Stuffed Squash Or Marrow Recipe by Kipp Clark
Cooking Instructions 1 hour 1 Wash the vegetable, dice the onion and finely chop the garlic. Cut the aubergines and peppers into chunks, removing pith/ends/seeds. Rince the beans. 2 Set the oven to 180C. Cut the marrow/squash in half and scrape out the centre/seeds with a spoon. Mix the cinnamon, nutmeg, cumin and paprika with 2 tbsp EV olive oil. 3 Line a baking tray with foil, allowing 2 flaps to be wrapped over the marrow. Brush the marrow with the oil/spice mixture, season it, then bake in the oven for 15 minutes. Take out of oven after 15 minutes. 4 Air-fry the aubergines & red pepper with 1/2 garlic, seaasoning and 2 tbsp olive oil for 12 mins at 200C (20 mins in oven). 5 SAUCE: gently fry the onion in 2 tbsp oil until soft and translucent. Add remaining garlic and fry for 1 minute. Add the beans, stir and season, then the tomatoes, roasted vegetable, puree and 1/2 cup water. Simmer for 10 minutes the stir in the chopped chilli & herbs. 6 Fill the marrows/squash with the sauce, wrap them up in the foil then bake for 15 minutes. 7 Unwrap the marrows, turn up he heat to 200C, top with the cheese/breadcrumb mix (or halloumi slices) then bake uncovered for another 15 minutes. 8 Serve with rice or cous cous. 1 Wash the vegetable, dice the onion and finely chop the garlic. Cut the aubergines and peppers into chunks, removing pith/ends/seeds. Rince the beans. 1 Wash the vegetable, dice the onion and finely chop the garlic. Cut the aubergines and peppers into chunks, removing pith/ends/seeds. Rince the beans. 2 Set the oven to 180C. Cut the marrow/squash in half and scrape out the centre/seeds with a spoon. Mix the cinnamon, nutmeg, cumin and paprika with 2 tbsp EV olive oil. 2 Set the oven to 180C. Cut the marrow/squash in half and scrape out the centre/seeds with a spoon. Mix the cinnamon, nutmeg, cumin and paprika with 2 tbsp EV olive oil. 3 Line a baking tray with foil, allowing 2 flaps to be wrapped over the marrow. Brush the marrow with the oil/spice mixture, season it, then bake in the oven for 15 minutes. Take out of oven after 15 minutes. 3 Line a baking tray with foil, allowing 2 flaps to be wrapped over the marrow. Brush the marrow with the oil/spice mixture, season it, then bake in the oven for 15 minutes. Take out of oven after 15 minutes. 4 Air-fry the aubergines & red pepper with 1/2 garlic, seaasoning and 2 tbsp olive oil for 12 mins at 200C (20 mins in oven). 4 Air-fry the aubergines & red pepper with 1/2 garlic, seaasoning and 2 tbsp olive oil for 12 mins at 200C (20 mins in oven). 5 SAUCE: gently fry the onion in 2 tbsp oil until soft and translucent. Add remaining garlic and fry for 1 minute. Add the beans, stir and season, then the tomatoes, roasted vegetable, puree and 1/2 cup water. Simmer for 10 minutes the stir in the chopped chilli & herbs. 5 SAUCE: gently fry the onion in 2 tbsp oil until soft and translucent. Add remaining garlic and fry for 1 minute. Add the beans, stir and season, then the tomatoes, roasted vegetable, puree and 1/2 cup water. Simmer for 10 minutes the stir in the chopped chilli & herbs. 6 Fill the marrows/squash with the sauce, wrap them up in the foil then bake for 15 minutes. 6 Fill the marrows/squash with the sauce, wrap them up in the foil then bake for 15 minutes. 7 Unwrap the marrows, turn up he heat to 200C, top with the cheese/breadcrumb mix (or halloumi slices) then bake uncovered for another 15 minutes. 7 Unwrap the marrows, turn up he heat to 200C, top with the cheese/breadcrumb mix (or halloumi slices) then bake uncovered for another 15 minutes. 8 Serve with rice or cous cous. 8 Serve with rice or cous cous. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheese omellete Rosemary Garlic Ribeye Steaks Champorado Tuna Mayo Sandwich Pasta with Tomato and Cheese Sauce Cheese omellete Rosemary Garlic Ribeye Steaks Champorado Tuna Mayo Sandwich Pasta with Tomato and Cheese Sauce Spanish omelette Tricolour Farali sabji Coconut Curry with Hokkaido Scallops and Spinach Urad Badi and Aloo Curry Orange, lime and strawberry cheesecake low fat Cabbage aloo, egg, Cheese Sausage Eggy Bread Varuni: Tulsi & Sweet Confluence, for 'Balaram Jayanti' Bajara Ghasiyo: A Delicious Dish Made with Warm Milk & Ghee, Special for Bol Chauth 5 Minute Me Banne Wali Aloo Ki Sabzi Ki Asaan Si Recipe Spanish omelette Tricolour Farali sabji Coconut Curry with Hokkaido Scallops and Spinach Urad Badi and Aloo Curry Orange, lime and strawberry cheesecake low fat Cabbage aloo, egg, Cheese Sausage Eggy Bread Varuni: Tulsi & Sweet Confluence, for 'Balaram Jayanti' Bajara Ghasiyo: A Delicious Dish Made with Warm Milk & Ghee, Special for Bol Chauth 5 Minute Me Banne Wali Aloo Ki Sabzi Ki Asaan Si Recipe