And of course feel free to omit the pepperoni to make the dish vegetarian.
Round out the meal with a simple salad.
Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes.
(Alternatively, place squash cut-side down on a large rimmed baking sheet.
Bake at 400 degrees F until tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium heat.
Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes.
Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt.
Cook until heated through and the flavors have blended, about 2 minutes.
Remove from heat and stir in all but 10 or 12 pepperoni halves.
Stir in 1/4 cup mozzarella, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
Add the tomato mixture to the bowl; stir well to coat.
Place the squash shells, cut-side up, on a rimmed baking sheet.
Divide the filling between the halves.
Sprinkle with the remaining 3/4 cup mozzarella and arrange the reserved pepperoni on top.
Bake until the filling is hot and the cheese is melted, about 15 minutes.
Cut each boat in half to serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
