Gem squash is a variety of summer squash that was domesticated from two wild varieties; Cucurbita texana found in the southern and central United States and Cucurbita fraterna found in Mexico. Of course, you can make this recipe with a winter squash variety, which makes this flavorful dish suited for any season!
As always, it’s comforting, satisfying, filling, and exceptionally delicious, while being relatively easy to put together, and of course healthy! Sounds like an impossible combination, but these are the list of qualities I am aiming for in each of the recipes I’m sharing with you, and so far I feel like I’m succeeding!
Bring a large pan of lightly salted water to the boil and blanch the squash whole for 10 minutes until tender. Drain and set aside.
Heat the oil in a frying pan add the garlic and sun dried tomatoes and sweat on a medium heat for 5 minutes until softened. Transfer to a bowl, then add the olives, breadcrumbs, thyme leaves and tofu. Stir until well combined with the garlic and tomatoes. Season to taste then leave to cool.
Slice the top from each squash and carefully scoop out the seeds with a metal spoon; discard the seeds. Fill each squash with the tofu and thyme stuffing.
Turn the grill on to a low heat. Place the gem squash under the grill (without the tops) to cook slowly for 25-30 minutes until tender and heated through. Serve hot with or without the tops, garnished with sprigs of fresh thyme on top.
This recipe is one of 808 tastiest vegan picks.
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