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Stuffed Marrows

Like its smaller cousin courgette, chunky marrows are great roasted with a healthy filling such as lentils and spinach.

You will need:

Lamb Brand Red Lentils 200g, cooked

Lamb Brand Potato Mash 120g

Lamb Brand Raisins 100g

Parmesan Cheese 100g, grated

Chopped Tomatoes 4 large

Marrows 4

Cloves Garlic 3, crushed

Onion 2, thinly sliced

Red Pepper 2, thinly sliced

Spinach 2 handfuls, lightly steamed

Basil 2 tbsp, shredded

Olive Oil

All you have to do is:

1. Preheat oven to 200°c. Cut the marrow in half lengthways, place on a baking tray and lightly bake both halves with olive oil, baking for about 20 minutes until they begin to brown and are cooked through.

2. Whilst the marrow is baking, cook the red lentils until they go mushy in just enough water to cover them and lightly steam the spinach.

3. Add the red pepper and garlic and continue cooking for approximately 10 minutes.

4. Add the tomatoes and cook for another 10 minutes until the tomatoes are cooked.

5. The marrows should have been removed from the oven by now, so it’s time to scoop out the seeds.

6. Meanwhile stir in the cooked lentils and spinach with the other vegetables and raisins and spoon it all into the marrow.

7. Cook the potato mash as per packet instructions.

8. Sprinkle with cheese and basil.

9. Bake in a medium oven for another 10 minutes or until golden brown.