Stuffed gem squash

Stuffed gem squash

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

I first encountered gem squash when I was travelling and surfing my way around South Africa. I pretty much had them with every meal. They were sometimes referred to as cricket ball squash, as they resemble a cricket ball in size. Whenever there was a braai (barbecue) happening at whatever backpackers I was staying at, the squash would be stabbed with a knife and put on coals to roast. When they were cooked, the top would be cut off, the seeds scooped out and a knob of butter placed inside, along with a little salt and pepper.

Later, when I was at the River Café, we served them as antipasti, stuffed with olives and sun-dried tomatoes, which certainly added a different dimension. As an alternative you could use spaghetti squash, small onion squash or pumpkins.

Ingredients

Quantity Ingredient
6 fist-sized gem squash, washed
1/2 quantity Marinated olives
6 semi-dried tomatoes
100g feta, cubed

Method

  1. Prepare your barbecue for cooking over a medium heat.
  2. Prick each squash with a metal skewer, inserted from the top into the centre. Place the squash around the coals, or directly over the heat of a gas barbecue, and cook until tender.
  3. When cooked and cooled a little, use a serrated knife to cut the top off each squash, cutting about a quarter of the way down. Scoop out the seeds, and reserve the tops to use as lids.
  4. Combine the marinated olives with the tomatoes and feta, and divide between the squash, filling right to the top. Place the lids on top and serve.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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