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Baked baby pumpkin with red curry prawns

Two plates of rice, pickled cucumber and squash filled with prawn curry

Baked baby pumpkin with red curry prawns

Name: Baked baby pumpkin with red curry prawns
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: ½ cucumber; 1 tbsp white wine vinegar; pinch of sugar; 2 small squashes; 1 tbsp red curry paste; 200ml coconut cream; splash of fish sauce; 150g cooked and peeled prawns; coriander to serve; lime juice to serve; cooked jasmine rice to serve

Lulu Grimes

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

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This baked squash with red curry prawns is a great low-calorie, gluten-free main. Taking only 20 minutes to prep, it is great for effortlessly entertaining guests

Gluten free

Low calorie

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Recreate this baked baby pumpkin with red curry prawns, then check out our lamb casserole with hash brown top, hot smoked salmon, gnocchi and spinach bake and more effortless entertaining recipes.

What is effortless?

Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 mins or fewer of prep – they’re go-to ideas for entertaining special guests.

You could also use small butternut squashes instead – the cooking time might need to be adjusted.

Ingredients

Nutrition

½ cucumber
1 tbsp white wine vinegar
pinch of sugar
2 small squashes
1 tbsp red curry paste
200ml coconut cream
splash of fish sauce
150g cooked and peeled prawns
coriander

to serve
lime juice

to serve
cooked jasmine rice

to serve

Nutrition: per serving

kcal241

low
fat18.8g
saturates15.1g
carbs6.9g
sugars6.1g
fibre2.2g
protein10g
salt1.1g

Method

step 1

Finely shred or slice the cucumber, mix the white wine vinegar with a good pinch of sugar and toss this with the cucumber.
step 2

Halve the squashes and scoop out the seeds, fit the halves back together and microwave for 10 mins on a high power – this should almost cook them through (give them a few more minutes if they need it). Put the squash halves on a baking tray.
step 3

Heat the red curry paste with the coconut cream, and add a splash of fish sauce. Spoon some sauce into each squash half, leaving the rest in the pan (use about half) and bake at 200C/180C/gas 4 for 10 mins. Add the prawns to the sauce in the pan, stir to coat and then add them to the squash hollows. Bake for 5 mins.
step 4

Scatter with coriander and squeeze over some lime juice before serving with the cucumber and some jasmine rice.

Discover more delicious prawn recipes

Authors

Lulu GrimesManaging editor

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