Two Great Gem Squash Recipes

I am cozily tucked in bed tonight nursing some aching muscles after a particularly strenuous yoga session yesterday. Yes it was fun and rewarding but I am certainly feeling it in my core today and am generally feeling fatigued. When I am feeling a bit tired and sore like this I love to create simple meals with easy ingredients that will help repair my body. One of these ingredients is gem squash.

I have two really simple delicious gem squash recipes which are low on ingredients and high on flavour. They are both so useful because they are vegan and gluten free.

Vegetable Stuffed Gem Squash (Serves 4)

4 Gem Squash

1 Red Onion

1 Small Capsicum

1 Shredded Kale

2 Large Portobello Mushrooms

1/2 Cup Vegetable Stock

Cooking Spray

Pre-heat the oven to 190 degrees celsius and dice the onions and slice mushrooms into long strips. Cut the 'lid' off each squash scooping out the seeds. Coat pan in cooking spray and fry the onions on medium-high heat until glassy. Add mushrooms, capsicum and kale and fry for 2 minutes. Stir in stock and simmer until well reduced. Stuff vegetables into the squash and bake for 20-30 minutes (until soft). Serve while hot and enjoy.

Creamy Pulled Gem Squash (Serves 4)

2 Large Gem Squash

2 Tsp Coconut Oil

Salt and Pepper

1/2 Tsp Cumin

Cilantro/Coriander

Preheat oven to 200 degrees celsius. Cut squash in half and scoop out seeds bake for 20 minutes face down in the pan. While still warm use a fork to remove the fibrous squash flesh. Mix in coconut oil, salt, pepper and cumin and serve well garnished with cilantro. Enjoy