Jamie Oliver 5 Ingredients Stuffed Squash is made with squash, flat-leaf parsley, mixed grains, eggs, and harissa. This delicious Stuffed Squash recipe creates a hearty vegetarian dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 2 people.
This Vegetarian Stuffed Squash Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 squash (1.2kg), such as kabocha, Crown Prince, onion, or butternut
- 30g flat-leaf parsley
- 250g cooked mixed grains
- 2 large eggs
- 2 heaped teaspoons harissa
How To Cook This Stuffed Squash:
- Prepare the squash: Preheat the oven to 180°C. Cut the squash in half, scoop out and discard the seeds, and trim the ends. Rub the squash with salt, pepper, and olive oil. Place it flesh-side up in a roasting tray and roast for 50 minutes, or until tender.
- Mix the grains: Pick and finely chop most of the parsley. Toss the grains with the parsley, 1 heaped teaspoon of harissa, and a pinch of salt and pepper. If using butternut squash, scoop some of the cooked flesh out and mix it into the grains.
- Stuff the squash: Once roasted, divide the grain mixture between the squash halves. Make a well in the center of each half and crack an egg into each well.
- Bake: Return the stuffed squash to the oven and bake for 15 minutes for a soft, runny egg, or longer if you prefer a firmer egg.
- Serve: Mix the remaining harissa with boiling water to loosen, and drizzle over the squash. Scatter with the remaining chopped parsley. At the table, break the egg and mix it through the grains before eating.
Recipe Tips
- Choose the right squash: Use a squash like butternut or kabocha that’s firm and can hold the filling well.
- Don’t overcook the egg: Bake for 15 minutes for a runny yolk, or adjust to your preferred egg doneness.
- Scoop butternut squash carefully: If using butternut squash, scoop out just enough flesh to create room for the grains, but keep some for the filling.
- Loosen the harissa sauce: Mix harissa with enough boiling water to create a drizzle-friendly sauce for added flavor.
- Finely chop the parsley: Ensure the parsley is finely chopped to blend well with the grains for a balanced flavor.
How To Store & Reheat Leftovers
Store any leftover Stuffed Squash in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C for about 10-15 minutes, or until heated through.
Nutrition Facts
- Calories: 547 kcal
- Fat: 13.9g
- Saturated Fat: 2.6g
- Protein: 20.6g
- Carbohydrates: 86.8g
- Sugars: 29g
- Salt: 1.7g
- Fibre: 14.6g
Try More Jamie Oliver 5 Ingredients Recipes:
- Smoky Tender Aubergine
- Roasted Squash Lasagne
- Moroccan Pasta
- Sweet Pea Orecchiette
- Lemon Rocket Farfalle Pasta
Jamie Oliver 5 Ingredients Stuffed Squash
Description
Jamie Oliver 5 Ingredients Stuffed Squash is made with squash, flat-leaf parsley, mixed grains, eggs, and harissa. This delicious Stuffed Squash recipe creates a hearty vegetarian dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Prepare the squash: Preheat the oven to 180°C. Cut the squash in half, scoop out and discard the seeds, and trim the ends. Rub the squash with salt, pepper, and olive oil. Place it flesh-side up in a roasting tray and roast for 50 minutes, or until tender.
- Mix the grains: Pick and finely chop most of the parsley. Toss the grains with the parsley, 1 heaped teaspoon of harissa, and a pinch of salt and pepper. If using butternut squash, scoop some of the cooked flesh out and mix it into the grains.
- Stuff the squash: Once roasted, divide the grain mixture between the squash halves. Make a well in the center of each half and crack an egg into each well.
- Bake: Return the stuffed squash to the oven and bake for 15 minutes for a soft, runny egg, or longer if you prefer a firmer egg.
- Serve: Mix the remaining harissa with boiling water to loosen, and drizzle over the squash. Scatter with the remaining chopped parsley. At the table, break the egg and mix it through the grains before eating.
Notes
- Choose the right squash: Use a squash like butternut or kabocha that’s firm and can hold the filling well.
- Don’t overcook the egg: Bake for 15 minutes for a runny yolk, or adjust to your preferred egg doneness.
- Scoop butternut squash carefully: If using butternut squash, scoop out just enough flesh to create room for the grains, but keep some for the filling.
- Loosen the harissa sauce: Mix harissa with enough boiling water to create a drizzle-friendly sauce for added flavor.
- Finely chop the parsley: Ensure the parsley is finely chopped to blend well with the grains for a balanced flavor.
Jamie Oliver 5 Ingredients Stuffed Squash