Stuffed squash

Serves: 4
Time to make: 25 mins

Total cost: $ 18.00 / $ 4.50 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

4 gem squashes
2 large eggs
1/4 cup breadcrumbs
250g reduced-fat ricotta cheese
100g smoked salmon pieces
400g can creamed corn
1 teaspoon dried oregano or chives or garlic flakes

Nutrition Info

Kilojoules 1630kJ
Calories 390cal
Protein 20g
Total fat 12g
Saturated fat 5g
Carbohydrates 50g
Sugars 16g
Dietary fibre 7g
Sodium 670mg
Calcium 210mg
Iron 2.5mg

Instructions

1 Ask an adult to cut each gem squash in half. Arrange halves bowl-side up on the microwave plate and microwave for 5 minutes on high.

2 While gem squash is cooking, make the stuffing: break eggs into a large bowl and beat with a fork. Stir in breadcrumbs. Stir in ricotta, creamed corn and salmon. Microwave on high for 30 seconds.

3 Wait until gem squashes are cool enough to touch. Scoop seeds out and discard. Fill gem squash halves with ricotta stuffing. Microwave stuffed gem squashes for another 20 seconds on high. Serve immediately.

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Variations

In winter, you can also stuff butternut, baby pumpkin or kumara (scoop out some of the cooked kumara and use it in the stuffing instead of breadcrumbs).
In summer, replace the gem squash with capsicum.
Leave out the salmon and use leftover mince or roast from last night.
You can use canned green peas or canned mushrooms instead of creamed corn.
Make it gluten free: Use gluten-free breadcrumbs and check salmon is gluten free.