The jist of it is this: You take a really big summer squash and scoop out the insides with a spoon. Then you stuff it with yummy things like sauteed onions, the reserved squash, bulgar wheat, some almonds and goat or feta cheese. I also threw in some basil and garlic because I'm a fool for those flavors. I modified Martha's recipe for Stuffed Squash with Bulgar and Feta.
I found the easiest way to carve the squash was to trace an outline with the edge of a spoon before scooping out the insides. Reserve the squash you scoop out; you'll be mixing it with the other ingredients, sauteeing, then stuffing back into the squash boats. Then you bake until the squash is cooked through and the filling is golden brown.
*Tip: Make your grains in bulk at the beginning of the week (like quinoa, brown rice or bulgar wheat) so you can scatter them throughout your dishes all week without having to make them over and over. I had bulgar already made from the day before, which made pulling this together really easy.
I served it alongside some slivered brussel sprouts sauteed with shallots, garlic and walnuts because yellow and green look really cute next to one another. And call me shallow, but I really like it when my food looks cute. Hence, be on the lookout for more food-boat recipes from this gal.