Showing posts with label vegetarian recipes. Show all posts
Showing posts with label vegetarian recipes. Show all posts

Sunday, July 30, 2023

Lentil Mushroom Feta Calzones

These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. 

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

I made these into four large calzones to feed four hungry people but the dough and filling could be easily divided into small portions to make more smaller calzones. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy. 

Lentil Mushroom Feta Calzones

The folding technique for the edges of the calzones is one that is employed by the bakers of the traditional Cornish pasty. Except I like to leave the little tail out rather than tucking in under. Check out how here: Cousin Jack's Pasty Co.

Ingredients
For the dough:
3/4 cup or 180ml lukewarm water (not hot)
1 teaspoon active-dry yeast
1/4 teaspoon sugar
2 cups or 250g strong bread flour, plus more if needed
1 teaspoon salt
Drizzle olive oil for the dough bowl

For the filling:
1/2 cup or 110g uncooked or 1 1/8 cups or 220g cooked/rinsed Puy (French) lentils (If you are cooking them, boil with 1/2 teaspoon baking soda till tender. Drain and rinse.)
6 1/3 oz or 180g baby portabella mushrooms
2-3 medium cloves garlic
Drizzle of oil for the cooking pan
1 medium tomato – about 4 2/3 oz or 130g, cut into small pieces
1 fresh jalapeño, optional but recommended, chopped 

Method
Put the yeast and sugar in a bowl. Pour in the warm water and give it a stir. Set aside for a few minutes. It should start to get foamy on top. 

In a large bowl or the bowl of your stand mixer, whisk the flour and salt together. Pour in the yeast mixture and mix well to form a soft dough.

Using the dough hook on the stand mixer, or kneading by hand against the counter, knead the dough until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to the bowl or your hands, add a tablespoon of flour at a time until it’s easier to work with.


Avoid adding too much flour if possible. I didn’t add any this time whereas the last time, I added two tablespoons. This is the sort of thing that can change with your flour and the humidity in the air. 

If you're planning to make the calzones today, then give the dough a rise. Clean out the mixing bowl, coat it with a little oil, and transfer the dough back inside. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise until doubled in size, 1 to 1 1/2 hours.

Alternatively, you can store the dough in the fridge and make the calzones the next day. Cover the bowl with plastic wrap and refrigerate. 

Either way, make the filling which can also be stored in the refrigerator overnight or cooled and used the same day. 

Put the cooked, rinsed lentils in a mixing bowl that is large enough to hold all of the filling ingredients, with room to stir. 

Clean and chop the mushrooms and mince the garlic. 


Drizzle a little oil into a big the pot and add the garlic. 


Cook it briefly, making sure it doesn’t burn, then add the mushrooms. 


Cook them until golden. Add them to the lentil bowl. 


Add the tomato and jalapeño, if using, to the now empty pot along with another drizzle of oil. 


Cook for 8-10 minutes, until the tomato and jalapeño are well cooked and slump into a paste. Add the paste to the lentil/mushroom bowl and stir well. Leave to cool. 


Once the rest of the filling is cool, crumble the feta and gently fold it in. 


Take the dough out of the refrigerator about half an hour before you are ready to bake. Preheat your oven to 350°F or 180°C.

Divide the dough into four balls.


Roll one ball of dough out into a thin circle about 7 in or 17.75cm across. 


Put about 1/4 of the cooled filling (about 5 1/3 oz or 150g) on one side of the circle.


Gently lift the other side up and over, pressing the air out as you stick the edges of the two halves together.


Starting on one side of the semi circle, crimp the edges to seal the calzones. (See note above the ingredient list for a link to an instructional video.) Repeat until all of the calzones have been filled and formed.


Transfer the calzones to your baking tray, leaving enough room between them so that they can rise while baking. Brush the tops lightly with olive oil.


Bake in your preheated oven for 25-30 minutes, or until golden brown and puffed.

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

These can be eaten hot or at room temperature. 

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

Enjoy! 

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

It’s Sunday FunDay and since it’s National Picnic Month, we are going on a picnic! Hope the weather is fine where you live. Check out all the great recipe links below. Many thanks to our host, Camilla at Culinary Cam!

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin these lentil mushroom feta calzones!

