Gem Squash is a product from our beautiful country, South Africa. It is always best to eat vegetables that are available locally in season. For this recipe use any kind of small squash/pumpkin. The sweet flesh of the squash is very fibrous and is very tasty. It just melts in the mouth when baked/roasted.

It is used differently in different types of cuisines. Make this with any type of squash you can get your hands on and enjoy the flavours. It is gluten-free and it can be made vegan by adding a vegan cheese or even skipping it, just roasted will be just as nice! Here I have used gem squash, which is a green-skinned, yellow-fleshed. This gem squash recipe was delicious. 

I made this meal all within an hour. Cooked the rice and at the same time braised the meat, added small tomatoes and rosemary then towards the end of the cooking time, added the florets broccoli.   

Stuffed Gem Squash with Rice, Spinach and chillies



Stuffed Gem Squash with Rice, Spinach and chillies
0 [small]from[/small] 0 [small]votes[/small] Recipe by Irene Muller
Course: LunchCuisine: GlobalDifficulty: Easy

Prep time
10minutesCooking time
35minutesTotal time


Gem squashes (use the amount you need)
1 cup Jasmine Rice
3 Grass Onions (chopped)
1 Chilli (chopped)
200 g Baby spinach
2 tablespoons butter
Grated Cheese (just enough for the topping)
Paprika (to taste)

Cook the Jasmin Rice according to instructions on the packet, set aside.Cut the gem squashes in halves, spoon out the flesh. Place the squashes in a microwave dish and cook for 10 minutes on high, or until the flesh is cooked.When cooked place squashes in an ovenproof dish.Melt the butter in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the spinach and cook for about 5 minutes while stirring, until the leaves are darker and are about 1/4 of their original size.Add the cooked rice to the spinach. Add the chopped chillies and grass onions. Mix well with two forks.Add spoons full of this mixture to the squashes, top them up with grated cheese and sprinkle the paprika on each squash.Grill in oven for about 5 minutes or until the cheese bubbles. Serve as it is as a main meal or with any meat and salads.

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