Get stuffed with this easy and very delicious vegetarian stuffed squash recipe. The filling is made with beans, onions, tomatoes, herbs and a little cheese. For a vegan version, substitute the cheese with a vegan alternative.
1small to medium winter squashbutternut squash is good (I used an acorn squash weighing 900g)
2tbspolive oil
1tspcumin seeds
1onionpeeled and finely chopped
2clovesgarlicpeeled and finely chopped
½red chilliseeds removed and finely chopped - use a mild chilli if you don't like the heat or a whole chilli if you love things hot
1large tomatoweighing roughly 200g, or half a 400g tin of chopped tomatoes
4sprigfresh thymeleaves only
4sprigfresh rosemaryfinely chopped leaves
½tspsea salt
400gtinned black beansdrained and rinsed
30gvegetarian Parmesan type cheesegrated and divided
good grinding of black pepper
Instructions
Preheat oven to 190℃ (170℃ fan, 375℉, Gas 5).
Halve the squash, scoop out the seeds and membrane and discard.
1 small to medium winter squash
Brush a little of the olive oil over the top of the squash halves, including the newly created bowl. Place them cut-side-up on a greased or lined baking tray. Pop in the oven and roast for thirty minutes or until an inserted knife slides easily into the flesh.
2 tbsp olive oil
Meanwhile prepare the filling. Heat the oil in a pan over a medium heat. Throw in the cumin seeds and allow to sizzle for 30 seconds or so.
1 tsp cumin seeds
Add the onion and stir. Cook for about five minutes, stirring occasionally, until the onions are soft and translucent.
1 onion
Add the garlic and chilli and stir-fry for a minute.
2 cloves garlic, ½ red chilli
Finely chop the tomato and add to the pan along with the salt and herbs. Simmer for five minutes, stirring occasionally.
1 large tomato, 4 sprig fresh thyme, 4 sprig fresh rosemary, ½ tsp sea salt
Add the drained beans, stir and simmer for ten to fifteen minutes with the lid off, or until most of the liquid has disappeared. Remove from the heat.
400 g tinned black beans
Add the pepper along with half of the cheese and stir. Check for seasoning and add more if needed.
good grinding of black pepper
Spoon the filling into the squash bowls and pile it as high as necessary until all of the filling is used.
Scatter the remaining cheese over the top and place back in the oven for ten minutes when the cheese should be melted and golden in places.
Serve with a little finely chopped parsley scattered over the top.
Notes
This recipe with the squash and beans should be plenty filling enough. Simply serve with some steamed or stir-fried greens. However, if you feel more carbs are required, mix in a few wholemeal breadcrumbs before all of the liquid has evaporated. You can also mix some with the cheese before scattering over the top.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.