Food Lust People Love: These lentil mushroom feta calzones are the perfect picnic food, easy to transport and even easier to eat. The filling is tasty and the crust divine. The combination of lentils, mushrooms and feta creates a hearty filling that even the carnivores in your family will enjoy.

 .

Sunday, October 9, 2022

Crispy Green Herb Patties

From a reportedly Viking recipe, these crispy green herb patties are full of flavor from all the herbs and, of course, from being browned in butter. They make a great vegetarian main or appetizer. 

Food Lust People Love: From a reportedly Viking recipe, these crispy green herb patties are full of flavor from all the herbs and, of course, from being browned in butter.

Today we are “cooking like Vikings,” at the behest of our Sunday FunDay host, Amy of Amy’s Cooking Adventures for Leif Erikson Day, which just happens to be today. 

I’ll be honest, aside from the fact that Leif Erikson was a Viking explorer, I didn’t know much else about him. And I had no idea that there was even a Leif Erikson Day! Turns out that it’s been on the official US calendar since 1964. You can read more about it here: https://www.wincalendar.com/Leif-Erikson-Day And even more about Explorer Erikson on History.com. Thanks to Amy, I am now much better informed!

I found this Viking recipe on a website from the Ribe Viking Center in Ribe, Denmark where archeological excavations have confirmed the presence of Vikings in the past. The original recipe title would translate to green meatballs but the description said that, of course, they were vegetarian so I changed the English name. Calling them green meatballs would just have confused people! And I hope you would agree that plain old “green balls” would have been weird. 

Crispy Green Herb Patties

I’m leaving the ingredients list intact, in case you do indeed have access to nettles, dandelion leaves, bird’s-eye grass, birch leaves and chervil. I don’t but I did find cress, chives and scallions to which I added some parsley and cilantro because they are green herbs and I already had them on hand. How much is a basketful? I have no idea but I leave you this photo of what I used. It’s a bunch of green stuff! 


The original recipe advises: If you do not make the herb patties early in the spring, you should remember to ONLY use the newest, tender shoots.

Ingredients
1 basketful of different, fresh herbs such as nettles, cress, chives, scallions, dandelion leaves, bird's-eye grass, birch leaves and chervil.
1 medium onion (mine weighed 120g)
1 large clove garlic
1 large egg
3/4 cup or 100g coarse wheat flour – I used stoneground wheat 
1/4 cup or 22g oatmeal
1-2 tablespoons milk
1/2 teaspoon fine sea salt
Butter for frying

Optional for garnish: chopped chives

Method
Thoroughly wash the green herbs and discard any tough stems. Spin them in a salad spinner to dry them. If you don’t have a salad spinner, put the herbs in the middle of a towel and bring the sides together securely. Go outside and swing the towel around quickly. Works like a charm. 

Peel and roughly chop your onion and garlic. Put them in a food processor and chop finely. 


Add in the herbs, in two or three groups depending on the size of your processor.
 

Chop finely, occasionally scraping down the sides of the processor with a spatula. 


Measure the flour and oatmeal into a large mixing bowl. Add in the herb mixture and the egg. 


Stir until well combined. 

Add the milk one tablespoon at a time – you might not need it all – mixing well. 


You don’t want it to be too wet or too dry. A spoonful should hold together when you press it into a ball with your clean hands. 


Add the salt and mix well. 

Use a spoon or scoop to divide the mixture into 12-13 portions. Shape them into patties. 


Melt a couple of tablespoons of butter in a skillet. Add the patties, being careful not to crowd the pan. Remember, you will need space to turn the patties over with a spatula. 


You may need to cook them in two batches, adding more butter to the pan for the second batch. 

Cook the patties over a medium heat until they are crispy and golden on both sides. 


Serve warm. Enjoy! 

Food Lust People Love: From a reportedly Viking recipe, these crispy green herb patties are full of flavor from all the herbs and, of course, from being browned in butter.

As mentioned above, it’s Sunday FunDay and also Leif Erikson Day. Check out the Viking recipes we are sharing below. 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 


Pin these Crispy Green Herb Patties!

Food Lust People Love: From a reportedly Viking recipe, these crispy green herb patties are full of flavor from all the herbs and, of course, from being browned in butter.

