Super simple and scrummy: squash

My father grows many different varieties of vegetables in all colours of the rainbow, so when I was handed this one I honestly believed that it was a courgette as he said, and planned my dinner accordingly.


Except its not. A courgette that is. Its a squash. And the clue? The massive seeds inside that are similar to a pumpkin! Good job the two vegetables don’t taste vastly different or I might by having words with dearest father for ruining my meal!

Anyway, I happen to love squash and figured it would still work. So here it is, my quick and simple mid-week dinner: squash with bolognaise sauce, topped with Parmesan. A low-carb super-tasty alternative to pasta.

You will need:

1 squash (this will only work if your squash is bowl-shaped)

Quorn mince (or meat, of course)




Chilli (optional)

Tomatoes (fresh, tinned – its up to you)

Parmesan, grated

How to make:

  1. Cut the squash about a third of the way down from the stalk, all the way around. Scoop out the seeds and place on a baking tray.
  2. Cover the squash with foil and bake in the oven for approximately 40 minutes at 200 degrees.
  3. Whilst the squash is cooking, brown off the mince and mushrooms in a frying pan, adding garlic and chilli as you wish. Add the tomatoes and salt and pepper for seasoning, and let it simmer.
  4. Once the bolognaise sauce is nearly ready, add a handful of spinach leaves and let them wilt in the steam before mixing them into the sauce. Leave on a low heat.
  5. Remove the foil from the squash and bake uncovered for another 8-10 minutes.

It really is that simple. Remove the squash from the oven, pour on your sauce and enjoy! You can eat the squash rind, but make sure it is soft and supple or it will have the texture of orange pith.



We are moving house shortly and I am really looking forward to growing my own vegetables and herbs. Sam is going to make me a vegetable trug and I’m hoping to get a small greenhouse too. Its so exciting – a bit like The Good Life! I can barely keep a few flowers alive each year, so this will definitely be a challenge for me, but one I am going to embrace whole-heartedly. If anyone has any tips for a super-newbie gardener, do let me know what to do and not do!