Stuffed Squash

I didn’t even mean to post a recipe for this, so please pardon the awful photo! Usually I plan my weeks meals in advance – mainly for food shopping reasons, so I’m never wasteful – and this means that I can plan a couple of fancier or more expensive meals/desserts/breakfasts that I can post on this blog, and then the rest of the days I usually have boring stuff  like vegan pastas, salads or ready-meals. This particular dish I made literally because I had half a squash and some spinach left over from the week that were starting to look a bit funky, so I thought it would make sense to put loads of stuff in the little hole in the bottom of the squash and call it a meal… Haphazard I know, but it actually tasted really nice and was insanely filling, which I really needed after I stormed my 5km run earlier today :)

You can obviously adapt this recipe to fit whatever’s going off in your fridge, but I went for a sort of Bolognese/Cottage pie style filling because I was really hungry, but it would definitely taste as good with a lighter filling – perhaps couscous or roasted vegetables?

Stuffed Butternut Squash

Ingredients 

Half a butternut squash – the bottom half!

75g of Quorn mince (Quorn mince isn’t actually vegan, it contains egg white, but Sainsburys Love Soya mince is totally vegan, so you could substitute that – I just used Quorn because it was on offer)

Half a medium onion

One clove of garlic

Half a red bell pepper

About 25g/a large handful of spinach

4 medium-sized mushrooms

Squirt of tomato purée

4 cherry tomatoes

Small handful of peas

Half a teaspoon each of cayenne pepper and basil

Oil spray to fry

Method

  1. Cut the squash so you just have the bottom half, then scoop the seeds and flesh out with a spoon. Roast in a 200 degrees Celsius oven for about 45 minutes until it’s golden brown and tender.
  2. About 15 minutes from the end of the squash’s cooking time, finely chop the onion and garlic, and fry until golden, then add the Quorn mince, pepper, peas, mushrooms, tomato, tomato purée and spices. You only need to cook the spinach for about a minute so don’t put it in until everything else is cooked.
  3. Once everything is cooked, put the filling in the hole of the butternut squash – don’t worry if it overflows, I had way too much filling, so I just put it round the sides of my plate.

Serves one

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7 thoughts on “Stuffed Squash

  1. Oh Emily! Thank You! I have 2 squash and a lot of veggies from last week and I was too sick to cook. I was thinking of making something like this but I wasn’t sure where to start, now I know! I believe I’ll be making this tomorrow then warming it on the grill.

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