Appetizers / Soups / Salads

Mark's Squash Boat and Dip is for Side Dish.

Mark's Squash Boat and Dip takes 45 minutes to prepare.

Mark's Squash Boat and Dip takes 25 minutes to cook.

Mark's Squash Boat and Dip makes 12 servings.

The ingredients for Mark's Squash Boat and Dip are:

Shrimp, 4 oz chopped
1-Rock Lobster Tail, chopped
Philadelphia Cream Cheese 1/3 less fat, 8 oz.
Bell Pepper, 1/2 cup, chopped fine.
Sweet Onion 1/2 cup, chopped fine.
*Canola Oil, 2 tbsp.
Garlic, 1 clove minced.
Summer squash, 6 large
Basil, 2 tbsp.
Dill seed, 2 tbsp.

Here is how you make Mark's Squash Boat and Dip:

Preheat oven to 375 degreesCut off neck and butt of squash and halve.Scoop out insides and save 1 cup.Blanch squash in hot water until tender. Drain and cool with cold running water.Saut? chopped shrimp and lobster in butter.Saut? vegetables (including cup of squash innards) in canola oil until tender Put ingredients in large bowl and add cream cheese and basil.Place squash halves on aluminum foil covered baking sheet and fill with mixture. Sprinkle with dill seed and place in oven for 20 minutes. turn on broiler to high for 5 minutes to give a little color to the tops. Use any leftover mix for dip.Serving Size: 1/2 Boat per servingNumber of Servings: 12Recipe submitted by SparkPeople user MLANCASTER53.

The nutritional information for Mark's Squash Boat and Dip is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 124.1

• Total Fat: 7.0 g
• Cholesterol: 50.2 mg
• Sodium: 168.6 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 2.4 g
• Protein: 7.5 g