Mediterranean Stuffed Summer Squash Boats with Feta and Spinach

1.Preheat your oven to 200°C (400°F). Lightly grease a baking dish.

2.Slice the summer squash in half lengthwise. Using a small spoon or melon baller, carefully scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the scooped-out squash flesh and set aside.

3.Blanch the squash shells in boiling salted water for 3 minutes until slightly tender. Drain immediately and set aside to cool slightly.

4.Heat the olive oil in a large skillet over medium heat. Add the minced shallot and sauté for 2 minutes until softened.

5.Add the minced garlic and the reserved chopped squash flesh to the skillet. Cook for 5-7 minutes until the squash has softened and most of the moisture has evaporated.

6.Add the fresh spinach to the skillet in batches, stirring until completely wilted. Remove the skillet from the heat.

7.Stir in the crumbled feta cheese, panko breadcrumbs, parsley, dill, salt, pepper, and lemon juice into the spinach mixture. Mix thoroughly until well combined.

8.Arrange the blanched squash shells in the prepared baking dish. Spoon the filling evenly into each squash boat, mounding it slightly.

9.If using, sprinkle the tops with grated Parmesan cheese.

10.Bake for 15 to 20 minutes, or until the squash boats are tender and the filling is heated through and lightly golden on top.

11.Serve immediately as a light main course or a flavorful side dish.