 .

Sunday, August 28, 2022

Coconut Chickpea New Potato Curry

The spiciness of this vegetarian coconut chickpea new potato curry is mellowed by the addition of thick coconut cream creating a rich sauce your family will love.

Food Lust People Love: The spiciness of this vegetarian coconut chickpea new potato curry is mellowed by the addition of thick coconut cream creating a rich sauce your family will love.

Here’s the thing about curry. It means different dishes to different people. 

My first introduction to curry was in the small two-island nation of Trinidad and Tobago where we lived when I was a child. Trinidadian curry powder is bright yellow with a heavy emphasis on cumin, ginger and turmeric.  

In Burma curry is made with a paste of ginger, onion and garlic fried lightly in oil until fragrant. Chili peppers are added to the pot and a couple of sticks of rolled cinnamon bark simmer with the sauce if it's a chicken curry or lemon grass if it's seafood, but no other spices are used. 

Since my years in Trinidad, I’ve lived in three other countries where curry is a national dish so I’ve picked up more recipes than I can count. My spice cupboard is well stocked and I usually grind my own spices but in the case of this simple, tasty coconut chickpea new potato curry, whatever curry powder you have on hand will do nicely.

The coconut cream is essential though because I love how coconut milk or cream enrich curry sauce and I think you will too. 

Coconut Chickpea New Potato Curry

This vegetarian/vegan friendly dish is rich and flavorful enough to satisfy most carnivores but you can add one or two cubed boneless skinless chicken breasts in with the chickpeas and potatoes, if you’d like. Lengthen cooking time as needed to make sure they are cooked through, if you do. 

Ingredients
14 oz or 400g small new potatoes 
3 tablespoons olive oil
2 tablespoons curry powder (I used a Malaysian blend.)
1 large chili pepper
1/2 medium onion
1 clove garlic
3 in or 40g piece of fresh ginger
3/4 cup or 190g chopped canned tomatoes
1 can chickpeas (14 oz or 400g), drained and rinsed
1 teaspoon sugar
1/2 teaspoon salt plus more to taste
Freshly ground black pepper
1/2 cup or coconut cream from top of can
2 tablespoons chopped fresh coriander to garnish

Method
Cook the potatoes in a saucepan of boiling water for 12-15 minutes, until tender. Drain and cool slightly. 

Meanwhile, mince your chili pepper, garlic and ginger and chop your onion finely. 


When the potatoes are done, turn them out of the pot and drain.

Heat the oil and pop in the curry powder. Fry for just a few seconds then add the onion, ginger and chili pepper. Cook over a medium heat until well softened. Add the garlic and cook for another few minutes. 

Add in the tomatoes, sugar, salt, half a cup or 120ml water and cook over medium low heat, covered, for about half an hour. Take the lid off and cook down until reduced by half. 

Add in the coconut cream and stir to combine.


Strain and rinse your chickpeas. Add the potatoes and chickpeas to sauce. Cook covered for another 10 minutes. 

Taste and add more salt if needed. A good few grinds of fresh black pepper never go amiss. Serve with rice and/or flatbread. 

Food Lust People Love: The spiciness of this vegetarian coconut chickpea new potato curry is mellowed by the addition of thick coconut cream creating a rich sauce your family will love.

Enjoy! 

It’s Sunday FunDay and this week our theme is the humble chickpea, also known as garbanzo beans, chana, Bengal gram, just to name a few. Check out all the great recipes we are sharing below.

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Chickpea New Potato Curry!

Food Lust People Love: The spiciness of this vegetarian chickpea new potato curry is mellowed by the addition of thick coconut cream creating a rich sauce your family will love.

 .


Saturday, August 13, 2022

Marinated Tofu Zucchini Soft Tacos

These marinated tofu zucchini soft tacos are a tasty, easy meal the whole family will enjoy with just the right hint of smokiness and spice. 

Food Lust People Love: These marinated tofu zucchini soft tacos are a tasty, easy meal the whole family will enjoy with just the right hint of smokiness and spice.

These soft tacos make a wonderful dish for company because everyone can assemble their own, for a convivial meal around a big table. Everything can be made ahead and kept warm in a low oven so you won’t spend time cooking once your guests arrive.

