It’s no secret that I love stuffed gem squash. This time I filled them with cauliflower and turnip rice (find it at Pick n Pay) with bacon, carrot, celery, peppers, and garlic. It came out so good that it’s now one of my favourite stuffed squash recipes!
These stuffed little squashies are incredibly delicious and would make the perfect side dish for a big family dinner.
Who’s hungry? Vincent and I, but I’m making enough to last a couple of days. This recipe can serve 6 – 8 people.
Ingredients
- 200 g bacon, diced
- 2 carrots, diced into small bits
- 1 stick of celery, sliced
- 4 small peppers (or 1 large bell pepper), diced
- 300 g cauliflower and turnip rice (use regular par-cooked/leftover rice as a sub)
- 8 gem squashes, halved and insides scooped out
- 2 tsp crushed garlic
- 1.5 cup vegetable stock
- 300 g cheese, grated
- olive oil
Fry up the filling
Sauté the bacon, carrots, celery, peppers, and garlic in olive oil.
Tip: Add the garlic halfway through to avoid burning it.
While the stuffing is cooking, halve your squashes and place them in an oven-proof dish. Drizzle with olive oil and pop them into a 180°C oven with the grill/broiler on for 10 mins.
Once the bacon has crisped up and the carrots have softened, add the rice to the pan.
Stir the rice through and sauté for 2 mins.
Add the veggie stock and sauté over medium heat until the liquid has reduced considerably.
Stuff your squashes
Remove the squashes from the oven and get ready to stuff ’em.
Fill each squash with a generous helping of your stuffing.
Add grated cheese on top of each squash. Place back in the oven with the grill/broiler on for 5 mins.
Enjoy!
Enjoy them as a main meal with a side salad, or serve as a side dish. Either way, they’re delicious!
Here’s the short version
Gem Squash Stuffed with Cauli & Turnip Rice
Scrumptious stuffed squashes that are great as a main or side dish. The filling is utterly moreish with flavoured rice, bacon and bits of veg.
Ingredients
- 200 g bacon, diced
- 2 carrots, diced into small bits
- 1 stick of celery, sliced
- 4 small peppers (or 1 large bell pepper), diced
- 300 g cauliflower and turnip rice (use regular par-cooked/leftover rice as a sub)
- 8 gem squashes, halved and insides scooped out
- 2 tsp crushed garlic
- 1.5 cup vegetable stock
- 300 g cheese, grated
- olive oil
Directions
- Sauté the bacon, carrots, celery, peppers, and garlic in olive oil. Tip: Add the garlic halfway through to avoid burning it.
- While the stuffing is cooking, halve your squashes and place them in an oven-proof dish. Drizzle with olive oil and pop them into a 180°C oven with the grill/broiler on for 10 mins.
- Once the bacon has crisped up and the carrots have softened, add the rice to the pan.
- Stir the rice through and sauté for 2 mins.
- Add the veggie stock and sauté over medium heat until the liquid has reduced considerably.
- Remove the squashes from the oven and remove the filling from the heat.
- Fill each squash with a generous helping of your stuffing.
- Top each squash with grated cheese and place back in the oven with the grill/broiler on for 5 mins.
Jana Cooks 
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