Debi O.: "I removed the seeds and flesh of the squash with…" Read More

Embrace autumn with this recipe for Squash Stuffed with Cod Stew. Putting a twist on the typical bread bowl, this recipe elects to use a squash as the stew receptacle. Seasoned with paprika, cayenne, and sauteed garlic and onions, the stew features flaky cod and tender squash pieces for a filling and hearty stew. Filled with the savory cod stew, the squash are baked for 15-20 minutes or until soft for an entirely edible soup dish.


  • 300 grams salted cod
  • 2 squash (small round)
  • 8 tablespoons extra-virgin olive oil
  • 2 scallions (or 1 small onion, peeled and minced)
  • 4 garlic cloves (peeled and minced)
  • 5 teaspoons sweet paprika
  • 7 tablespoons tomato sauce
  • 1 cayenne pepper (seeded and minced)
  • salt


  1. Desalt the cod. Cover the fish with water and let sit overnight.
  2. Cut the tops off the squash and very carefully, using a spoon, remove the seeds and flesh. Dice the flesh and set aside.
  3. Preheat the oven to 175 degrees Celsius.
  4. In a skillet, saute the onion or scallion in the olive oil. When it is halfway done, add the diced garlic and continue sauteing until the onions are transparent.
  5. Add the paprika, tomato sauce, cayenne pepper, cod, and squash flesh. Simmer on low heat until all the liquid has evaporated out. Salt to taste.
  6. Once the cod has softened, use the stirring spoon to flake it into small pieces. Set the filling aside to cool.
  7. Fill the squash with the cooked filling. Place the squash on a baking tray and bake 15 to 20 minutes until the outside squash has softened enough to eat everything together.
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Yummly User
Debi O. 31 May 2015
I removed the seeds and flesh of the squash with a plastic spoon. I find it easier to dig with the sharp, plastic edge reducing the risk of tearing the side of the flesh, and I do not have to handle the squash as much. The stew was tasty, and I liked eating the squash down in bytes of the stew.