Now that Autumn is upon us the markets are full of gorgeous brightly coloured pumpkins and squashes. I couldn’t resist the gaudily striped carnival squashes I found in my local Wholefoods. I wanted to serve them whole as they look so attractive and that’s how my husband’s new favourite meal came about. This is so easy to make, most laborious part of this recipe is waiting for the squash to bake but it gave me chance to prepare the stuffing mixture and the side vegetables and still have plenty of time to take the dogs for a short walk! I have made this twice in the last week as Paul adores it; a perfect warming evening meal now that the days are shorter and the nights cooler.
Stuffed Baby Squash- Serves 2
2 baby squash-( about 5″ diameter) I used Carnival but Acorn works well, too!
2 carrots- finely chopped
1 rib of celery- finely chopped
1 cup of roughly chopped raw unsalted walnuts ( sprouted are best but either will do) – soaked for 1 to 2 hours.
1 medium potato- finely chopped
2 spring (green) onions- sliced including green part (optional)
1 teaspoon cumin seeds
2 teaspoons curry powder
1 tablespoon pure unrefined coconut oil
Himalayan Mountain Salt and black pepper to taste.
- Preheat oven to 400 F ( 200 C).
- Cut the top off the squash about one inch from top, scoop out seeds and ‘guts’. Smear the squash with a little coconut oil, season with salt and pepper then replace the lid. Place on a baking tray and bake in the centre of the oven for about an hour or until squash is tender.
- While you wait for the squash to cook ( it is worth the wait!): heat coconut oil on a medium heat ( do not heat coconut oil on a high heat) in a large frying pan or wok. Add curry powder and cumin to the oil and heat for a minute then add carrots and celery- sauté for 2 to 3 minutes then add potatoes. Sauté until vegetables are tender. Add a little vegetable stock if the pan becomes too dry- I used Better than Bouillon as it is so concentrated and has a deep, rich flavor.
- Add walnuts and spring onions to the pan – place a lid on the pan and steam on a low heat to soften walnuts slightly and infuse the flavours.
- When the squash is cooked scoop out the flesh and add to the walnut and vegetable mixture. Combine thoroughly until squash is smooth and then stuff the squash.
Serve with garlic sautéed broccoli, courgette ( zucchini) and kale.
This meal is full of antioxidants, potassium, Vitamin B6, high in Vitamin C, is anti inflammatory; walnuts are excellent for brain function- not only is it delicious but it is good for you, too!
1 1/2 cups cooked quinoa
1 1/2 cups stuffing mixture
1 to 2 tablespoons chickpea (garbanzo) flour
- place the leftover stuffing mixture in a blender and pulse til combined but still a little chunky.
- stir in quinoa and a tablespoon of chickpea flour. Add salt and pepper if needed.
- coat hands in chickpea flour and form in to 8 patties.
- heat a little EVOO in a frying pan and brown the burgers on each side ( 1 to 2 minutes).
The quinoa is packed full of heart healthy protein- so these burgers are a winner!
We enjoyed the burgers at an evening picnic on the beach. I used gluten free burger buns with baby spinach, sliced tomato and avocado. Paul added mango salsa and hummus to his! Delicious!