Friday, 12 June 2015

Recipe: Mediterranean Stuffed Squash

Today's post is a delicious vegan recipe, created by Mark H. 
Mediterranean Stuffed Squash 

- 6 to 8 large gem squash
- 3 to 4 medium sized fresh diced tomatoes (or 1 tin of diced tomatoes)
- half a small brown onion, diced
- 1 tablespoon of olive oil (nuttelex, vegetable oil or other equivalent)
- half a small red capsicum, diced
- 1 tablespoon of tomato paste
- ¼ teaspoon of garlic
- 2 small fresh basil leaves
- fresh chilli to taste (for the adventurous)
- your favourite melty vegan cheese or crumbly fake Parmesan. 
- Preheat your oven to 180 degrees Celsius. 
- In a saucepan, saute the onion, garlic and capsicum in oil until the onion begins to become transparent and capsicum softens.
- Add tomato, tomato paste and chilli (if that’s your thing). Stir whilst bringing to the boil. Reduce heat and simmer, stirring occasionally until tomato is reduced and the filling begins to thicken. Tear or chop the basil, stir through and simmer a little longer. Turn off and set aside whilst the filling is simmering.
- Slice a small portion off the base of the gem squash so it is flat and sufficient for the squash to stand upright.
-   Slice the top “dome” off the squash above the “lobes”. 
- Using a teaspoon, hollow out the insides of the squash removing the seeds and their fleshy surrounds. Be sure to maintain the lobed pattern and sufficient squash wall (approx. 5mm to 8mm of squash).
   - Place the hollowed out squash on a plate, sprinkle with a little water (so as to steam) and cover with plastic wrap. Microwave the squash for a couple of minutes until they have softened slightly (but not too soft). By now your filling should be ready to use.
- Stand squash on a baking tray and scoop the filling into them, lightly spray or drizzle with additional oil (if you like it that way), sprinkle with cheese, place in the oven and bake until the cheese melts or begins to brown and become crispy.
- Serve as an appetizer, side dish or on a bed of your favourite pasta and sauce.

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