Baked Stuffed Squash

madnad

I have long bemoaned the fact that despite there being a multitude of squash varieties, the number available in my local supermarkets is limited. However, I managed to score several different varieties in Lidl. Among the selection, I picked up some small Carnival squash.

They are small and exceedingly pretty. They are cream coloured, and mottled with orange and green. They are a cross between acorn and sweet dumpling squash, and have a taste and texture not dissimilar to sweet potato. Due to their small size, they make perfect individual portions. You don’t have to use carnival, you can use acorn or whatever small squash you can get hold of.

This meal would be a great dish to serve guests, as the squash are quite striking, and make quite a statement. 

Baked Stuffed Squash

Serves 4
Website Mutherfudger

Ingredients

  • 4 Small Squash
  • 40g Butter
  • 250g Minced Pork
  • Olive Oil
  • ½ Medium Onion (finely diced)
  • 20g Celery (finely diced)
  • 20g Carrot (finely diced)
  • 120ml White Wine
  • 1 Vegetable Stock Cube
  • 1 heaped tablespoon Dried Sage
  • 250g Cooked Brown Rice
  • 240g Baby Spinach
  • Salt and Pepper to season

Directions

1. Cut a small slice off the bottom of each squash so that it has a flat stable base, then place on a lined baking sheet
2. Cut the top off each squash and scoop out the seeds leaving the flesh. Drop a quarter of the butter at the bottom of each squash
3. Pre-heat the oven to 200°C / 400°F / Gas Mark 6
4. Brown the pork mince just until no more pink remains
5. Use a slotted spoon to take the mince out, and put to one side
6. Add some olive oil, then the onion, celery and carrot, and saute until softened
7. Sprinkle a the dried sage and a vegetable stock cube over the veg, then add the pork back in, along with the rice, spinach and wine
8. Season with salt and pepper, then place a lid on the pan and simmer on a low heat until the spinach is wilted
9. Stir everything to ensure it is well mixed, then divide between the 4 squash
10. Sprinkle the parmesan over the top of the filling, then place the baking sheet in the oven and bake for 50-60 minutes, or until the flesh of the squash is soft

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