This delicious Mary Berry’s Gardener’s Stuffed Squash is a quick and nutritious meal that brings a burst of flavor to your table. Packed with creamy feta and fresh veggies, it’s easy to make with common ingredients. Plus, the crispy Parmesan topping adds a delightful crunch that everyone will love!
This Gardener’s Stuffed Squash Recipe Is From Cook and Share by Mary Berry
Ingredients Needed:
- 4 round mini squash (e.g., small acorn or gem squash)
- 2 tbsp olive or sunflower oil
- 1 courgette (zucchini), finely diced
- 200g chestnut mushrooms, finely chopped
- 1 large garlic clove, crushed
- Finely grated zest of 1 small lemon
- 1 tbsp chopped mint leaves
- 3 medium tomatoes, deseeded and chopped
- 115g feta cheese, crumbled
- 55g Parmesan cheese , coarsely grated
How To Cook Gardener’s Stuffed Squash:
- Prepare the oven: Preheat the oven to 200°C (180°C fan) or Gas mark 6 and grease a large roasting tin.
- Prepare the squash: Slice a thin sliver from the base and top of each squash to help them stand upright, then cut each squash in half horizontally. Scoop out the seeds. Bring a large saucepan of water to the boil, add the squashes, and boil for 8 minutes until just tender. Drain well and place the squashes flesh-side up in the prepared tin.
- Make the filling: In a frying pan, heat the oil over a high heat. Add the courgette and mushrooms, and fry for 4-5 minutes until browned. Stir in the garlic, lemon zest, mint, and tomatoes, and fry for another minute. Season with salt and freshly ground black pepper, then spoon the mixture into a bowl and leave to cool slightly.
- Combine with cheese: Add the crumbled feta to the courgette mixture and mix well. Divide this filling between the squash halves and sprinkle each with grated Parmesan.
- Bake: Place the filled squashes in the preheated oven and bake for 25-30 minutes until the cheese is golden and the squash is tender.
Recipe Tips
- Choose the Right Squash: Use small, firm squashes like acorn or gem squash. They are the best for stuffing and hold their shape well during cooking.
- Don’t Overcook the Squash: Boil the squash for just 8 minutes. If you overcook them, they can become mushy and fall apart when you stuff them.
- Cool the Filling: Let the vegetable filling cool slightly before adding the feta cheese. This helps the cheese maintain its texture and prevents it from melting too much.
- Season Well: Be generous with salt and pepper in the filling. Good seasoning enhances the flavor of the vegetables and cheese, making each bite delicious.
- Watch the Baking Time: Bake the stuffed squash until the cheese is golden and the squash is tender, usually 25–30 minutes. Keep an eye on them to avoid burning the cheese.
How To Store & Reheat Leftovers
- Refrigerate: After eating, leftover gardener’s stuffed squash cool to room temperature. Then, put it in a sealed container in the fridge. It will be good for about 3 days.
- Reheating: Reheat leftover gardener’s stuffed squash in a preheated oven at 350°F for 5 minutes, or microwave on medium for 2-3 minutes until warm. Cover with foil when baking to keep the cheese from browning.
Nutrition Facts
Serving Size: 1 squash half (total servings: 2)
- Calories: 988 kcal
- Total Fat: 31 g
- Saturated Fat: 9 g
- Cholesterol: 88 mg
- Sodium: 3443 mg
- Potassium: 1371 mg
- Total Carbohydrate: 145 g
- Dietary Fiber: 9 g
- Sugars: 14 g
- Protein: 32 g
Try More Mary Berry Recipes:
- Mary Berry Lamb Meatballs
- Mary Berry Meatballs in Tomato And Basil Sauce
- Mary Berry Five Veg Pasta
- Mary Berry Veggie Ragu
- Mary Berry Pork Medallions
Mary Berry Gardener’s Stuffed Squash
Description
This delicious Mary Berry’s Gardener’s Stuffed Squash is a quick and nutritious meal that brings a burst of flavor to your table. Packed with creamy feta and fresh veggies, it’s easy to make with common ingredients. Plus, the crispy Parmesan topping adds a delightful crunch that everyone will love!
Ingredients
Instructions
- Prepare the oven: Preheat the oven to 200°C (180°C fan) or Gas mark 6 and grease a large roasting tin.
- Prepare the squash: Slice a thin sliver from the base and top of each squash to help them stand upright, then cut each squash in half horizontally. Scoop out the seeds. Bring a large saucepan of water to the boil, add the squashes, and boil for 8 minutes until just tender. Drain well and place the squashes flesh-side up in the prepared tin.
- Make the filling: In a frying pan, heat the oil over a high heat. Add the courgette and mushrooms, and fry for 4-5 minutes until browned. Stir in the garlic, lemon zest, mint, and tomatoes, and fry for another minute. Season with salt and freshly ground black pepper, then spoon the mixture into a bowl and leave to cool slightly.
- Combine with cheese: Add the crumbled feta to the courgette mixture and mix well. Divide this filling between the squash halves and sprinkle each with grated Parmesan.
- Bake: Place the filled squashes in the preheated oven and bake for 25-30 minutes until the cheese is golden and the squash is tender.
Notes
- Choose the Right Squash: Use small, firm squashes like acorn or gem squash. They are the best for stuffing and hold their shape well during cooking.
- Don’t Overcook the Squash: Boil the squash for just 8 minutes. If you overcook them, they can become mushy and fall apart when you stuff them.
- Cool the Filling: Let the vegetable filling cool slightly before adding the feta cheese. This helps the cheese maintain its texture and prevents it from melting too much.
- Season Well: Be generous with salt and pepper in the filling. Good seasoning enhances the flavor of the vegetables and cheese, making each bite delicious.
- Watch the Baking Time: Bake the stuffed squash until the cheese is golden and the squash is tender, usually 25–30 minutes. Keep an eye on them to avoid burning the cheese.
Mary Berry Gardener’s Stuffed Squash