Put away the butter & sugar, and let’s show you the unique UCOOK way of stuffing oven-roasted gem squash. We’re talking golden-charred pops of corn, a kick of pickled jalapeños & cream cheese. Sided with juicy, seared sirloin and a refreshingly zesty baby tomato, cucumber & mint salad.
Beef & Spicy Stuffed Gem Squash
Beef & Spicy Stuffed Gem Squash
with a chunky tomato & cucumber salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Beef Sirloin
- Corn
- Cucumber
- Fresh Mint
- Gem Squash
- Lemon Juice
- Low Fat Cottage Cheese
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
GEM SQUASH
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. Alternatively, air fry at 200°C until cooked through, 20-25 minutes.
CHILLI-CHEESE CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the heat and add the chopped jalapeños (to taste), the cottage cheese, and seasoning. Spoon into the roasted gem squash and set aside.
SEARED STEAK
Return the pan, wiped out, to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHUNKY CUCUMBER SALAD
In a bowl, combine the halved tomato, the cucumber pieces, the chopped mint, the lemon juice, and season.
THE STUFF OF FOODIE LEGENDS
Plate up the stuffed gem squash. Side with the cucumber salad and the sliced steak. Enjoy!
Gem Squash - 1
Corn - 30g
Sliced Pickled Jalapeños - 10g
Low Fat Cottage Cheese - 30ml
Beef Sirloin - 160g
Baby Tomatoes - 80g
Cucumber - 100g
Fresh Mint - 3g
Lemon Juice - 15ml
GEM SQUASH
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. Alternatively, air fry at 200°C until cooked through, 20-25 minutes.
CHILLI-CHEESE CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the heat and add the chopped jalapeños (to taste), the cottage cheese, and seasoning. Spoon into the roasted gem squash and set aside.
SEARED STEAK
Return the pan, wiped out, to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHUNKY CUCUMBER SALAD
In a bowl, combine the halved tomato, the cucumber pieces, the chopped mint, the lemon juice, and season.
THE STUFF OF FOODIE LEGENDS
Plate up the stuffed gem squash. Side with the cucumber salad and the sliced steak. Enjoy!
Gem Squash - 2
Corn - 60g
Sliced Pickled Jalapeños - 20g
Low Fat Cottage Cheese - 60ml
Beef Sirloin - 320g
Baby Tomatoes - 160g
Cucumber - 200g
Fresh Mint - 5g
Lemon Juice - 30ml
GEM SQUASH
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. Alternatively, air fry at 200°C until cooked through, 20-25 minutes.
CHILLI-CHEESE CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the heat and add the chopped jalapeños (to taste), the cottage cheese, and seasoning. Spoon into the roasted gem squash and set aside.
SEARED STEAK
Return the pan, wiped out, to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHUNKY CUCUMBER SALAD
In a bowl, combine the halved tomato, the cucumber pieces, the chopped mint, the lemon juice, and season.
THE STUFF OF FOODIE LEGENDS
Plate up the stuffed gem squash. Side with the cucumber salad and the sliced steak. Enjoy!
Gem Squash - 3
Corn - 90g
Sliced Pickled Jalapeños - 30g
Low Fat Cottage Cheese - 90ml
Beef Sirloin - 480g
Baby Tomatoes - 240g
Cucumber - 300g
Fresh Mint - 8g
Lemon Juice - 45ml
GEM SQUASH
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. Alternatively, air fry at 200°C until cooked through, 20-25 minutes.
CHILLI-CHEESE CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the heat and add the chopped jalapeños (to taste), the cottage cheese, and seasoning. Spoon into the roasted gem squash and set aside.
SEARED STEAK
Return the pan, wiped out, to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). Remove from the pan and rest for 5 minutes before slicing and seasoning.
CHUNKY CUCUMBER SALAD
In a bowl, combine the halved tomato, the cucumber pieces, the chopped mint, the lemon juice, and season.
THE STUFF OF FOODIE LEGENDS
Plate up the stuffed gem squash. Side with the cucumber salad and the sliced steak. Enjoy!
Gem Squash - 4
Corn - 120g
Sliced Pickled Jalapeños - 40g
Low Fat Cottage Cheese - 125ml
Beef Sirloin - 640g
Baby Tomatoes - 320g
Cucumber - 400g
Fresh Mint - 10g
Lemon Juice - 60ml
Woolies Products in this dish
