SAVOURY MINCE FILLED GEM SQUASH
Tonight I was not in the mood for rice, potatoes or pasta. So I tried this.
- 3 gem squash, halved and deseeded (or be lazy like me, see method below)
- 15 ml sunflower oil
- 5 ml butter
- 1 small red onion, diced
- 1 teaspoon crushed garlic
- 450 g mince
- 1 sachet beef-flavoured tomato paste (50 gram)
- 15 ml sweet chilli sauce
- 15 ml chutney
- 125 g frozen carrots (the little cubed ones)
- 125 ml water
- 5 ml origanum
- salt and black pepper to taste
- 1 ½ cup Cheddar cheese, grated
I bought gem squash that were already deseeded, 6 halves. Place upside down in an ovenproof bowl, add about 100 ml water and microwave for 12 minutes.
Preheat the oven to 180 °C.
On a medium heat, heat up the oil and butter until the butter is fully melted (the oil prevents the butter from burning). Sauté the onion for about 3 minutes and add the garlic. Sauté for another minute. Add the mince and fry until brown. Add the rest of the ingredients (except for the cheese) and let it simmer for about 5 to 7 minutes, stirring continuously.
Fill the gem squash halves with the mince mixture, top with grated cheese and bake in the oven until the cheese is melted and golden brown.
Recipe: Zita Harber
Photo: Catherine du Toit (because according to her she takes better pictures than her mother)