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Stuffed Squash with Ratatouille, Cauliflower and Chorizo

Image of Stuffed Squash with Ratatouille, Cauliflower and Chorizo


  • 1 kg Ratatouille Mix
  • 1 kg Cauliflower Rice
  • 100 g Chopped Flavored Tomatoes
  • 150 g Diced Chorizo
  • 150 g Diced Feat Cheese
  • 75 ml Red Wine or if you prefer No Alcohol use Sweet Balsamic Vinegar
  • 100 ml Passata
  • Grated cheese
  • Salt and Pepper to season
  • Squashes to


6 persons


30 minutes


Heat the pan over a high heat and add the diced chorizo, fry the chorizo until it releases its own fat. Add the chopped Tomatoes and stir fry for 2 minutes. Add the Ratatouille mix and stir until defrosted. Add the Red Wine or Balsamic Vinegar and the Passata. Cook until everything is cooked and you have a Ratatouille base. Add the Cauliflower Rice and heat through. Add the Feta cheese and check the seasoning, adjust if you need to. Remove the top of the squash and remove the seeds and some of the flesh. Stuff the Squash with the Ratatouille mix, top with some grated cheese , and replace the lid. Bake in a pre-heated oven at 160°c for 20 – 25 minutes , ensure food is piping hot nad cooked through before serving