A word about tofu: If you have only tried it in its natural state and are not a fan of the texture, give it another chance when pan-fried and crunchy. That was a game changer for me. Now I love it. 

Marinated Tofu Zucchini Soft Tacos

This recipe was inspired by one in the New York Times cooking section for grilled marinated tofu. Smoked paprika and cumin add the right flavors to make this the perfect vegetarian taco filling. 

For the tacos:
1 block (14 oz or 398g) extra firm tofu 
1 medium onion
2 medium zucchini
fine sea salt
12 corn tortillas
canola or other light oil for pan-frying

For the tofu marinade:
4 cloves garlic, minced
1 small jalapeño seeded, finely diced
1/2 teaspoon Kitchen Bouquet
1/4 cup or 60ml lime juice, freshly squeezed
1/2 teaspoon fine sea salt
2 1/2 teaspoons smoked paprika
2 1/2 teaspoons ground cumin

Optional to serve:
Guacamole
Salsa
Sour cream
Refried beans
Sliced jalapeños
Chopped cilantro

Method
Drain and press the tofu for 1 hour.

Peel the onion and cut it into thick slices.


Cut the stems off the zucchini then cut them in half lengthwise. Use a spoon to scoop out the fluffy part with the seeds. Cut the zucchini into batons. 


Lightly salt the batons and set them in a colander to sweat and drain.

Combine the lime juice, minced garlic and jalapeño, Kitchen Bouquet, salt and set aside for a few minutes while you cut the tofu. 


Slice the tofu into pieces about 1/4 inch or 1/2cm. Place tofu pieces snugly in a deep dish. Spoon 3/4 of the marinade over the tofu, reserving 1/4 for the zucchini after it’s cooked. 


Refrigerate the tofu at least one hour or longer, turning it occasionally so it marinates evenly.

Heat a large non-stick frying skillet over medium-high heat. Drizzle with a little oil. 

Scrape the garlic and jalapeño off of the tofu and back into the marinating pan and reserve. 

Add the tofu to the hot skillet and cook, turning frequently, until it is evenly browned and crisp on all sides. You may have to do this in batches, depending on the size of your skillet. 


Transfer the tofu to an oven-proof pan.

In the same skillet, add 2 teaspoons each of paprika and cumin and the scraped off jalapeño and garlic. Drizzle a little oil in the pan to moisten the mixture and cook it for just a few minutes, until the jalapeño has softened. 


Spoon this over the tofu and put it in a very low oven to keep warm. 


Add the final 1/2 teaspoons each cumin and smoked paprika to the marinade you saved for the zucchini. 

Dry the zucchini batons on a paper towel then add them to the skillet and fry over a high heat until slightly charred. 


Turn the fire off and add the reserved marinade. Toss to combine, remove to a plate or bowl. 

Add the onion slices to the pan, cook until just soft and a little toasted, about 8 minutes. 


If desired, toast the tortillas on a griddle. 

Serve the marinated tofu zucchini soft tacos with guacamole, salsa, sour cream, refried beans, sliced jalapeños and/or chopped cilantro or your favorite taco toppings.

Let everyone assemble their own soft tacos. We really loved the flavor and smokiness of the tofu, as well as the crunch. 

Food Lust People Love: These marinated tofu zucchini soft tacos are a tasty, easy meal the whole family will enjoy with just the right hint of smokiness and spice.

Enjoy! 

It’s Sunday FunDay and our host Amy of Amy’s Cooking Adventures reminded us that August is all about a glut of fresh zucchini and everyone can use some creative recipes to use it up. Check out all the zucchini dishes we are sharing below. 

  • Couscous with Spiced Zucchini from Cook with Renu
  • Garlic Butter Sautéed Zucchini from Amy’s Cooking Adventures
  • Keto Zucchini Balls In Creamy Tomato Gravy from Sneha’s Recipe
  • Marinated Tofu Zucchini Soft Tacos from Food Lust People Love
  • Minestrone Casserole from Palatable Pastime
  • Moong and Zucchini Pancakes from Mayuri’s Jikoni
  • Zucchini Agrodolce from Pandemonium Noshery
  • Zucchini Casserole from A Day in the Life on the Farm

  • We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


    Pin these Tofu Zucchini Soft Tacos!

