I went out to the garden this afternoon to pick all of the squash that was ready, I had a brilliant idea hit me! Why not try my hand at stuffing the squash? After all, I make stuffed peppers ALL the time! Well, upon further inspection of the size of my squash, I decided that cutting them in half and hollowing them out would probably work a little better than truly stuffing them, but it’s all the same really!
As a lover of all things Mexican food, I knew that fiesta-fying these bad boys was a must. Thus, the idea for these Taco-Stuffed Summer Squash Boats was born! De nada, mis amigos. 😉