Stuffed gem squashes

Recipe from: 8/13/1992 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 4
    firm squashes, halved
  • 2
    potatoes, peeled
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • oil
  • 10
  • 10
    ground cumin (jeera)
  • 10
    ground ginger
  • salt and black pepper
  • grated Cheddar cheese
  • white breadcrumbs


Boil the squashes and potatoes in a little salted water until soft. Remove the squash pips and discard. Carefully remove the flesh of the squashes, ensuring that the skin remains intact. Mash the potatoes while still hot. Add the squash flesh and mix. Sauté the onion and garlic in a little oil until soft. Add the turmeric, cumin and ginger and stir-fry for about another minute. Add the squash mixture, blend well and season with salt and black pepper. Spoon into 4-6 squash skins. Combine the Cheddar cheese and breadcrumbs and sprinkle on top. Preheat oven to 180 ºC (350 ºF). Arrange the squash halves on a baking sheet and bake for about 20 minutes until hot and pale brown on top.

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