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Feta-stuffed Emerald Globe Squash https://www.metro.ca/userfiles/image/recipes/courges-emerald-globe-farcies-fromage-feta-3812.jpg PT15M PT50M PT1H05M
Preheat oven to 350°F/180°C.Cut a 1-in. (2-cm) slice off the top of each squash. Set aside to use as caps for stuffed squash. Cut off opposite end to create a flat base. Using a small spoon, empty squash, leaving approximately 1/2 in. (1 cm) of flesh all round. Chop flesh and set aside.In a skillet, cook garlic and onion in oil until glassy. Add chopped squash and olives. Sauté on low until heated through. Add breadcrumbs and cook for one or two minutes. Remove from heat.Stir feta, oregano and beaten eggs into cooked vegetables, season and mix. Add flour as needed to make mixture hold.Stuff squash with mixture. Sprinkle with paprika and cap with reserved slices. Place squash in an oiled pan. Cover with foil and bake approximately 45 minutes.
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4 Emerald Globe squash 2 garlic cloves, minced 1/2 cup (125 mL) minced onion 3 Tbsp. (45 mL) olive oil 20 black olives, coarsely chopped 1/2 cup (125 mL) breadcrumbs 1 cup (250 mL) crumbled feta cheese 1 tsp. (5 mL) dry oregano 2 egg, beaten Salt and freshly ground pepper to taste 3 Tbsp. (45 mL) flour paprika to taste
Feta-stuffed Emerald Globe Squash

Feta-stuffed Emerald Globe Squash

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4
servings
0:15
Preparation
0:50
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4
    Emerald Globe squash
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  • 2
    garlic cloves, minced
  • 1/2 cup
    (125 mL)
    minced onion
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 20
    black olives, coarsely chopped
  • 1/2 cup
    (125 mL)
    breadcrumbs
  • 1 cup
    (250 mL)
    crumbled feta cheese
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  • 1 tsp.
    (5 mL)
    dry oregano
  • 2
    egg, beaten

  • Salt and freshly ground pepper to taste
  • 3 Tbsp.
    (45 mL)
    flour
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  • paprika to taste
Imprimer ma sélection

Preparation

Preheat oven to 350°F/180°C.

Cut a 1-in. (2-cm) slice off the top of each squash. Set aside to use as caps for stuffed squash. Cut off opposite end to create a flat base. Using a small spoon, empty squash, leaving approximately 1/2 in. (1 cm) of flesh all round. Chop flesh and set aside.

In a skillet, cook garlic and onion in oil until glassy. Add chopped squash and olives. Sauté on low until heated through. Add breadcrumbs and cook for one or two minutes. Remove from heat.

Stir feta, oregano and beaten eggs into cooked vegetables, season and mix. Add flour as needed to make mixture hold.

Stuff squash with mixture. Sprinkle with paprika and cap with reserved slices. Place squash in an oiled pan. Cover with foil and bake approximately 45 minutes.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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