Stuffed marrow or squash recipe

Recipe for stuffed marrow or squash in our easy vegetarian recipes collection.

Recipe ingredients

• 1 marrow
• Salt and freshly ground black pepper
• 1/3 cup brown rice
• 2 small carrots, diced
• 1/4 cup peas
• 1 to 2 tablespoons oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 stalk celery, chopped
• 1 handful parsley, chopped
• 2 tablespoons hazelnuts, chopped
• Tomato sauce:
  • 1 to 2 tablespoons oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 15 ounces can tomatoes, mashed
  • 1 tablespoon tomato purse
  • Salt and freshly ground black pepper

How to make stuffed marrow or squash

• Preheat the oven to 350 degrees F.
• Cut the marrow in half lengthways and scoop out the pith and seeds.
• Sprinkle the flesh with salt and leave the halves upside down to drain.
• Meanwhile, make the filling.
• Simmer the rice in a covered pan of salted water until just tender, about 30 minutes. Drain.
• Parboil carrots and peas and drain.
• Heat oil in a pan and fry onion and garlic until translucent.
• Add celery, carrots and peas.
• Stir in the rice, parsley and hazelnuts and season well.
• Dry the marrow and pile filling into one half of it.
• Top with second half.
• Make the tomato sauce.
• Heat oil in a pan and add onion and garlic.
• Fry, stirring, until soft.
• Add tomatoes and tomato purse.
• Simmer for 5 minutes stirring occasionally and season well.
• Place marrow in a baking dish with a lid, if you have one big enough, otherwise use foil to cover.
• Surround it with the sauce.
• Cover and cook for 45 minutes until marrow is tender.
• Serve hot or cold with a crisp green salad.

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• Sweet and sour onions

• Split pea and courgette soup
• Split peas with vegetables
• Spritz
• Steamed corn pones
• Steamed vegetable buns
• Stir-fried broccoli and chinese mushrooms
• Stir-fried spinach with tofu
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• Stollen
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• Stuffed acorn squash
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