Stuffed Marrow Squash
Stuffed Marrow Squash
A traditional Irish dish.
1 large marrow squash
8 oz cooked ground lamb (ground turkey or chicken may be substituted)
1 cup mutton, beef or chicken stock
1 spanish onion, finely chopped
1 carrot, chopped in small cubes
3 large tomatoes
1/2 tsp. chopped mixed garden herbs (including oregano)
2 cups cooked rice
1/2 cup grated cheese
Mix lamb, onion and carrot in a bowl with the stock. Place tomatoes in boiling water, leave to stand for a few minutes, then remove the skins, chop and add to the mixture. Tinned tomatoes may be substituted, however be sure to drain the tin well. Add rice and herbs and season with salt and pepper to taste.
Scrub squash well. Cut in half lengthwise and remove seeds. Fill both halves with lamb stuffing. Place side by side in pan with about half an inch of water. Cover with foil and bake at 400 degrees for one hour. Remove from oven, remove foil, sprinkle grated cheese over squash and return to oven for a further 10 minutes.
A traditional Irish dish.
1 large marrow squash
8 oz cooked ground lamb (ground turkey or chicken may be substituted)
1 cup mutton, beef or chicken stock
1 spanish onion, finely chopped
1 carrot, chopped in small cubes
3 large tomatoes
1/2 tsp. chopped mixed garden herbs (including oregano)
2 cups cooked rice
1/2 cup grated cheese
Mix lamb, onion and carrot in a bowl with the stock. Place tomatoes in boiling water, leave to stand for a few minutes, then remove the skins, chop and add to the mixture. Tinned tomatoes may be substituted, however be sure to drain the tin well. Add rice and herbs and season with salt and pepper to taste.
Scrub squash well. Cut in half lengthwise and remove seeds. Fill both halves with lamb stuffing. Place side by side in pan with about half an inch of water. Cover with foil and bake at 400 degrees for one hour. Remove from oven, remove foil, sprinkle grated cheese over squash and return to oven for a further 10 minutes.
Total Comments 3
Comments
 |  Hi Kathy, I've been looking and asking around for marrow (or vegetable, as it's also known) squash around here, and no one's heard of it. I've been wanting to try this recipe - and so would my husband - but I don't know if another kind of squash would be a similar substitute? Around here we can get acorn squash and yellow squash - both of which are apparently considerably smaller - which is no matter; I could simply stuff more squashes. But are you familiar with these squashes, and, if so, do you know whether the taste of them is comparable to the marrow squash vis-a-vis this recipe? Thanks! |
Posted 17-11-2007 at 12:03 PM by hodge  |
| |  It is also called a Summer Squash or an Italian Summer Squash. It is related to the zucchini. It has a very mild taste, is quite tasteless really. Any squash could probably be substituted however I would recommend one that you know has a mild taste, so as not to overpower the stuffing. |
| Posted 18-11-2007 at 04:20 AM by Kathy |
| | Thanks, Kathy - that makes sense. I don't know a lot about squashes, but now I know what to look for at the bigger market. |
| Posted 18-11-2007 at 04:36 AM by hodge |
Recent Blog Entries by Kathy
- Newfoundland Flipper Pie (07-01-2008)
- Cauliflower Cheese Soup (28-10-2007)
- Japanese Chicken Wings (14-10-2007)
- Stuffed Marrow Squash (14-10-2007)
- Kathy's Mushroom Soup (11-10-2007)
