Name: Meatball-stuffed squash with spinach sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2
Ingredients: 2 small squash such as acorn (each about 300g), halved and deseeded; 1 shallot; 2 tbsp freshly chopped herbs such as parsley, chives, sage & basil; 20g whole almonds chopped; 20g stoned black olives; 40g parmesan cheese, grated; 250g lean beef mince; 1 tsp olive oil; 2 garlic cloves sliced; 200g chopped tomatoes (from a can); 200ml hot vegetable stock; 100g spinach

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Meatball-stuffed squash with spinach sauce

Meatball-stuffed squash with spinach sauce

Tom Daley

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Serves 2

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 small squash

such as acorn (each about 300g), halved and deseeded
1 shallot
2 tbsp freshly chopped herbs

such as parsley, chives, sage & basil
20g whole almonds

chopped
20g stoned black olives
40g parmesan

cheese, grated
250g lean beef mince

For the spinach sauce

1 tsp olive oil
2 garlic cloves

sliced
200g chopped tomatoes

(from a can)
200ml hot vegetable stock
100g spinach

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Nutrition: per serving

kcal491

low
fat20g
saturates7g
carbs29g
sugars17g
fibre9g
protein43g
salt1.3g

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.

Recipe from Good Food magazine, February 2017

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A star rating of 4 out of 5.2 ratings

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