Ingredients
A marrow, peeled and portioned evenly by cutting cross-wise into 10-12cm pieces
For the stuffing
2 cloves of garlic – peeled and chopped
2 spring onions finely sliced
8 cups of spinach
1/3- 1/2 cup of pine-nuts, toasted
1/2 cup of dry couscous reconstituted with boiling water
1 cup (125g) cottage cheese
1 Tbsp oil
Salt and pepper to taste
For the sauce
2 egg
2 Tbsp flour
2 Tbsp yoghurt
200 ml milk
1 tsp of paprika for colour, salt to taste
Method
Scoop out the flesh from the centre of each marrow piece and chop small
Blanch the shells for 10 min in salted boiling water and set aside
Wash the spinach, remove the hard stalks and chop roughly
Heat the oil in a wok
Add the chopped marrow, cook for 3-4 minutes on medium
Add the garlic and spring onions
Continue to cook to soften and release the aroma of the garlic
Add the spinach, salt and pepper and continue to cook to wilt
Remove from the heat and allow to cool a little
Mix together the couscous, cottage cheese and pine nuts and add to the spinach mixture
Arrange the marrow pieces upright in a roomy baking dish
Spoon in the stuffing
Cook at 200C for 35 minutes covering with foil when the pine-nuts begin to brown
Turn off the heat in the oven
Mix the sauce : beat eggs, flour. yoghurt, milk and paprika then pour around the marrow pieces in the hot dish. Stir about and leave for 10 minutes in the, now cooling oven, shaking the dish every couple of minutes. The latent heat will help thicken the sauce without any need for further cooking.