eCook Meal
Ostrich Mince-filled Gem Squash
with a Danish-style feta & cucumber salad
Oven roasted gem squash is stirred through ostrich 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!
Serving guide
Choose your portion size.
GEMS IN THE OVEN
Preheat the oven to 200°C. Place the deseeded 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. Place the drained 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 diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated 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 minutes (shifting occasionally). Pour in the tomato passata and 150ml 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 dressed 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 shredded green leaves, the Cucumber matchsticks, the drained 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 ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 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 deseeded 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. Place the drained 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 diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated 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 300ml 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 dressed 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 shredded green leaves, the Cucumber matchsticks, the drained 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 ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 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 deseeded 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. Place the drained 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 diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated 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 450ml 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 dressed 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 shredded green leaves, the Cucumber matchsticks, the drained 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 ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 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 deseeded 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. Place the drained 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 diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated 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 600ml 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 dressed 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 shredded green leaves, the Cucumber matchsticks, the drained 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 ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R241.45
for 4 servings · R60.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Free-range Ostrich Mince needs 600 gExtra Lean Ostrich Mince 500 g 500 g at R79.99 · 1.20× packR95.99
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Gem Squash needs 4Gem Squash 1 kg R29.99 · whole pack (size can't be divided)R29.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
Not in the Woolies basket — source these elsewhere:
- NOMU Cajun Rub
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Mince-filled Gem Squash?
The preparation time for Ostrich 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 Ostrich Mince-filled Gem Squash with a Danish-style feta & cucumber salad?
The total time required to make Ostrich Mince-filled Gem Squash with a Danish-style feta & cucumber salad is between 45 and 60 minutes.
How many servings does Ostrich Mince-filled Gem Squash provide?
4 servings
What are the main ingredients in Ostrich Mince-filled Gem Squash?
Chickpeas, Cucumber, Feta, Garlic, Gem Squash, Green Leaves, NOMU Cajun Rub, Onion, Ostrich, Ostrich Mince, Pumpkin Seeds, Tomato Passata
What is the nutritional information of Ostrich Mince-filled Gem Squash?
Calories: 851, Carbs: 69 grams, Fat: grams, Protein: 56.6 grams, Sugar: 21.8 grams, Salt: 1008 grams
How do I prepare Ostrich Mince-filled Gem Squash?
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! 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 dressed 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. QUICK SALAD: In a salad bowl, toss together the shredded green leaves, the cucumber matchsticks, the drained 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 ostrich, reserving the empty shells. Mix until combined and refill the empty gem squash shells with the ostrich & gem squash mixture. Return to the oven to heat through, 5 minutes. GEMS IN THE OVEN: Preheat the oven to 200°C. Place the deseeded 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. Place the drained chickpeas into a bowl and toss with a drizzle of oil and seasoning. Set aside. SAUCY MINCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated 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 300ml 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.
What should be prepared from my kitchen to make Ostrich Mince-filled Gem Squash?
Chickpeas, Cucumber, Feta, Garlic, Gem Squash, Green Leaves, NOMU Cajun Rub, Onion, Ostrich, Ostrich Mince, Pumpkin Seeds, Tomato Passata
How many calories does Ostrich Mince-filled Gem Squash have?
851 calories
How much fat content does Ostrich Mince-filled Gem Squash have?
grams