Stuffed Red Onion Squash

By Green Pastures’ Chef, Dan A

Stuffed Red Onion Squash

Roasted Red Onion Squash, stuffed with a Warm Cannellini Bean, Spinach and Sun-Dried Tomato Salad, topped with Pangritata.



  • 1 red onion squash
  • 1 tablespoon olive oil
  • Salt/Pepper

Warm Salad

  • 100g fresh baby spinach
  • 1 tin cannellini beans (drained and washed)
  • 1 diced red onion
  • 2 cloves garlic
  • 50g sundried tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and Pepper, to taste


  • 100g breadcrumbs
  • 2 tablespoons olive oil
  • 1 Clove garlic
  • Sprig of Rosemary
  • Salt and pepper to taste


  1. Preheat oven to 180 degrees Using a sharp knife cut the squash in half from the top to bottom Scoop out the seeds and place in a baking dish. Rub with olive oil, sprinkle with salt and pepper, and roast until tender, 35 to 45 minutes. Remove from oven and let cool slightly.

  2. While the squash is roasting, Finley dice the red onion and garlic and fry on a low heat in a little olive oil until soft. Add the washed spinach and cannellini beans until the spinach is wilted and the beans are warmed through to finish add the sundried tomatoes , lemon juice and salt and pepper.

  3. For the Pangritata blitz/crumble 100g of bread into breadcrumbs and grate the clove of garlic, add some olive oil to a medium heat pan and follow with the garlic and Rosemary after a few seconds add your breadcrumbs and cook slowly until crisp and golden brown once done remove from the pan.

  4. To plate stuff the warm spinach salad mix into the halved roasted squash and garnish with the pangritata and a drizzle of olive oil

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