Stuffed Mini Squashes
If you've been lucky enough to get a mini squash in your box, then here's a fun recipe idea. It's kid-friendly and means you get a meal out of pumpkin carving. Cut off the little squash hats, carve out the inside and fill it up with a stuffing of your choice. Happy cooking!
Substitutes:
- No rice? Use cooked quinoa, cooked barley, cooked couscous, canned chickpeas or small cooked pasta shapes.
- No parsley? Try with coriander, basil, chives or dill.
- No feta? Try with goat cheese, cream cheese or ricotta.
- No pressure cooker? Roast the mini squashes at 190 C/170 fan/gas mark 5, for 30 minutes or until the inside is tender.
- No courgette? Use mushrooms or any veg of your choice.
- No pomegranate? Try with grated apple instead.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
2 Mini squash
For the stuffing:
80 g Rice (cooked )
4 tbsp Parsley (chopped )
4 tbsp Feta (crumbled)
½ Courgette (grated)
6 tbsp Pomegranate seed
2 tbsp Olive oil
Salt & pepper
Recipe:
- Cut the tops off of your mini squashes and scoop out the seeds with a spoon (keep them to roast later). Lightly brush olive oil over the inside and outside of the squashes, and season with salt and pepper.
- Place the squashes in the pressure cooker, put the lid on and set to the steam setting. Cook for 30 minutes, or until the inside is tender.
- Meanwhile, add all of the stuffing ingredients to a large bowl, mix well and season to taste with salt and pepper. Feel free to play around with the stuffing – add some leftovers, nuts, seeds or spices.
- Remove the cooked squashes from the pressure cooker and spoon the stuffing evenly into each squash. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
