Mrs. Jackson Cooks

Life through food

easy healthy lunch: stuffed marrow

on August 8, 2011

I know, the title doesn’t sound very nice or exciting. I’ve never been a huge fan of squashes or marrows, but really they aren’t that different to aubergines and courgettes. And this is delicious, and even husband proofed. And because I spoil him with food, he is very fussy. The marrow was another mother in law gift of the discounted food variety, so I thought I’d better cook it before it goes mouldy. To be honest, when hubby brought it home I had to ask him what it was as I’d never seen one before!

But trust me, this is delicious, and actually high in fibre and things that’ll fill you up, and low-ish in calories and fats and evil things. It’s even vegetarian. Think how happy you’re making all the cows! According to my calorie recipe wizard thing, it’s 244 calories, so it’s a perfect light lunch without it tasting insipid or horrid.

When I searched for marrow recipes, most of them were for bone marrow and not the vegetable at all, so that was a bit worrying. But then I found this one, and I have to agree – simple to make and extremely tasty. The original recipe can be found here, and to be honest, I didn’t change it that much. You could add more veges if you wanted – maybe some spring onions or tinned sweetcorn would be nice.

Hubby hates mint and can find it in just about anything, no matter how well disguised (we have a cuban holiday and too many mojitos to blame for that!). So I substituted with coriander, but I think parsley would be nice too. And I used mung dal instead of puy lentils as I didn’t have any. Also, my marrow was especially big and could happily feed 4 people so I cut it in half and used the bulbous half for this recipe and the other bit for some summer minestrone soup which I’m sure I’ll blog about in a day or two, and has now sorted out lunch for a couple of days.

Stuffed marrow

Serves 2

  • 1 marrow (or half a large one)
  • 50g lentils of your choice (don’t use split peas though as they take longer to cook)
  • 1 tsp chilli flakes
  • 1 tbsp olive oil
  • 2-3 garlic cloves crushed
  • 100g feta
  • handful of chopped fresh coriander
  • 10-20g chedder or red leicester, grated
  1. Preheat the grill.
  2. Cut the marrow in half (or the half you’re using) lenghways and scoop out the seeds. Place on a grill rack and grill until the insides are softened (about 15 minutes)
  3. Meanwhile, boil the lentils in plenty of water until cooked (I like mine mushy).
  4. When the lentils are cooked, add the chilli flakes, garlic, coriander and feta to them, along with seasoning to taste
  5. Remove the cooked marrow from the grill and scoop out the flesh. Mash and add to the lentils. Stir well to combine.
  6. Pile the mixture back into the hollowed out marrow skins and top with the cheddar or red leicester (we found red leicester’s taste when especially well with the dahl) and return to the grill for a few minutes until the cheese is melted and crispy.
  7. Serve and enjoy your tasty healthy lunch

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