Stuffed Squash
By Lisa Faulkner
Published on 24 March 2023
This recipe by Lisa Faulkner is ideal for meat-free Mondays. Serve simply with a green salad or dollop of coconut yoghurt. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
1 hr 10 minsTotal time
2Servings
1 hr 10 minsCooking time
Ingredients
- 50 ml of coconut milk
- 1 tub of coconut yoghurt, to serve (optional)
- 1 large butternut squash, halved lengthwise, flesh scored in a criss-cross pattern
- 1 tsp of olive oil, plus extra for brushing
- 1 bunch of spring onions, sliced
- 1 garlic clove, crushed
- 1 tsp of chilli flakes
- 300 g of cherry tomatoes, halved
- 2 slices of crusty bread, or sourdough, cut into cubes
- 15 g of coriander leaves
Method
Step 1
Preheat oven to 190°C/170°C fan/gas 5. Brush the flesh of the squash with oil and season. Place skin-side up on a baking tray and cook in the oven for 35-40 mins, or until tender. Set aside to cool.Step 2
When the squash is cool enough to handle, scoop out most of the flesh and cut into rough cubes – be sure to keep the skins intact, so leave about 1.5cm flesh attached.Step 3
Heat the olive oil in a frying pan, add the spring onions and cook for a few mins to soften. Add the garlic and chilli flakes and toss through the squash. Add the tomatoes, bread and coconut milk and cook over medium heat for 5 mins, or until the tomatoes soften and the skins start to split. Season to taste, then spoon the mixture back into the squash skins, sprinkle with coriander and finish with a drizzle of coconut yoghurt, if you like.