Baked baby pumpkin with red curry prawns

Baked baby pumpkin with red curry prawns

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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