Savoury quinoa and blackbean stuffed marrows

I can categorically now say that I do not love marrows. I can’t say I hate them given they are basically tasteless but I do not love them. We scored some free marrows from the taller half’s mums farm so I felt it my duty to find something creative to make with them. On investigation I discovered that stuffing them seemed popular so I made up my own stuffing recipe which got the thumbs up in a big way. The marrow itself however, didn’t get rave reviews. I’ll keep the stuffing recipe files for s surplus of baby pumpkin, capsicum or eggplant in the future.


1/2 a cup of red and white quinoa – boiled
1/4 cup of black beans
1/2 a yellow onion – finely diced
2 garlic cloves – mashed
1 rasher of bacon – roughly chopped
1 handful of oregano leaves – torn off the stem
2 tomatoes – diced
1 tablespoon tomato paste

Sautée onion and garlic in olive oil in a heavy based frying pan on medium heat until soft then add in bacon and stir until lightly browned. Then add in the rest of the ingredients and simmer until flavours combine (10 minutes).

Cut off either end of the marrow and remove the inside (seeds). Stuff with stuffing mixture, coat with a little butter then wrap well in aluminium foil and bake on about 200ºC for 1.5 hours. Yep, 1.5 hours. I took mine out at just over an hour and they weren’t quite cooked. This will depend on the size of the marrow too but better to be cooked well than undercooked.

Remove foil, slice into rounds and serve.


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