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Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe
Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe

Before you jump to Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

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Whole grain meals are an excellent choice for a fast wholesome snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch. When you have to have a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain food items is always much better than eating the refined grains we commonly come across in our grocery stores.

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We hope you got benefit from reading it, now let’s go back to stuffed marrow squash #glutenfree #everydayrecipe #easyrecipe recipe. To make stuffed marrow squash #glutenfree #everydayrecipe #easyrecipe you only need 20 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe:
  1. Take 1 large marrow or 2 medium marrow squash (or any other large squash)
  2. Provide stuffing
  3. Prepare 400 g minced meat - chicken, turkey, beef, pork or a mix
  4. Use 1 large onion or 2 medium onions
  5. Prepare 6 cloves garlic / 1 tablespoon garlic powder or garlic paste
  6. You need 1/2 cup dried quinoa or rice (1-1/2 cup if using cooked)
  7. Use 2 tablespoons oregano, thyme or herbs du provance (or a combination)
  8. You need 1 tablespoon dried parsley
  9. You need 1 tablespoon ginger powder (optional)
  10. You need 1 tablespoon dried mint (optional)
  11. You need to taste Salt & pepper
  12. Get 1/2 teaspoon chilli (to taste)
  13. Get 1 egg (optional)
  14. Use 2 table spoons of ghee or olive oil
  15. You need Sauce
  16. Use 2 large or 3 medium tomatoes+ an exrtra one for garnish. Can also use 1 400g can of chopped tomatoes or tomato paste
  17. Get 3-4 bay leaves
  18. Provide 1 vegetable or chicken stock cube (omit it you are using chicken or vegetabvel stock instead of water)
  19. Take 1-1.5 L water or chicken/vegetable stock (enough to cover the stuffed marrow)
  20. Prepare 1 bunch fresh parsley
Instructions to make Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe:
  1. Finely chop the onions and garlic (I sometimes put them in food processor). In a skillet on a medium fire, add ghee/olive oil and fry onions and garlic until onions are translucent but not brown.
  2. Add all the spices aside form 1 tablespoon of oregano/thyme, poper and salt and mix well.
  3. Add minced meat and saute with onions, garlic and spices until it's cooked through. Taste them ix and adjust salt, pepper and chilli to taste. dd rice and quinoa and mix well. (If you are using cooked rice and quinoa, the time to cook the final dish will be very quick.). Add one egg and mix though well.
  4. If you are using fresh tomato, take a separate pan/skillet, and add some olive oil /ghee, chopped tomato (saving 1 for garnish), water, 1 table spoon of oregano and/or thyme (optional) and 1 stock cube. Cook until tomato is well cooked trough, let it cool for a bit and put in the food processor to make a tomato sauce. If you are using canned chopped tomato (400g can), just blend in food processor with 1 table spoon of oregano/thyme. If you don't have either, you can use tomato paste.
  5. Cut up the marrow in ring and peel them. Hollow the marrow with a spoon, putting the mush and seeds from the middle aside.
  6. In a large cooking pan, add water or stock to cover the bottom of the pan, c. 1-2 fingers in height. Stuff each piece of marrow with the meat stuffing, pressing into the hole from both sides to make it compact. Lay each stuffed piece of marrow with hole down in the pan. continue until all the pieces are stuffed. Note: you can stack the pieces on top of each other but it's better if they are on one level only.
  7. IF you have any mince / stuffing left, add it in between the marrow pieces. Take some of the pulp you've set aside and add it in between pieces as well - this adds thickness to the sauce. If you are using fresh tomato, you can add a round slice on top of each stuffed piece.
  8. Add tomato juices, spreading it evenly across the pot. Then add water / stock until the pieces are covered by 2 cm of liquid. Add bay leaves and fresh parsley on top and cook on medium fire for about 15-40min, if you are using cooked rice/quinoa, 15 -20 minutes is enough.
  9. Serve hot. The dish stays tasty in the fridge for several days and freezes well, so it's perfect for batch cooking. Enjoy!

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