Gem Squash with Savoury Mince
8. GEM SQUASH WITH TOMATO VEGETABLE MEDLEY
Yield: ± 3.5 kg (Makes full insert) Gem squash 3 kg (8 large) Oil, for frying 45 ml (3 Tbsp) Onions, finely chopped 300 g (2 medium) Green peppers, chopped 300 g (2 medium) Yellow pepper, chopped 150 g (1 medium) Spaghetti Bolognaise R/P 130 g (1 sachet) (08430026) Baby marrows, sliced 300 g (3 large) Carrots, grated 200 g (2 medium) Tomatoes, chopped 410 g (1 can) Tomato paste 50 g (3 Tbsp) Water 375 mℓ (1½ cups) Cheddar cheese, grated 225 g (3 cups) Fresh parsley, finely chopped 10 g (2 Tbsp)
Method:
1 Slice each gem squash in half through the centre. Remove the seeds. Steam for ± 10 minutes or until the flesh begins to soften. Place upright in a full insert and set aside. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the peppers and fry for ± 2 minutes. 3 Add the Spaghetti Bolognaise R/P, baby marrows, carrots, tomatoes, tomato paste and the water. 4 Bring to the boil, reduce the heat and simmer for ± 20 - 30 minutes, stirring occasionally, until the mixture has thickened and the vegetables are tender. 5 Preheat an oven to 180°C. 6 Fill each gem squash with ± 120 g filling and top with grated cheese. 7 Place the insert in the oven and bake for ± 20 - 25 minutes or until the squash are cooked through and the cheese is melted and browned. 8 Place into a clean insert to serve. Garnish with chopped parsley.
Variation:
GEM SQUASH WITH SAVOURY MINCE
Yield: ± 3.7 kg (Makes full insert) Gem squash 3 kg (8 large) Oil, for frying 45 ml (3 Tbsp) Onions, finely chopped 300 g (2 medium) Beef, mince 1 kg Savoury Mince R/P (08437020) 100 g (1 sachet) Carrots, grated 200 g (2 medium) Tomatoes, chopped 410 g (1 can) Tomato paste 50 g (3 Tbsp) Water 375 mℓ (1½ cups) Cheddar cheese, grated 225 g (3 cups) Fresh parsley, finely chopped 10 g (2 Tbsp)
Method:
1 Slice each gem squash in half through the center. Remove the seeds. Steam for ± 10 minutes or until the flesh begins to soften. Place upright in a full insert and set aside. 2 Heat the oil in a large pot and fry the onions until soft and transparent. Add the mince and fry until browned. 3 Add the Savoury Mince R/P, carrots, tomatoes, tomato paste and the water. 4 Bring to the boil, reduce the heat and simmer for ± 20 - 30 minutes, stirring occasionally. 5 Preheat an oven to 180°C. 6 Fill each gem squash with ± 120 g savoury mince and top with grated cheese. 7 Place the insert in the oven and bake for ± 20 - 25 minutes or until the squash are cooked through and the cheese is melted and browned. 8 Place into a clean insert to serve. Garnish with chopped parsley.
Chef’s Tip: Store any left over Savoury Mince in an airtight container in the fridge and use within 2 days.