Stuffed guinea squash with cheddar cheese, onion, mushrooms and eggplant
Indulge in this delectable stuffed guinea squash, brimming with melted cheddar cheese, savory onions, earthy mushrooms, and tender eggplant. A perfect blend of flavors wrapped in a crispy breadcrumb crust, ideal for a comforting and satisfying meal.
- 10 Jun 2024
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
Stuffed guinea squash, also known as stuffed zucchini or courgette, is a delightful and savory dish that's bursting with flavors. By combining the rich taste of cheddar cheese with the earthy notes of mushrooms and eggplant, this recipe creates a harmonious and satisfying meal. Whether you're serving it as a main course or a hearty side, it's sure to become a favorite for those who love wholesome and tasty meals.
Ingredients:
Instructions:
- Cut off the tops of the guinea squash and scoop out the seeds to create a cavity for stuffing.
- Lightly season the hollowed squash with salt and pepper.
- In a large skillet, melt 4 tablespoons of butter over medium heat.
- Add the chopped onions and sauté until translucent (about 5 minutes).
- Add the mushrooms and diced eggplant to the skillet and cook until they are tender and most of their moisture has evaporated (about 10 minutes).
- Season the mixture with salt and pepper, as desired.
- Remove the skillet from heat and stir in the shredded cheddar cheese and bread crumbs until well combined. The residual heat will help melt the cheese slightly, creating a cohesive mixture.
- Generously stuff each hollowed guinea squash with the cheese and vegetable mixture, pressing down lightly to pack the filling in.
- Place the filled squash in a baking dish.
- Divide the remaining 2 tablespoons of butter into small pats and place one on top of each stuffed squash.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the squash is tender and the tops are golden brown.
- Remove from the oven and let cool slightly before serving.
- Enjoy your stuffed guinea squash hot, along with your favorite side dishes.
Tips:
- Choose the right guinea squashes: Select guinea squashes that are evenly sized and firm to the touch. This ensures they cook evenly and hold their shape when stuffed.
- Pre-cook the vegetables: Sauté the onion, mushrooms, and eggplant before stuffing the squash to enhance their flavors and ensure they cook thoroughly.
- Hollow out carefully: When hollowing out the guinea squash, use a small spoon to remove the seeds and create enough space for the filling without tearing the skin.
- Seasoning is key: Be generous with your seasoning to bring out the best in the vegetables. Salt, pepper, and a touch of garlic powder work wonders.
- Bake to perfection: Bake the stuffed squashes until they are tender and the cheese is bubbling and golden. Keep an eye on them to avoid overcooking.
Congratulations! You've successfully prepared stuffed guinea squash with cheddar cheese, onion, mushrooms, and eggplant. This delectable dish, with its rich medley of flavors, is perfect for a cozy family dinner or an impressive dish for entertaining guests. Enjoy the savory blend of cheese and vegetables, and savor each delicious bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 550kcal | 22% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 6g | 15% |
| Sugar 8g | 8% |
| Fat | |
| Fat 40g | 45% |
| Saturated 20g | 70% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 36mg | 7% |
| Vitamin B1 0.37mg | 31% |
| Vitamin B2 0.66mg | 51% |
| Vitamin B3 4.79mg | 30% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.72ug | 30% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 470mg | 36% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 1.86mg | 17% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 390mg | 32% |
| Potassium, K 610mg | 18% |
| Selenium, Se 33ug | 63% |
| Sodium, Na 580mg | 38% |
| Zinc, Zn 2.99mg | 27% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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