Stuffed Marrow

Preparation Time:  30 Minutes                              Cooking Time: 20 Minutes                                  Serves:  2


  • 1 Small Marrow
  • Sea Salt & Black Pepper
  • Olive Oil

The Sauce:

  • 1tsp Coconut Oil
  • 1 Celery Stick
  • 2 Garlic Cloves
  • 1 Red Chilli
  • 1 Chicken Stock Cube

The Filling:

  • 1tsp Coconut Oil
  • 2 Turkey Steaks
  • 1 Red Onion
  • 1 Large Carrot
  • 1/3 Butternut Squash
  • 1 Tin Tomatoes
  • 1 handful of Fresh Oregano


1. Preheat the oven to 190 degrees (GM 5)
2. Halve the marrow length ways, and slice a very thin slice off the underside of each half so it sits level.
With a small knife, carve a border around the flesh of the marrow, then scoop the seeds out with a spoon. Season the 2 halves, drizzle with the oil and place in the oven for 20 minutes.
3. Meanwhile, chop the inside of the marrow up, place in a saucepan with the coconut oil, celery, chilli and garlic, put a lid on and allow to cook gently for 6mins.
4. Cut the carrot, squash & onion relatively small and gently fry in the coconut oil for 2mins. Add the diced turkey, fry for a further 2mins. Add the tinned tomatoes. Blend the marrow & chilli mixture into a smooth pulp together with the stock cube and seasoning, add to the turkey mix.
5. Just before spooning into the marrow halves, chop and add the fresh oregano.

Bonus Bits

– You should find marrows everywhere at the moment as they are very much in season. Its edible shiny skin can be any shade of green and its flesh is tender with a subtle flavour.

– When buying marrow choose the smallest one that you can. Over-sized marrows tend to have watery, bitter-tasting flesh. It should be firm and heavy for its size.

– Try also stuffing with Bolognese or chilli. Or for a vegetarian option try lentils and veg, all recipes coming soon.

One Response to “Stuffed Marrow”
  1. Diane Duffy says:

    I made the veggie version and it was a great success…….will cook this again!

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