I love a good skorsie!
There are so many ways to turn an average gem squash into a real gem of a dish. Simply fill the hole with something delicious!
When I was a little girl, my mom always made gem squash with peas inside and I loved it. I clearly still do.
So, along with some of this festive season’s leftovers, Vincent and I are having these scrumptious squashes tonight.
Who’s hungry? Vincent and I, but we’re having 1 whole squash each so this recipe could easily serve 4 people with side squashes.
- 2 tbsp olive oil
- 2 tbsp tomato sauce
- 380ml Woolworths tomato and olive pasta sauce
- 2 wheels of feta
- 2 tsp sugar
- 2 gem squashes
- 2 cups baby peas
- Salt & pepper
Let’s stuff some squashes!
Vincent made a pizza topping/base which I am re-purposing for the sauce inside the squashes.
To make his sauce, simmer the tomato and olive pasta sauce in a pot. Add the tomato sauce and sugar. It’s a salty sauce so don’t add any more salt. Simmer it for about 10 minutes until it thickens and the flavours marry.
Cut the gem squashes in half.
Use a spoon to remove the pips.
Drizzle olive oil inside each squash. Then plop some of the sauce in each of their holes. Don’t fill it to the brim. Leave some room for the peas that will be added later.
Sprinkle salt, pepper and origanum over it.
Pop them in the oven at 180 degrees Celsius.
Let them cook for 10 minutes. In the meantime, cook the peas. Boil water on the stove, and sprinkle some salt and oreganum into the water. Then chuck the peas in there and boil for about 5 minutes.
Take the gem squashes out of the oven and fill them with peas.
Crumble feta over them.
Switch the oven to grill and pop them back in for another 5 to 10 minutes (until the feta melts and browns a little on top). And remember to keep the door slightly ajar when grilling.