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Three Moroccan Stuffed Squash Halves on a Plate, with Sprig of Mint and Water Glass in the Background
Moroccan Flavored Stuffed Squash
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
A mix of spicy Moroccan seasoned chickpeas is stuffed into hearty squash boats and topped with glazed walnuts and fresh mint to make this flavor-packed vegan meal.
Course: Entree
Servings: 4
Calories: 298 kcal
Author: Alissa
Ingredients
  • 2 tbsp 30 ml Pomegranate Molasses (page 186 [see note])
  • 2 tsp 10 ml reduced-sodium tamari
  • 4 tsp 20 ml roasted pistachio oil, peanut oil or sesame oil, divided
  • 1 tbsp 6 g Ras el Hanout (page 159 or store bought [see note]), divided
  • ½ cup 60 g walnut halves
  • 4 summer squashes of choice, I used a little over 2 pounds [940 g] of Mexican squash
  • 2 large carrots, trimmed, peeled and minced
  • ¼ cup 40 g minced shallot
  • 3 cloves garlic, minced
  • ½ tsp smoked sea salt, or to taste
  • 1 ½ cups 256 g cooked chickpeas
  • 1 cup 240 g Harissa Paste (page 165 [see note])
  • Fresh mint leaves or parsley, for serving
  • Avocados, for serving (optional)
Instructions
  1. Preheat the oven to 300°F (150°C, or gas mark 2). In a small bowl, whisk to combine the molasses, tamari, 2 teaspoons (10 ml) of oil and 1 teaspoon (2 g) of ras el hanout. Add the walnuts to the bowl of molasses mixture and stir to combine. Remove the walnuts with a fork, letting the excess drip back into the bowl. Set the bowl aside for later use. Transfer the walnuts to a small baking pan lined with parchment paper, and bake until dry and toasted, about 10 minutes, flipping once halfway through. Set aside to cool.
  2. Increase the oven heat to 425°F (220°C, or gas mark 7). Halve the squashes lengthwise, and hollow each half out but don’t go too close to the skin so as not to break the shell. Chop the flesh you removed and set aside.
  3. Lightly brush each shell inside and out with the molasses mixture. There might be leftovers of the mixture; set aside if that’s the case. Place the squashes in a 9 x 13-inch (23 x 33-cm) baking pan, and bake until fork-tender, about 18 minutes. Set aside.
  4. In a large skillet, heat the remaining 2 teaspoons (10 ml) of oil on medium heat. Add the carrots, reserved chopped squash flesh, shallot, garlic, salt and remaining 2 teaspoons (4 g) of ras el hanout. Cook until the carrots start to soften, about 6 minutes, stirring frequently. Add the chickpeas and cook for another minute. Add the harissa spread and stir to thoroughly combine. Cook for another 4 minutes.
  5. Fill each squash shell with the chickpea preparation. If there is leftover molasses mixture, drizzle it on top. Top with chopped walnuts and chopped mint leaves. Serve with chopped or sliced avocado if desired.
Recipe Notes

From the book: There is so much flavor packed into something as small as a squash in this recipe! While the filling isn’t overly spicy, it still has a bit of a kick. If you are sensitive, replace ¼ cup to ⅓ cup (60 to 80 g) of the Harissa Spread with the same quantity of fire-roasted crushed tomatoes. Also note that if you use store-bought ras el hanout, adjust the quantity to taste depending on the heat. If the mix contains salt, adjust the quantity of salt as well. Alissa's notes: I used store-bought pomegranate molasses, ras el hanout, and harissa paste. I also used yellow summer squash and replaced half of the Harissa paste with crushed tomatoes. It still had a nice kick.

Nutrition Facts
Moroccan Flavored Stuffed Squash
Amount Per Serving
Calories 298 Calories from Fat 142
% Daily Value*
Fat 15.8g24%
Saturated Fat 1.8g9%
Sodium 512mg21%
Potassium 21mg1%
Carbohydrates 31.7g11%
Fiber 6.7g27%
Sugar 11.8g13%
Protein 10.7g21%
Calcium 100mg10%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.