Beef mince

Laksa squash

Name: Laksa squash
Yield: 4
Ingredients: 4 x gem squash (from selected grocers) or heirloom pumpkins (such as small field pumpkins or spaghetti squash); 1 tbs coconut oil (we used Woolworths Macro organic coconut oil); 1 bunch spring onions, pale part finely chopped, dark green shredded; 1 bunch coriander, leaves picked, stalks and roots finely chopped; 500g beef mince; 1/3 cup (100g) laksa paste; 2 tsp gluten-free fish sauce; Juice of 1 lime, plus lime wedges to serve; Sliced long red chillies, fried Asian shallots, bean sprouts and coconut cream, to serve

Rate now

Jump to recipe

by Warren Mendes

delicious. team

Aug 27, 2016

Forget the laksa of yesteryear with this unique twist on the Asian favourite.

4 x gem squash (from selected grocers) or heirloom pumpkins (such as small field pumpkins or spaghetti squash)
1 tbs coconut oil (we used Woolworths Macro organic coconut oil)
1 bunch spring onions, pale part finely chopped, dark green shredded
1 bunch coriander, leaves picked, stalks and roots finely chopped
500g beef mince
1/3 cup (100g) laksa paste
2 tsp gluten-free fish sauce
Juice of 1 lime, plus lime wedges to serve
Sliced long red chillies, fried Asian shallots, bean sprouts and coconut cream, to serve

Method

1.

Preheat oven to 200°C. Using a knife, make a small incision in the base of each squash (this will ensure they don’t burst).
2.

Enclose each squash in foil and place on a baking tray. Roast for 40 minutes or until tender.
3.

Meanwhile, to make laksa filling, heat oil in a frypan over high heat. Add chopped spring onion and the coriander root and stalks. Cook, tossing, for 2-3 minutes until fragrant.
4.

Add beef and cook, breaking up lumps, for 5-6 minutes until browned.
5.

Add the laksa paste, sh sauce and lime juice, stir to coat beef, then cook, tossing occasionally, for 5-6 minutes until beef is caramelised. Pour in 1 cup (250ml) water and cook for 8-10 minutes until evaporated. Set aside.
6.

Slice tops off squash, scoop out seeds and discard. Divide beef mixture among squash. Top with shredded spring onion, coriander leaves, chilli and fried shallots. Serve with bean sprouts, lime wedges and coconut cream to drizzle over.