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Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, stuffed marrow squash #glutenfree #everydayrecipe #easyrecipe. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe is something that I’ve loved my whole life.

Stuff each marrow squash or zucchini shell with the Lamb & Rice Stuffing, packing the mixture down slightly so that when turned upside-down the mixture doesn't fall out. Stuffed marrow is one of our favourite marrow recipes as it is an easy way to get loads of flavour into this mild vegetable. This king of marrow recipes uses a cocktail of roasted vegetables to fill up the hollow inside, but if you want even stronger flavours you could opt for meaty additions like bacon, pancetta, or chorizo.

To begin with this particular recipe, we must prepare a few components. You can cook stuffed marrow squash #glutenfree #everydayrecipe #easyrecipe using 20 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe:

1. Get 1 large marrow or 2 medium marrow squash (or any other large squash)
2. Make ready stuffing
3. Get 400 g minced meat - chicken, turkey, beef, pork or a mix
4. Prepare 1 large onion or 2 medium onions
5. Get 6 cloves garlic / 1 tablespoon garlic powder or garlic paste
6. Make ready 1/2 cup dried quinoa or rice (1-1/2 cup if using cooked)
7. Make ready 2 tablespoons oregano, thyme or herbs du provance (or a combination)
8. Prepare 1 tablespoon dried parsley
9. Get 1 tablespoon ginger powder (optional)
10. Take 1 tablespoon dried mint (optional)
11. Prepare to taste Salt & pepper
12. Make ready 1/2 teaspoon chilli (to taste)
13. Make ready 1 egg (optional)
14. Make ready 2 table spoons of ghee or olive oil
15. Prepare Sauce
16. Make ready 2 large or 3 medium tomatoes+ an exrtra one for garnish. Can also use 1 400g can of chopped tomatoes or tomato paste
17. Make ready 3-4 bay leaves
18. Take 1 vegetable or chicken stock cube (omit it you are using chicken or vegetabvel stock instead of water)
19. Take 1-1.5 L water or chicken/vegetable stock (enough to cover the stuffed marrow)
20. Get 1 bunch fresh parsley

The marrow is stuffed with a savoury beef and onion mixture and is then baked in foil. Marrow's mildness pairs well with stronger flavours such as garlic and spices. We recommend finishing off this simple autumnal main with manchego and breadcrumbs for extra crunch. Do this using a corer like this one; a melon baller or even a spoon may work here.

Steps to make Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe:

1. Finely chop the onions and garlic (I sometimes put them in food processor). In a skillet on a medium fire, add ghee/olive oil and fry onions and garlic until onions are translucent but not brown.
2. Add all the spices aside form 1 tablespoon of oregano/thyme, poper and salt and mix well.
3. Add minced meat and saute with onions, garlic and spices until it's cooked through. Taste them ix and adjust salt, pepper and chilli to taste. dd rice and quinoa and mix well. (If you are using cooked rice and quinoa, the time to cook the final dish will be very quick.). Add one egg and mix though well.
4. If you are using fresh tomato, take a separate pan/skillet, and add some olive oil /ghee, chopped tomato (saving 1 for garnish), water, 1 table spoon of oregano and/or thyme (optional) and 1 stock cube. Cook until tomato is well cooked trough, let it cool for a bit and put in the food processor to make a tomato sauce. If you are using canned chopped tomato (400g can), just blend in food processor with 1 table spoon of oregano/thyme. If you don't have either, you can use tomato paste.
5. Cut up the marrow in ring and peel them. Hollow the marrow with a spoon, putting the mush and seeds from the middle aside.
6. In a large cooking pan, add water or stock to cover the bottom of the pan, c. 1-2 fingers in height. Stuff each piece of marrow with the meat stuffing, pressing into the hole from both sides to make it compact. Lay each stuffed piece of marrow with hole down in the pan. continue until all the pieces are stuffed. Note: you can stack the pieces on top of each other but it's better if they are on one level only.
7. IF you have any mince / stuffing left, add it in between the marrow pieces. Take some of the pulp you've set aside and add it in between pieces as well - this adds thickness to the sauce. If you are using fresh tomato, you can add a round slice on top of each stuffed piece.
8. Add tomato juices, spreading it evenly across the pot. Then add water / stock until the pieces are covered by 2 cm of liquid. Add bay leaves and fresh parsley on top and cook on medium fire for about 15-40min, if you are using cooked rice/quinoa, 15 -20 minutes is enough.
9. Serve hot. The dish stays tasty in the fridge for several days and freezes well, so it's perfect for batch cooking. Enjoy!

With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. Great recipe for Stuffed Marrow Squash #glutenfree #everydayrecipe #easyrecipe. Marrow squash is a typical squash used in cooking in Central Europe.

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