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Stuffed squash
Mains
4 ratingsRate

Stuffed squash

Serves: 4
Time to make: 25 mins
Total cost: $18.00 / $4.50 per serve

(at time of publication)

Variations

  • In winter, you can also stuff butternut, baby pumpkin or kumara (scoop out some of the cooked kumara and use it in the stuffing instead of breadcrumbs).
  • In summer, replace the gem squash with capsicum.
  • Leave out the salmon and use leftover mince or roast from last night.
  • You can use canned green peas or canned mushrooms instead of creamed corn.
  • Make it gluten free: Use gluten-free breadcrumbs and check salmon is gluten free.

HFG tip

  • Gem squash tastes like a courgette crossed with pumpkin.
  • To make breadcrumbs, microwave 2 bread slices for 1 minute on HIGH, then whiz in a blender.

Warning: Do not microwave the squash without halving it first!

Tip for adults: Winter gem squash has a very hard skin. Use a double-handled knife or rock a normal knife back and forth.

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Photographer: Melanie Jenkins

2 comments on Stuffed squash

  1. Gill Bracey April 7, 2022 at 2:39 pm #

    These look great! But is there something you could recommend that I could substitute the creamed corn with?

    • Jen deMontalk April 11, 2022 at 12:23 pm #

      Hi Gill
      Thanks for your question. If you’re not keen on corn you could try using a mix of your favourite frozen (thawed) vegetables.

      Warm regards
      Jenny, HFG editor

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