This month I was assigned the homesteading blog A Day in the Life on the Farm, where Wendy chronicles her and her husbands adventures of living on a 12 acre farm, which they bought once they both retired from the police force. Just because they're retired doesn't mean they are any less busy though. They also host foreign exchange students, while Wendy works part time as a local representative for World Heritage, which places students into homes for a year of schooling and experience here in the USA. All that on top of caring for their farm, which not only includes tending to their gardens, but raising animals as well! Talk about a busy couple!
I was excited to look through her site, as I too own a homestead, although not as impressive as Wendy's, and couldn't wait to see what she had been whipping up in the kitchen. Every month I have the hard decision of picking just one recipe to make from my assigned blog, that combined with my extensive food allergies and intolerance's, can make for a frustrating search. But, I'm becoming more and more adept at taking just about any recipe and turning it into a version I can enjoy, and Summer Squash Pizza Boats was an easy one to adapt, while still staying true to the original recipe. Plus, it gave me another recipe to use up some of the squash that is starting to become so abundant in gardens and farmers markets. Just check out the beauty I pulled out of my garden recently!
To make it allergy-friendly all I had to do was swap out the pizza sauce for my homemade No-Mato Pizza Sauce, and Daiya mozzarella style shreds, a cheese substitute that is dairy, lactose, casein, gluten, soy, and nut free for the regular cheese. Usually I stay away from dairy anything, even the substitutes since they are so expensive. But sometimes you just want something hot, melt-y and cheesy, and what better way to enjoy pizza, then by making it as healthy as possible.
That wasn't the only yummy recipe I found on her blog though. Coconut Chicken Strips, Applesauce Stuffed Baked Squash, and Chocolate Zucchini Bundt Cake, also called out to me, but I shall save those for another day of cooking in the kitchen.
Feel free to substitute regular pizza sauce and mozzarella cheese in this recipe if you'd like.
Summer Squash Pizza Boats
3 - 4 zucchini and yellow squash
1 1/3 cups No-Mato Pizza Sauce
1 cup Daiya mozzarella cheese style shreds
Fresh basil leaves to taste, chopped or whole, your preference
Halve zucchini and yellow squash lengthwise and scrap seeds out with a spoon. If squash is to long, cut each half in half crosswise.
Place squash halves on a baking sheet that has been covered with aluminum foil and lightly greased.
Divide pizza sauce and mozzarella cheese evenly between the squash boats.
Top cheese with basil and bake for 25-30 minutes, or until squash is tender, and cheese is just starting to brown.
This dish is vegetarian, but feel free to add 1/2 cup browned ground chuck to the pizza sauce if you'd like, for the meat-lovers in your family.
Thank you for the delicious recipe Wendy! It was fun browsing through a fellow homesteaders site.
Be sure to stick around and check out all the other delicious recipe that were made for today's Group D reveal of the Secret Recipe Club! Just click on any of the pictures below and you will be taken straight to the blog and recipe.