Nutritional Info

Nutrition Facts

Serving Size 1 (25g)

Calories 18
Calories from Fat 5 (28%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1.4mg 0%
Sodium 6.3mg 0%
Potassium 37.2mg 1%
Total Carbohydrate 2.9g 1%
Dietary Fiber 0.3g 1%
Sugars 0.6g
Protein 0.3g 1%

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Recipe Description
These elegant little stuffed squashes make a great presentation side dish at dinner parties. You can start the recipe a day in advance, by preparing the squash and filling. Just cover and store them separately in the refrigerator. Assemble several hours before you are serving.
Prep time
20 min
Cook time
11 min
Ready In
31 min


Serves Tool

Serves To:USMetric
24   baby yellow squash
1 Tablespoon(T)  oil
2 Teaspoon(t)  thai red curry paste
1   spring onion, finely chopped
1   small red pepper (capsicum), finely chopped
1 Cup(c)  cooked jasmine rice
1 Tablespoon(T)  fresh coriander, finely chopped
2   kaffir lime leaves, finely shredded
24   fresh coriander leaves, to garnish


Blanch or steam the squash for 5 minutes, or until just tender. Cut a thin slice off the base of each squash to allow it to stand upright, then slice a thin piece off the top to make a lid. Set aside. Using a melon baller, scoop out the flesh from the squash, leaving a thin shell. Discard the flesh. Heat the oil in a wok, then add the cuny paste, spring onion and red pepper and stir fry for 2 to 3 minutes. Add the rice and stir fry for another 2 to 3 minutes. Add the chopped coriander and kaffir lime leaves and toss to combine. Remove from the heat and spoon 1 teaspoon of rice into each of the yellow squash. Garnish each with a coriander leaf and gently arrange the lids on top. Arrange on a platter and serve.

Additional notes

NOTE: For 1 cup of cooked jasmine rice, you will need to cook 1 1/3 cup of rice in boiling water for about 10 minutes.

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