After my Lidl haul, I was so excited to try this new form of squash, I straight away got round to creating this yummy recipe, it serves three for a main meal or four as a side dish!
- 1 small Squash
- Brown Rice
- Soy sauce/tamari (if you’re coeliac or avoid gluten)
- 1 Leek, chopped small
- 2 small shallots, diced
- 1/2 cup peas
- Handful of cherry tomatoes, halved
- 2 Eggs (optional)
- 2 tbsp Lemon juice
- 1 Red pepper, diced
- 2 Garlic cloves, crushed
- 1 Courgette, cubed
- 2 tbsp Pumpkin seeds
- 4tbsp Blanched Almonds
- 2 handfuls of Spinach
- 2 handfuls of Kale
- Salt and pepper
- Oil to cook with
- Tahini to dress
- Slice the squash into thin slices, leaving the skin on. Drizzle with oil and sprinkle with salt. Place in an oven at 200 degrees for forty minutes.
- Meanwhile, cook the rice according to instructions and prepare the vegetables.
- Once the veggies are chopped, add a splash of oil to the pan with the garlic, shallot and red pepper
- Next, add in the leek and courgette. When changed to golden, tip in the rice
- When the oven beeps, leave the squash in the oven, turned off for up to an hour, this will help to make the flash super soft and sticky.
- 15 minutes before you’re ready to serve, put the oven back on at 220 and finish cooking the squash. Splash in the lemon juice, soy and the egg (if you’re using it), toast the almonds in a separate dry pan to colour the sides, but not burn!
- Remove the squash from the oven, and peel off the skin, trying not to burn your fingers. Plate up everything and serve with the tahini drizzle.
This is a perfect meal if you’re planning ahead too, it freezes well and you can just take it out the freezer on the day, and drizzle your tahini on!
Let me know if you give it a try (Or if you know what kind of squash this is!), over on Twitter, Facebook or Instagram @courgettiblog. Or drop me a comment down below
– Laura ❤