I don’t know about you, but my childhood memory of gem squash is it being filled with heaps of sugar and butter - today’s recipe brings back some memories but it is a bit more on the healthy side! This stuffed gem squash recipe is an easy way to sneak in some vegetables into your weeknight dinners. It is easy to make and can be stored in the fridge for up to 4 days, a perfect option for meal prep.
Ingredients:
5 gem squashes, cut in half and deseeded
300g minced beef
2 cloves of garlic, minced
1 onion, diced
2 tablespoon olive oil
1 tablespoon tomato paste (optional)
Salt and pepper to taste
150g white cheddar cheese, grated
Method:
Preheat the oven to 180°C.
Place the squashes in an ovenproof dish, drizzle with olive oil and a bit of salt and bake for 10-15 minutes.
On the stovetop, add the olive oil, garlic and onions into a pot and cook for a few minutes.
Add the minced beef and tomato paste into the pot and stir until the mince is cooked.
When the squashes are removed from the oven, stuff it with the cooked mince and add the grated cheese on top.
Place the stuffed squashes back into the oven for 5-10 minutes until the cheese is bubbly and melted.
Enjoy with a green salad or rice on the side.
Nutritional information per stuffed gem squash:
