Stuffed Roasted Squash

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PCOS Recipe by Meera Bhogal

Serves 2


1 squash

300g diced chicken breast or tofu 200ml coconut milk ( full fat and in a tin)

1 tablespoon coconut oil 50g courgette chopped

50gwhite onion chopped 20g fresh garlic crushed or finely chopped

50g leeks chopped 15g fresh coriander

1 tsp ground cumin/coriander mix ½ tsp Turmeric & Juice I/2 lime

You will need:

Oven, baking tray, a pan with a lid, chopping board


  1. Cut the squash, with the skin on and bake on the baking tray at 180C for 30 minutes. Remove any seeds.
  2. In the meantime make the chicken mixture.
  3. Add the oil to a pan on a medium heat.
  4. Next add the onions, garlic, leeks and courgette.
  5. Mix and cook for 2 minutes. You may need to add some water to avoid it burning.
  6. Next add the diced chicken OR tofu. Stir and then add the ground and fresh spices. Stir and cook for 1 minute.
  7. Next pour in the coconut milk. Cover the pan with the lid and simmer until the chicken is cooked. Approximately 15 minutes.
  8. Once it’s cooked turn the heat off.
  9. When the squash is cooked, remove from the oven. Use two forks to pull the flesh into chunks. Leave the outer case of the squash whole as you will be using it.
  10. Add this flesh to the chicken mixture.
  11. Spoon this mixture back into the squash skins.
  12. Squeeze the lime juice over the squash and serve with wilted spinach or tender stem broccoli.

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