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 sun-dried tomato & bocconcini salad, and garnished with a scattering of toasted pumpkin seeds. It’s classy comfort food, Chef!
Cajun Mince–Stuffed Gem Squash
Cajun Mince–Stuffed Gem Squash
with a bocconcini & sun-dried tomato salad
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Mince
- Bocconcini Balls
- Chickpeas
- Garlic Clove
- Garlic Cloves
- Gem Squash
- NOMU Cajun Rub
- Onion
- Onions
- Pumpkin Seeds
- Salad Leaves
- Sun-Dried Tomatoes
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Butter
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
Return the 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, 4-5 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 (to taste) 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 salad leaves, sun-dried tomatoes, bocconcini, ½ the pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the gem squash flesh and Chickpeas into the pan with the mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince and 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 sun-dried tomato and bocconcini 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
Return the 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, 4-5 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 (to taste) 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 salad leaves, sun-dried tomatoes, bocconcini, ½ the pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the gem squash flesh and Chickpeas into the pan with the mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince and 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 sun-dried tomato and bocconcini 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
Return the 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, 5-6 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 (to taste) 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 salad leaves, sun-dried tomatoes, bocconcini, ½ the pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the gem squash flesh and Chickpeas into the pan with the mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince and 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 sun-dried tomato and bocconcini 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
Return the 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, 5-6 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 (to taste) 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 salad leaves, sun-dried tomatoes, bocconcini, ½ the pumpkin seeds, a drizzle of olive oil, and seasoning. Set aside.
FINAL TOUCHES
When the roast is done, scoop the gem squash flesh and Chickpeas into the pan with the mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince and 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 sun-dried tomato and bocconcini 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 Cajun Mince–Stuffed Gem Squash?
The preparation time for Cajun Mince–Stuffed Gem Squash with a bocconcini & sun-dried tomato salad is between 30 and 45 minutes.
What is the total time required to make Cajun Mince–Stuffed Gem Squash with a bocconcini & sun-dried tomato salad?
The total time required to make Cajun Mince–Stuffed Gem Squash with a bocconcini & sun-dried tomato salad is between 45 and 60 minutes.
How many servings does Cajun Mince–Stuffed Gem Squash provide?
4 servings
What are the main ingredients in Cajun Mince–Stuffed Gem Squash?
Beef, Beef Mince, Bocconcini Balls, Chickpeas, Garlic Clove, Garlic Cloves, Gem Squash, NOMU Cajun Rub, Onion, Onions, Pumpkin Seeds, Salad Leaves, Sun-Dried Tomatoes, Tomato Passata
What is the nutritional information of Cajun Mince–Stuffed Gem Squash?
Calories: 976.3, Carbs: 69.5 grams, Fat: grams, Protein: 54.2 grams, Sugar: 25.2 grams, Salt: 775.9 grams
How do I prepare Cajun Mince–Stuffed Gem Squash?
DELISH DINNER: Plate up the filled gem squash shells and serve the sun-dried tomato and bocconcini 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. SAUCY MINCE: Return the 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, 4-5 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 (to taste) and seasoning. Remove from the heat, cover, and set aside. QUICK SALAD: In a salad bowl, toss together the salad leaves, sun-dried tomatoes, bocconcini, ½ the pumpkin seeds, a drizzle of olive oil, and seasoning. 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. 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. FINAL TOUCHES: When the roast is done, scoop the gem squash flesh and chickpeas into the pan with the mince, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the mince and gem squash mixture. Return to the oven to heat through, about 5 minutes.
What should be prepared from my kitchen to make Cajun Mince–Stuffed Gem Squash?
Beef, Beef Mince, Bocconcini Balls, Chickpeas, Garlic Clove, Garlic Cloves, Gem Squash, NOMU Cajun Rub, Onion, Onions, Pumpkin Seeds, Salad Leaves, Sun-Dried Tomatoes, Tomato Passata
How many calories does Cajun Mince–Stuffed Gem Squash have?
976.3 calories
How much fat content does Cajun Mince–Stuffed Gem Squash have?
grams
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