    Food Lust People Love: These marinated tofu zucchini soft tacos are a tasty, easy meal the whole family will enjoy with just the right hint of smokiness and spice.

     .

    Wednesday, January 5, 2022

    Cheesy Creamed Leeks

    Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side. 

    Food Lust People Love: Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side.

    If you are serving this as a main dish, all you need to complete the meal is a lightly dressed green salad with perhaps some crusty bread for sopping up the last creamy, cheesy drops. As a side, cheesy creamed leeks go well with fish or pan-fried chicken breasts. They would even make a great filling for a baked potato or topping for pasta. 

    Truly versatile and so delicious, I believe that the leek is underrated as a vegetable, at least on the US side of the pond. It’s much appreciated in Great Britain though and it’s even a national emblem in Wales. If you ever watch Welsh rugby on television, you can’t miss all the fans sporting leek hats, which I find ever so amusing. The ones dressed as daffodils are equally as funny but that’s a story for another day. 

    Cheesy Creamed Leeks

    This recipe is adapted from one in the Waitrose & Partners Food magazine from March 2019. I used less wine but more cream and four times the cheese. I stand by all of those decisions. It will serve three as a main dish with other sides as suggested above or six as a side dish. 

    Ingredients
    1 1/2 lbs or 700g whole leeks
    1 tablespoon butter
    1/3 cup or 80ml dry white wine
    1/2 cup or 120ml whipping cream
    3 1/2 oz or 100g mature cheddar, grated
    2 teaspoons whole grain mustard

    Method
    Wash the leeks thoroughly, making sure to get any dirt out from between the layers. 

    Cut off the root end and the hard part of the green bits and discard (or freeze them to use when you are making vegetable stock.) Thinly slice the tender green and white parts. 

    Slicing the leeks

    Sauté the leeks in the butter in a large pan over a low heat, covered, for about 15 minutes, stirring occasionally.  

    Leeks in the pan, ready to sauté

    Once the leeks have softened, add the wine and turn up the heat. 

    Adding the wine

    Cook until the wine has almost completely evaporated then pour in the whipping cream and add the mustard. Stir well. 

    Adding the cream and mustard

    Cook for a couple minutes then add in 3/4 of the cheese and stir well to combine. 

    Adding 3/4 of the cheese

    Sprinkle the rest of the cheese over the top of the dish. 

    Sprinkling on the balance of the cheese

    Put it under the broiler/grill on high for a few minutes, keeping a close eye on it, until it’s bubbling and golden brown in spots. 

    Food Lust People Love: Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side.

    Enjoy!

    It’s the first Wednesday of the month so that means it’s time for our Foodie Extravaganza party. Today it’s National Whipping Cream Day so we are celebrating by sharing recipes with whipping cream. Check them out below. Many thanks to our host, Sneha of Sneha’s Recipe


    Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


    Pin these Cheesy Creamed Leeks!

    Food Lust People Love: Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side.

     .
     

    Sunday, November 7, 2021

    Stuffed Gem Squash

    Roasted Stuffed Gem Squash filled with herby, tomato-ey bulgur wheat is a thing of beauty and deliciousness but you can also kick it up a notch with the addition of Italian sausage. 

    Food Lust People Love: Roasted Stuffed Gem Squash filled with herby, tomato-ey bulgur wheat is a thing of beauty and deliciousness but you can also kick it up a notch with the addition of Italian sausage.

    Gem squash is a South African heirloom squash that has gained popularity in many other countries. In its native land, it is considered a summer squash but in the United States, it falls into the winter squash category. It’s a descendant of a Central American squash that made its way across the sea and is a must-have in South Africa. 

    If you’d like to learn more about them and where to find gem squash, this post on Cook Sister is very informative: https://www.cooksister.com/2010/10/gem-squash-central-finding-them-growing-them-and-eating-them.html

    Stuffed Gem Squash  - Two Ways

    In the following recipe, we will make a base stuffing with onions, tomatoes, bulgur and herbs, which is delicious on its own for half the gem squash. The other half, we’ll fill with a mixture of the base stuffing with added Italian sausage. By adjusting your filling amounts, you can make all vegetarian, leaving out the sausage altogether or add another link or two of sausage to stuff all the gem squash with a meaty mixture. If you can't find gem squash, substitute small acorn squash which are of a similar size. 
     
