Tag: squash

Yellow Summer Squash Stuffed with Pork Recipe

Ingredients (2 servings):

  • 2 medium ball-shaped yellow summer squash (pumpkin)
  • about 400 g a bit fattier pork meat
  • 1 leek’s white part
  • 1 medium carrot
  • 3-4 cloves garlic
  • 2 slices bacon (about 50 g)
  • 100 ml dry wine
  • 2 tablespoons soy sauce
  • some hard cheese for topping
  • 2 berry (cherry) tomatoes

Preparation method:

  1. Dice the meat into small 1-1 1/2 cm cubes.
  2. Chop the garlic. Cut the leek lengthwise then slice it thinly.
  3. Slice the bacon into smaller pieces.
  4. Clean then grate the carrot.
  5. In a frying pan throw the bacon slices and fry them until golden-brown.
  6. Add the chopped garlic and leek and fry for another 2 minutes, adding some oil if needed.
  7. Add the diced meat and stir-fry for about 10 minutes until the meat is cooked and golden. At half of this process, add the grated carrot, soy sauce and hot paprika.
  8. Pour over the wine and simmer it down on medium-high heat, stirring not to burn.
  9. Preheat the oven at 180 C.
  10. In the meantime cut the tops of the summer squashes and the scoop theirs inside leaving a shell thick of about half a centimetre.
  11. Chop squashes scooped kernel. In a different pan, fry these squash bits with some oil and salt until golden and nicely scented.
  12. Add the fried squash to the meat pan, stir well together. Fry for another 2 minutes, season with salt and pepper to taste.
  13. Place the squash shells in an ovenproof dish and sweat them in the oven for 10-15 minutes.
  14. Remove temporarily the squash dish from the oven, fill the shells with the meat and vegetable mixture.
  15. Add on their tops some grated hard cheese and a berry tomato (or cherry one) in their middle.
  16. Place again the squash dish in the oven and bake for another 15-20 minute.
  17. Serve them still hot from the oven.

Roast Vegetables and Chickpeas Recipe

Ingredients (4 servings):

  • 1 eggplant
  • 3 small marrow squash
  • 2 tomatoes
  • 1 red pepper
  • green onions
  • 200 g chickpeas
  • 2 garlic cloves, chopped
  • 1 tablespoon coriander seeds
  • 300 ml tomato juice
  • 100 g cheese (optional)
  • fresh parsley
  • salt, pepper
  • olive oil

Preparation method:

  1. Leave the chickpeas in water overnight.
  2. Into a non-stick pan add 2 tablespoons of oil. After the oil is hot add the chickpeas, salt and pepper and leave until chickpeas turn into a golden colour. Add some water, the tomato juice, coriander seeds, garlic cloves, parsley. Cook until chickpeas are cooked.
  3. Meanwhile, cut the zucchini, eggplant, red pepper and tomatoes into medium pieces. Cut in small pieces the white part of the green onions.
  4. Preheat the oven to 180oC/ 350oF.
  5. Coat with oil an ovenproof tray. Add the vegetables, some oil, salt and pepper (Optional – you can add pieces of ham).
  6. Place in oven for 20 minutes.
  7. Pull out the tray and add the chickpeas with tomato sauce and the green part of onions, chopped.
  8. Place it back in the oven for another 15 minutes.
  9. Optional: when is ready, add slices of cheese on top, and leave in oven for 1 minute.
  10. Serve it as such or near grilled meat.