Save to your scrapbook

    Baked, stuffed squash with leeks, Gruyère & spelt

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Baked, stuffed squash with leeks, Gruyère & spelt

    • Preparation time: 20 minutes + cooling
    • Cooking time: 1 hour 5 minutes
    • Total time: 1 hour 25 minutes + cooling

    Serves: 4


    4 small squash (onion, harlequin or queen), about 12cm in diameter
    2 tbsp olive oil
    8 large sage leaves, 4 finely sliced
    4 leeks, sliced
    30g unsalted butter
    2 garlic cloves, finely chopped
    200g spinach, rinsed and drained
    250g pack LoveLife cooked spelt, quinoa, red rice and wild rice
    4 tbsp crème fraîche
    150g Gruyère, grated 


    1. Preheat the oven to 190°C, gas mark 5. Slice the tops (including the stalk) off the squash, scoop out the seeds, along with any fibres and pulp; discard. Put the hollowed-out squash and the lids on a baking tray, brush with the oil and season. Place a whole sage leaf in the middle of each squash and roast for 40-45 minutes, until tender and caramelised. Discard the whole sage leaves.

    2. Meanwhile, soften the leeks in the butter in a lidded frying pan, stirring over a low heat. Add 3 tbsp water, cover and cook gently for 10 minutes, until very soft. Add the garlic and sliced sage and cook, uncovered, for 1 minute. Stir in the spinach, allowing it to wilt, followed by the grains. Take off the heat.

    3. Season, stir in 2 tbsp water and leave to cool for 10 minutes. Stir in the crème fraîche and Gruyère. Spoon into the squash and bake for 20 minutes, until piping hot and the cheese has melted. Serve with the lids alongside.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars