We got Gem Squash in our veg box this week. Its all very well being able to skip the potatoes or lettuce when I want to, but sometimes I end up with a replacement I have no idea about.

This was one of those times.

Now I like orange winter squash and they’re very nutritious, but after a , I’ve been a bit more careful to find out what I’m dealing with when it comes to new veg.

I love the size and shape of Gem Squash, they’re the perfect serving for one, but most of the recipes I found on google suggested stuffing them with mince or some variation thereof which didn’t appeal. The South African way is to roast them with butter but that seemed too plain for anything but an accompaniment and I wanted to make a one dish meal (just for a change lol).

While I’m desperately trying not to symptom spot its impossible not to notice that I’m experiencing all the , plus nausea, and legumes are supposed to help whether its PMS or morning sickness so chickpeas are also on the menu.

I don’t know exactly when I’m due this month as I didn’t take the BBT Thermometer to and I haven’t figured out my cycle properly since my last loss, but it must be by the end of the week.

We have loads of spices to throw out use up before we move to Australia so I thought I’d try to create a North African inspired recipe.

Gem squash is a lot harder to cut than I expected and I struggled somewhat to cut the tops off evenly. You might need your super-strength for this.

I served this with quinoa and some harissa paste I found lurking in the back of the spice cupboard.

Fertility Focus

is rich in Vitamin A and zinc and selenium which is important for reproductive health

Turmeric is good for which helps with managing weight and hormone balance

are a plant source of protein

is rich in iron, folic acid and vitamin K

Chickpea and Spinach Stuffed Gem Squash

Course: DinnerCuisine: Vegetarian

Servings

servings

Prep time

minutes

Cooking time

minutes

Tender gem squash stuffed with chickpeas and spinach, providing plant-based protein, iron, and folate-ideal for supporting fertility and overall wellness.

Ingredients

Gem Squash
Butter
Cumin seeds
Coconut oil
Ground coriander, cinnamon, turmeric
Ginger
Garlic
Onion
Chickpeas
Tomato
Spinach

Directions

Method
Set oven to 160 degrees Celsius.
Wash and dry the Gem Squash.
Cut the tops off and scoop out and discard the seeds.
Rub with butter, replace the tops and roast in the oven for approx 25 minutes.
While the squash is cooking, toast some cumin seeds in a dry pan.
Once they're toasted add a teaspoon of coconut oil and the ground spices.
Cook for a few minutes then add half a finely chopped small onion, garlic and ginger.
Saute until soft.
Add a cup of pre-cooked (or canned and rinsed) chickpeas and stir until completely covered with spices and onion mix.
When the squash is nearly ready add chopped tomato and spinach.
Mix around so the spinach wilts.
Remove the squash from the oven and scoop the cooked flesh out of the shell and lid. They are extremely hot to hold so use oven gloves or something to stop your hands from burning. The flesh comes out all stringy. Pull it apart.
Mix the squash into the pan with the chickpeas.
Stuff the empty shell with the chickpea mix and return to the oven for another 10 minutes.