Stuffed Squash

I found these cute little squashes from our local green grocers and just had to do something with them. Stuffing is always a good idea and this recipe is perfect for the Halloween season. This is a veggie version to suit my vegetarian man, but feel free to add bacon or substitute the lentils with minced meat.


  • 2-3 small squashes
  • Avocado oil
  • 4 cloves of garlic
  • 1 onion
  • 1 courgette
  • 1 small bell pepper
  • 1 tin of lentils
  • 2-3 fresh tomatoes
  • Seasoning, herbs
  • 100g grated cheese

stuffed squash

Aren’t they pretty?

stuffed squash

First a little top tip: shaving a little bit off the bottom of the squash will make them sit better on the tray, and will save you a lot of frustration along the way.

The squashes are really tough and hard to carve, so I just scooped the seeds out, brushed them with avocado oil and roasted in the oven until the flesh was soft and easy to scoop out. The skin is quite tough, so they won’t slump like courgettes if cooked ripe at this point. The time needed for roasting depends on the size of the squashes, these ones took about 45 minutes.

stuffed squash

While the squashes are roasting, prepare the stuffing. Fry garlic and onion in a dash of oil and add other vegetables, chopped to nice small bites. Add stock or seasoning and lentils and simmer until vegetables are just softening. This not the sexiest looking filling, as the lentils turn everything brownish green, but it doesn’t matter, as all will be nicely hidden under a cheese crust.

Once the squashes are soft, scoop the insides of them out, chop and add to the stuffing. Then fill the squashes with the stuffing and cover with grated cheese. Roast in the oven until the cheese has melted and turned nice and brown.


stuffed squash

These bad boys are super-filling, so I served them only with a bit of braised savoy cabbage. One is enough, actually, so this portion served me twice. Don’t hesitate to eat the skin, too. It’s the best bit!


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