    Ingredients
    4 gem (or acorn) squash 

    For the stuffing:
    1/4 cup or 60ml olive oil, plus more for sautéing the onion and drizzling on the squash before roasting
    1 large or 2 medium onions, minced (Mine weighed 7 oz or almost 200g)
    1 cup or 210g medium coarse bulgur wheat
    1.1 lbs or 500g tomato passata aka tomato puree
    1 teaspoon fine sea salt or to taste
    1 vegetable stock cube 
    1/4 teaspoon freshly ground black pepper
    1 teaspoon crushed red pepper
    Small bunch fresh parsley
    Large bunch fresh cilantro

    4 spicy Italian sausages – approx. weight 11 1/3 oz or 320g

    Method
    Sauté the onion in a drizzle of olive oil until softened and translucent. Tip in the bulgur wheat and give the whole thing a good stir so the bulgur is coated with the oil and onions. 

    Tip in the bulgur wheat and give the whole thing a good stir so the bulgur is coated with the oil and onions.

    Add in the tomato passata or puree, the stock cube and the black pepper. 

    Add in the tomato passata or puree, the stock cube and the black pepper.

    Add 1 cup or 240ml water and the crushed red pepper to the mixture and, over a medium heat, bring it up to a slow simmer. 

    Add 1 cup or 240ml water and the crushed red pepper to the mixture and, over a medium heat, bring it up to a slow simmer.

    Put a lid on the pan and leave to simmer for about 10-15 minutes or until the bulgur wheat is al dente.  Test it occasionally, as you don’t want it to overcook and turn to mush. 

    While the stuffing simmers, remove the sausage from its skin and pan-fry it in a skillet, breaking it apart into crumbles. You want it well-browned and crispy in places. Remove from the heat and drain. 

    While the stuffing simmers, remove the sausage from its skin and pan-fry it in a skillet, breaking it apart into crumbles. You want it well-browned and crispy in places

    When the bulgur wheat is done, stir in the 1/4 cup or 60ml olive oil and taste for salt. Add salt as needed. I rarely do as the stock cubes has enough salt for us.  

    Mince the stems of your parsley and cilantro and chop the leaves. Add both to the stuffing and stir well.  

    Mince the stems of your parsley and cilantro and chop the leaves. Add both to the stuffing and stir well.

    Cut the gem squash in halves and scoop the seeds out. 

    Cut the gem squash in halves and scoop the seeds out.

    Preheat your oven to 350°F or 180°C. (Or at this point, the filled squash can be kept in the refrigerator until you are ready to roast them.)

    Put the gem squash in a tight fitting pan. Fill four of the gem squash halves with the bulgur wheat stuffing.
     
    Put the gem squash in a tight fitting pan. Fill four of the gem squash halves with the bulgur wheat stuffing.

    Mix the balance of the stuffing with the browned Italian sausage crumbles. 

    Mix the balance of the stuffing with the browned Italian sausage crumbles.

    Fill the other four squash halves with the mixture. 

    Fill the other four squash halves with the mixture.

    Drizzle on a little olive oil and roast the stuffed squash in your preheated oven for about one hour or until the squash are softened enough for your liking. Check part way through and cover the tops with foil if they are browning too much.

    Depending on how old your gem squash are, you might be able to eat the skin. If not, serve each with a spoon so your diners can scoop the flesh out with bites of the stuffing. Delicious! 

    Food Lust People Love: Roasted Stuffed Gem Squash filled with herby, tomato-ey bulgur wheat is a thing of beauty and deliciousness but you can also kick it up a notch with the addition of Italian sausage.

    Enjoy!

    It’s Sunday FunDay and today, as I’m sure you can guess from the list below, we are all sharing winter squash recipes. Many thanks to our host, Wendy from A Day in the Life on the Farm


    We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

    Pin these Stuffed Gem Squash! 

    Food Lust People Love: Roasted Stuffed Gem Squash filled with herby, tomato-ey bulgur wheat is a thing of beauty and deliciousness but you can also kick it up a notch with the addition of Italian sausage.
     
    .