Stuffed squash with spinach and lentil salad

You need:

  • 2 pcs squash
  • 4 pcs green onions
  • 1 x large egg or 2 small
  • 150 grams Parma ham
  • sea salt
  • pepper


  • Strain and rinse the red lentils.
  • 100 grams spinach leaves
  • 400 grams frozen peas
  • 1 piece lemon like organic
  • 1 tsp olive oil

To do this:

  • Strain and rinse the red lentils.
  • Cut the squash in approx. 7 cm large pieces. Hollow out them, but leave a little in the one end, which shall constitute the bottom.
  • Notch the squash flesh and mix it with finely chopped green onions and small pieces of the parma ham. Season with salt and pepper.
  • Whip the egg with a small fork and mix the squash flesh, the spring onion and the parma ham in the egg mass.
  • Place the squash pieces on a baking sheet with greaseproof paper and fill them with the egg mixture
  • Into the oven and bake for about 20 - 30 minutes. They shall have the great frying color on the top.


  • Strain and rinse the red lentils.
  • Tear the lemon peel thin off the lemon.
  • Take out the peas from the freezer and pour the boiling water over as they thaw. Rinse the melt the peas in ice-cold water afterwards. Flip lenses and the peas with the spinach leaves. Drizzle the salad with 1 tsp olive oil and 1 teaspoon lemon juice, garnish with lemon zest and sprinkle over a little salt.

💚PS. Would you like to have a vegetarian dish, you can fine drop the parma ham in the age of the squashes.

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