Serves 1
INGREDIENTS:
1 small gem squash
1 tsp melted coconut oil or olive oil
1 small courgette, cut into half moons
50g broccoli, cut into small florets
20g feta, diced
½ green pepper, diced
1 red chilli, thinly sliced
2 tbsp fresh chives, chopped
1 tsp paprika
2 tsp cider vinegar
2 tsp tamari
1 small vine tomato
1 tbsp tomato puree
1 small carrot, grated
125g pre-cooked rice
METHOD:
- Preheat the oven to 200oc and line a baking tray
- Slice the top off the squash, remove the seeds and brush ½ tsp of the oil on the inside
- Roast the squash for 30-45 minutes depending on size, until the inside is soft to touch
- While the squash is roasting make the filling
- Heat the rest of the coconut oil in a pan over a medium heat
- Saute the courgette, broccoli, pepper, chilli, chives and tomato for 5-7 minutes until the broccoli is starting to softening
- Add the carrot, tamari, vinegar, paprika, tomato puree, black pepper and rice, stir until heated through
- Fill the centre of the squash with half of the rice mixture, top with the feta and return to the oven for 5-10 minutes until the feta starts to brown
- Serve with the rest of the rice mixture on the side
This stuffed gem squash is a really autumnal dish that can made using any seasonal squash. It’s also a naturally low fodmap, gluten free recipe! I’ve used this filling to stuff peppers too and swapped the rice for quinoa and it was just as delicious. This recipe may take a little longer to cook but it’s so simple to make, definitely worth a try!
This dish was lovely, will do it again, thank you 🙏🏻