Stuffed squash

Author: Yvonne Walus - Recipe writer

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 gem squashes

2 large eggs

¼ cup breadcrumbs

250g reduced-fat ricotta cheese

100g smoked salmon pieces

400g can creamed corn

1 teaspoon dried oregano or chives or garlic flakes

Instructions

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1 Ask an adult to cut each gem squash in half. Arrange halves bowl-side up on the microwave plate and microwave for 5 minutes on high.

2 While gem squash is cooking, make the stuffing: break eggs into a large bowl and beat with a fork. Stir in breadcrumbs. Stir in ricotta, creamed corn and salmon. Microwave on high for 30 seconds.

3 Wait until gem squashes are cool enough to touch. Scoop seeds out and discard. Fill gem squash halves with ricotta stuffing. Microwave stuffed gem squashes for another 20 seconds on high. Serve immediately.

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.

Nutrition Info (per serve)

Calories 390cal

Kilojoules 1630kJ

Protein 20g

Total fat 12g

–Saturated fat 5g

Carbohydrates 50g

–Sugars 16g

Dietary fibre 7g

Sodium 670mg

Calcium 210mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jul 2011

2 comments on Stuffed squash

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?

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- 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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