7 Minutes to Serving Delicious Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe

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Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe

We hope you got insight from reading it, now let’s go back to stuffed marrow squash #glutenfree #everydayrecipe #easyrecipe recipe. You can cook stuffed marrow squash #glutenfree #everydayrecipe #easyrecipe using 20 ingredients and 9 steps. Here is how you do it.

Here are the ingridients that are needed to produce a perfect Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe:

  1. Provide 1 of large marrow or 2 medium marrow squash (or any other large squash).
  2. Get of stuffing.
  3. You need 400 g of minced meat – chicken, turkey, beef, pork or a mix.
  4. Provide 1 of large onion or 2 medium onions.
  5. Provide 6 cloves of garlic / 1 tablespoon garlic powder or garlic paste.
  6. Take 1/2 cup of dried quinoa or rice (1-1/2 cup if using cooked).
  7. Get 2 tablespoons of oregano, thyme or herbs du provance (or a combination).
  8. Get 1 tablespoon of dried parsley.
  9. You need 1 tablespoon of ginger powder (optional).
  10. Take 1 tablespoon of dried mint (optional).
  11. Prepare to taste of Salt & pepper.
  12. Get 1/2 teaspoon of chilli (to taste).
  13. You need 1 of egg (optional).
  14. Get 2 of table spoons of ghee or olive oil.
  15. Prepare of Sauce.
  16. You need 2 of large or 3 medium tomatoes+ an exrtra one for garnish. Can also use 1 400g can of chopped tomatoes or tomato paste.
  17. Use 3-4 of bay leaves.
  18. Take 1 of vegetable or chicken stock cube (omit it you are using chicken or vegetabvel stock instead of water).
  19. Take 1-1.5 L of water or chicken/vegetable stock (enough to cover the stuffed marrow).
  20. Use 1 bunch of fresh parsley.

Done with the ingridients? Here are the sequences on cooking Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe:

  1. Finely chop the onions and garlic (I sometimes put them in food processor). In a skillet on a medium fire, add ghee/olive oil and fry onions and garlic until onions are translucent but not brown..
  2. Add all the spices aside form 1 tablespoon of oregano/thyme, poper and salt and mix well..
  3. Add minced meat and saute with onions, garlic and spices until it's cooked through. Taste them ix and adjust salt, pepper and chilli to taste. dd rice and quinoa and mix well. (If you are using cooked rice and quinoa, the time to cook the final dish will be very quick.). Add one egg and mix though well..
  4. If you are using fresh tomato, take a separate pan/skillet, and add some olive oil /ghee, chopped tomato (saving 1 for garnish), water, 1 table spoon of oregano and/or thyme (optional) and 1 stock cube. Cook until tomato is well cooked trough, let it cool for a bit and put in the food processor to make a tomato sauce. If you are using canned chopped tomato (400g can), just blend in food processor with 1 table spoon of oregano/thyme. If you don't have either, you can use tomato paste..
  5. Cut up the marrow in ring and peel them. Hollow the marrow with a spoon, putting the mush and seeds from the middle aside..
  6. In a large cooking pan, add water or stock to cover the bottom of the pan, c. 1-2 fingers in height. Stuff each piece of marrow with the meat stuffing, pressing into the hole from both sides to make it compact. Lay each stuffed piece of marrow with hole down in the pan. continue until all the pieces are stuffed. Note: you can stack the pieces on top of each other but it's better if they are on one level only..
  7. IF you have any mince / stuffing left, add it in between the marrow pieces. Take some of the pulp you've set aside and add it in between pieces as well – this adds thickness to the sauce. If you are using fresh tomato, you can add a round slice on top of each stuffed piece..
  8. Add tomato juices, spreading it evenly across the pot. Then add water / stock until the pieces are covered by 2 cm of liquid. Add bay leaves and fresh parsley on top and cook on medium fire for about 15-40min, if you are using cooked rice/quinoa, 15 -20 minutes is enough..
  9. Serve hot. The dish stays tasty in the fridge for several days and freezes well, so it's perfect for batch cooking. Enjoy!.

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