IVF Babble

Stuffed Squash with a tasty Bean Stew

Sue Bedford (MSc Nutritional Therapy)

Makes 2 portions – double up as required


2 squash of your choice

1 onion – chopped

1 tsp of olive oil or rapeseed oil

1 clove of garlic crushed

200g of chopped tomatoes (can be fresh or canned)

200g of haricot beans

A handful of fresh basil and oregano

Seasoning to taste

Optional (100g of grated cheese of your choice to sprinkle over the top)


  • Preheat the oven to 180 degrees C
  • Heat the oil in a pan and fry the onion until soft. Add the garlic and cook gently for a couple more minutes.
  • Add the beans and tomatoes along with the fresh herbs and a pinch of seasoning and allow to cook gently for 5 minutes.
  • Meanwhile, cut the tops off the squash and scoop out the seeds.
  • Spoon the tomato, bean and herb mixture into the squash (sprinkle with grated cheese if you wish) and place into the preheated oven for around 40 minutes.
  • Enjoy!


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