Vegetarian Stuffed Yellow Scallop Squash
These small squashes are fun and tasty. They are a variety of summer squashes notable for its small size and one (one and half for a big appetite) is just enough for one portion. You can use any small squash variety for this recipe
Ingredients
3 yellow scallop squashes
2-3 Tbsp olive oil
½ onion, diced
1 carrot, finely diced
1 stalk celery, finely diced
½ red pepper, finely diced
2 sprigs rosemary, leaves removed from stem and chopped finely
1 Tbsp garlic, finely chopped
½ tsp salt
¼ tsp freshly ground black pepper
1 ½ cups prepared couscous (we used spelt couscous) or brown rice
3 Tbsp parsley, chopped - as garnish
Instructions
Preheat oven to 190°C(fan 180°C)/375°F/gas 5. Lightly oil a baking tray.
Slice off the top stem of the squash to create a level surface and cut in half. Scoop out seeds and pulp, leaving 2cm/¾″ wall.
Lightly oil the inside and sides of squash. Bake in oven, cut side down for 15 minutes. Remove from oven, flip over, and get ready to fill it up.
Bring a large pan to medium high heat and add 1 ½ Tbsp of oil. When hot add: onion, carrot, celery, pepper, rosemary, salt, and pepper. Cook for 7-9 minutes or until translucent and soft. Add garlic and cook 1-2 minutes or until fragrant. Remove from heat and stir in cooked couscous or rice. Add salt and pepper to taste.
Generously fill up the squash with the mixture. Bake uncovered for 15 minutes or until squash is tender.
Notes
You can also add Parmesan, Feta, mozzarella or vegan cheese either to the filling or top the filling with it before baking.
You can also fill the small squashes with any leftovers that you may have.
If you want to keep it gluten-free you can get chickpea or lentil couscous or use rice.