Festival Food Recipes

Savoury Stuffed Squash

By Tolhurst Organic Published: October 28, 2013

  • Yield: 4 Servings

Choose small round squash, such as Sweet Delicata or small Buttercup



  1. Cut the lids of the quashes and scoop out the seeds and fibers.
  2. Lightly fry onions, with carrots and peppers (if using). Add peeled and chopped tomatoes, rice and leave to cook for 3-4 minutes, stirring to prevent burning.
  3. Fill squashes with rice and veggie mix and cover with own lids
  4. Wrap each stuffed squash with kitchen foil and place in roasting pan, adding a bit of water to the pan, to avoid burning.
  5. Place in hot oven and cook for at least 1.5 hours. Check with a fork if rice is cooked and the flesh of the squash should be soft and fluffy. Enjoy hot, with a salad.
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