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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.



Five serves of vegies a day.  Doesn’t seem like much, but it’s amazing how many days I realise I haven’t had my five serves.

I’m harvesting squash, tomatoes and capsicum from the garden, our new chooks are laying, I’m having lots of fun with sourdough, and I’ve been racing off to work every morning to sit at a computer all day lately and not getting enough exercise.  So this is my current favourite breakfast.

(The Breakfast Challenge??)

The Recipe:

For one – multiply by the number of people.

You need a nice heavy frypan with a lid for this. It takes less than ten minutes to make.

  • Slice a large button squash in half and use a dessertspoon to scoop out the middle.  Place it cut side down in a frypan with a tiny bit of olive oil over a medium heat.  Put the lid on and don’t peek too much.  Cook for a couple of minutes until the squash just starts to brown.
  • At the same time, in the same pan or another if you are making for a few people, sauté some spring onion, capsicum, tomato, and if you like a bit of spice, a little chili.
  • Turn the squash over.  Salt and pepper it and put a little dab of butter in the scooped out centre.
  • Spoon in tomato-onion-capsicum mix to nearly fill the hollow.  Hollow out the middle of this mix a tiny bit and break an egg into it.
  • Pour a tiny bit of water into the pan, enough so that the squash is sitting in a few millimeters.  Put the lid on the pan and turn the heat down to medium-low.
  • By the time you have toasted some sourdough for soldiers, the egg should be set and the squash tender.