Squash is one of the most versatile and delicious vegetables available throughout the world. The amazing phytonutrient content of winter squash makes it one of the best vegetables you can eat for your immune system and overall health.
Different varieties of squash have the ability to improve the quality of your sight, boost skin health, strengthen the immune system, prevent cancer, manage symptoms of diabetes. It also helps to build strong bones, protect heart health, reduce symptoms of insomnia, prevent inflammatory conditions, treat arthritis, eliminate ulcers, eliminate parasites and infections, increase prostate health, protects against birth defects, boosts respiratory health, and reduces blood pressure. There are so many benefits in one small vegetable!
Today we are giving away one of our favourite winter recipes – Roasted Stuffed Squash.
In this particular recipe the yummy Roasted Squash stuffed with organic homemade meatballs and mushrooms, but you are welcome to stuff it with anything you like, it can be meat, tofu, onions, mushrooms, courgettes, aubergines, peppers, greens, cooked grains — buckwheat, quinoa, rice, and you can add nuts – walnuts, almonds, pecans, hazelnuts etc. We usually use meatballs left over from the previous dinner. You can use meatballs from the shop or prepare your own.
- 1 squash, not too big
- 2 cups of filling (1 cup of meatballs and 1 cup of veggies)
- 1/2 cup shredded cheese (optional)
- 1 tsp olive oil or coconut oil
- Fresh or dried herbs or spices
- Preheat the oven to 200°C.
- Slice the squash in half and scoop out the seeds.
- Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1 cm. Place the dish in the oven.
- Roast the squash until soft and tender when poked with a fork or knife, usually it takes 30-40 minutes. Exact roasting time will depend on the size and variety of your squash.
- While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 cups of combined ingredients is usually enough to fill it.
- Filling can be anything, I mixed fried onion and mushrooms with pieces of meatballs but you can use any of these – cooked meat, fish, tofu, onions, mushrooms, carrots, aubergines, courgettes, peppers, peas, greens, cooked grains — buckwheat, quinoa, rice, and you can add nuts – walnuts, almonds, pecans
- You can use some leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling.
- Combine all the ingredients in a bowl.
- Add herbs, spices, salt, and pepper to your liking.
- Turn the cooked squash halves over.
- Rub the inside with a little olive or coconut oil and sprinkle with salt and pepper.
- Divide the filling between the halves.
- Sprinkle with cheese (optional).
- Bake the halves for another 10-15 minutes.