≡ Menu

Kangaroo Stuffed Squash

kangaroo stuffed summer squash

The kangaroo stuffed peppers were so successful that I decided to try the same stuffing with squash, which is also at the peak of its season. I hadn’t intended to blog them, but they were so good.

The Recipe:

The stuffing is the same one I made for the stuffed peppers.  There were only the two of us for dinner this time, so I just scaled it down. Adjust the quantity depending on the size and number of your squash. These ones were about 10 cm across and took a bit over an hour to cook.  Smaller, younger squash will be faster.

While the stuffing is simmering, cut the top off the squash and use a dessertspoon to scoop out the middle.

Fill with stuffing, put the lid back on, and arrange in a baking dish with a good fitting lid.

Pour half a cup of water in around the squash and add a diced tomato for every couple of squash.  Salt and pepper.

Bake, covered, for around 1¼ hours until the squash is tender.

[relatedPosts]

{ 2 comments… add one }
  • umatji March 30, 2011, 1:30 pm

    these look great – i found a similar recipe in a book called a year of slow food – have you come across that – stories to inspire and recipes to drool over!

  • Linda March 30, 2011, 2:06 pm

    haven’t come across it, but the title sounds like my kind of book – I shall have to keep an eye out!

Leave a Comment