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Meatball-stuffed squash with spinach sauce

Meatball-stuffed squash with spinach sauce

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Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This hearty, low-calorie squash recipe is packed with punchy flavours – beef, almonds, olives and Parmesan, topped with a tomato and spinach sauce

Nutrition: per serving
HighlightNutrientUnit
low inkcal491
fat20g
saturates7g
carbs29g
sugars17g
fibre9g
protein43g
salt1.3g
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Ingredients

For the spinach sauce

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Cut the squash in half and remove the seeds. Put the squash halves in a roasting tin, spoon 1 tbsp water into each half and cook them in the oven for about 30 mins.

  • STEP 2

    Put the shallot, herbs, almonds, olives and half the Parmesan cheese in a small food processor and whizz until finely chopped. Tip everything into a bowl, add the mince and season. Mix thoroughly, then divide into 12 rough portions.

  • STEP 3

    Shape the mixture into six balls and divide between each squash half. Sprinkle with the remaining cheese. Turn the oven down to 180C/160C fan/gas 4 and bake for 20-30 mins until the mince is cooked through.

  • STEP 4

    Meanwhile, make the sauce. Heat the oil in a small pan, add the garlic and cook it for 1 min until it’s just starting to turn golden. Add the tomatoes and stock and season well. Simmer for 15 mins, then stir in the spinach and allow it to wilt. Spoon the sauce over the squash and serve.

Goes well with

Recipe from Good Food magazine, February 2017

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Overall rating

Rating: 4 out of 5.2 ratings
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