100% local Stuffed Squash
This is a simple squash recipe that has big flavours.
The squash was baked for 40 minutes, scooped out and stuffed with sauteed kale, sweet pepper, tomatoes, grilled pineapple and some of the squash puree, seasoned with rosemary and topped with goat cheese, home made of course. Paired with a lovely salad of lettuce, tomatoes, red bodi and pineapple. A very satisfying meal!
100% local Stuffed Squash
This is a simple squash recipe that has big flavours.
The squash was baked for 40 minutes, scooped out and stuffed with sauteed kale, sweet pepper, tomatoes, grilled pineapple and some of the squash puree, seasoned with rosemary and topped with goat cheese, home made of course. Paired with a lovely salad of lettuce, tomatoes, red bodi and pineapple. A very satisfying meal!
Open in Cookpad AppSteps
- 1
Preheat oven and halve the squash, scoop out the seeds and cut criss-cross patterns over the cut-side of each. Mix 2 tbsp coconut oil and rosemary and coat the flesh. Bake for about 30-40 minutes until tender.
- 2
Meanwhile, saute the kale and sweet pepper with 1 tbsp coconut oil and sprig of rosemary, salt to taste. Grill or pan sear pineapple slices with a dash of salt.
- 3
When the squash is finished baking, scoop out insides and saute until it reaches a pureed consistency.
- 4
Fill the squash cavity with the sauteed vegetables, grilled pineapple, sauteed squash puree, fresh tomatoes and top with goat cheese. You may have some pureed squash leftover.
- 5
Bake for 30 minutes until slightly brown.
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