I was pretty late getting it again, but I did go ahead and make that stuffed marrow tonight. That squash was big enough that I only used half of it, which was at least a pound.
Pictured here: half of what I cooked. And after it was in the bowl, that still looked big enough that I cut it in half again for the first helping 🙄 Especially eating it with a little brown basmati cooked with veggie broth and olive oil, to soak up more of the tomatoey goodness. (The stuff on top of that is some of the hollowed out squash middle cooked down in the liquid, since it wasn’t too seedy. Unlike with overgrown zucchini/courgettes.)
This batch probably would have been plenty for two people, even considering that my partner can’t stand squash and will only scoop out the meatball part when he’s around. (More left for me…) I’m never great at judging quantities, and it would be a real shame not to cook enough! But, it will definitely get eaten. Probably most of it tonight. And the tomato/veggie broth cooking liquid should make a decent soup base, maybe tomorrow.
A couple of decent-looking recipes for similar (which also work fine with beef, which was what I had):
Spiced-Lamb-Stuffed Zucchini
LEBANESE STUFFED MARROW…AKA ANACONDA
Similar is also really good using something like herbes de Provence or Italian seasoning. But tonight my anaconda was more in the mood for cumin, red pepper flakes, black pepper, and plenty of garlic.
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