Mediterranean Stuffed Gem Squash with Blitz Veggies
A delicious vegan dish inspired by Mediterranean flavors, rich in soluble fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 4 gem squash
- 1 cup cherry tomatoes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 small eggplant, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat the oven to 400°F (200°C).
Cut the tops off the gem squashes and scoop out the seeds. Place them on a baking tray.
In a food processor, blitz the cherry tomatoes, red bell pepper, yellow bell pepper, zucchini, eggplant, onion, and garlic until finely chopped.
Heat olive oil in a pan over medium heat. Add the blitzed veggies, dried oregano, dried basil, salt, and pepper. Cook for 10-12 minutes until the veggies are soft.
Stuff the gem squashes with the cooked veggie mixture.
Bake in the preheated oven for 25-30 minutes until the squash is tender.
Garnish with fresh parsley before serving.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 9 |
| Carbs (g) | 35 |
| Fiber (g) | 8 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 350 |
| Cholesterol | 0 |