Oven roasted gem squash is stirred through beef mince stewed with tomato passata & Cajun spices, before being stuffed back into its little gem squash bowls and crowned with crunchy chickpeas. Sided with a fresh cucumber & Danish-style feta salad, and garnished with a scattering of toasted pumpkin seeds. It’s classy comfort food, Chef!
Beef Mince-filled Gem Squash
Beef Mince-filled Gem Squash
with a Danish-style feta & cucumber salad
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Mince
- Chickpeas
- Cucumber
- Danish-style Feta
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Green Leaves
- NOMU Cajun Rub
- Onion
- Onions
- Pumpkin Seeds
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter
- Seasoning (salt & pepper)
GEMS IN THE OVEN
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. Place the Chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until the sauce has reduced and thickened, 8-10 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside.
GOLDEN Chickpeas
When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the Chickpeas over the open space of the tray. Return to the oven for the remaining time.
QUICK SALAD
In a salad bowl, toss together the green leaves, the Cucumber, the feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the cooked gem squash flesh & Chickpeas into the pan with the saucy mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince & gem squash mixture. Return to the oven to heat through, about 5 minutes.
DELISH DINNER
Plate up the filled gem squash shells and serve the Cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef!
GEMS IN THE OVEN
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. Place the Chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 3-4 [4-5]|#7DA0D7 (shifting occasionally). Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until the sauce has reduced and thickened, 8-10 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside.
GOLDEN Chickpeas
When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the Chickpeas over the open space of the tray. Return to the oven for the remaining time.
QUICK SALAD
In a salad bowl, toss together the green leaves, the Cucumber, the feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the cooked gem squash flesh & Chickpeas into the pan with the saucy mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince & gem squash mixture. Return to the oven to heat through, about 5 minutes.
DELISH DINNER
Plate up the filled gem squash shells and serve the Cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef!
GEMS IN THE OVEN
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. Place the Chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until the sauce has reduced and thickened, 12-15 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside.
GOLDEN Chickpeas
When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the Chickpeas over the open space of the tray. Return to the oven for the remaining time.
QUICK SALAD
In a salad bowl, toss together the green leaves, the Cucumber, the feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the cooked gem squash flesh & Chickpeas into the pan with the saucy mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince & gem squash mixture. Return to the oven to heat through, about 5 minutes.
DELISH DINNER
Plate up the filled gem squash shells and serve the Cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef!
GEMS IN THE OVEN
Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. Place the Chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Simmer until the sauce has reduced and thickened, 12-15 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside.
GOLDEN Chickpeas
When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the Chickpeas over the open space of the tray. Return to the oven for the remaining time.
QUICK SALAD
In a salad bowl, toss together the green leaves, the Cucumber, the feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the cooked gem squash flesh & Chickpeas into the pan with the saucy mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince & gem squash mixture. Return to the oven to heat through, about 5 minutes.
DELISH DINNER
Plate up the filled gem squash shells and serve the Cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef!
Frequently Asked Questions
What is the preparation time for Beef Mince-filled Gem Squash?
The preparation time for Beef Mince-filled Gem Squash with a Danish-style feta & cucumber salad is between 30 and 45 minutes.
What is the total time required to make Beef Mince-filled Gem Squash with a Danish-style feta & cucumber salad?
The total time required to make Beef Mince-filled Gem Squash with a Danish-style feta & cucumber salad is between 45 and 60 minutes.
How many servings does Beef Mince-filled Gem Squash provide?
4 servings
What are the main ingredients in Beef Mince-filled Gem Squash?
Beef, Beef Mince, Chickpeas, Cucumber, Danish-style Feta, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, NOMU Cajun Rub, Onion, Onions, Pumpkin Seeds, Tomato Passata
What is the nutritional information of Beef Mince-filled Gem Squash?
Calories: 974, Carbs: 69 grams, Fat: grams, Protein: 52.4 grams, Sugar: 21.8 grams, Salt: 999 grams
How do I prepare Beef Mince-filled Gem Squash?
GOLDEN CHICKPEAS: When the gem squash reaches the halfway mark, remove the tray from the oven, pop a small knob of butter into each half, and scatter the chickpeas over the open space of the tray. Return to the oven for the remaining time. SAUCY MINCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the mince and work quickly to break it up as it starts to cook. Add the NOMU rub and fry until browned, 3-4 [4-5]|#7DA0D7 (shifting occasionally). Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Simmer until the sauce has reduced and thickened, 8-10 minutes (shifting occasionally). Stir through a sweetener and seasoning. Remove from the heat, cover, and set aside. GEMS IN THE OVEN: Preheat the oven to 200°C. Place the gem squash on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. Place the chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside. DELISH DINNER: Plate up the filled gem squash shells and serve the cucumber & feta salad alongside. Serve any remaining filling on the side. Scatter over the remaining pumpkin seeds. Amazing, Chef! TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. QUICK SALAD: In a salad bowl, toss together the green leaves, the cucumber, the feta, ½ the toasted pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside. FINAL TOUCHES: When the roast is done, scoop the cooked gem squash flesh & chickpeas into the pan with the saucy mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince & gem squash mixture. Return to the oven to heat through, about 5 minutes.
What should be prepared from my kitchen to make Beef Mince-filled Gem Squash?
Beef, Beef Mince, Chickpeas, Cucumber, Danish-style Feta, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, NOMU Cajun Rub, Onion, Onions, Pumpkin Seeds, Tomato Passata
How many calories does Beef Mince-filled Gem Squash have?
974 calories
How much fat content does Beef Mince-filled Gem Squash have?
grams
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