Stuffed Gem Squash

stuffed gem squash

stuffed gem squash

Serves 1


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


  • 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!


One Reply to “Stuffed Gem Squash”

  1. This dish was lovely, will do it again, thank you 🙏🏻

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.