Moroccan Stuffed Squash

Moroccan Stuffed Squash

We’re less than a week away from Christmas and man, I’m so ready for it!  Are you?

I’ve only got a few days of work before Mom and I head to Chicago to celebrate the holiday with Little Buddha. Dining reservations are all made- we’re hitting all of my faves- and I will no doubt come back home with the tights just a little tighter.  ‘Tis the season, I suppose.  Let’s embrace it!

But, when it’s time to come home and straighten out the system (i.e., all the cookies are eaten and you’re left with a sad pantry full of sad food), you can make this squash! This full of flavor, perfectly healthy, Moroccan stuffed squash.

The idea and inspiration for this came out of all of the leftover dried fruit that I had from the sugar plums– apricots, prunes and dates-and tagine came to mind! And while I still have enough to make that happen in the new year, we’re starting with this stuffed squash.

Fruit, chickpeas, oil, spices, nuts and cheese are all mixed up and stuffed into acorn squash.  

Baked until tender and warmed through, it’s great as a side, stand-alone dish, or…crack an egg on it and call it breakfast!

It’ll certain make those resolutions, should you be so inclined, go down a bit easier.

Moroccan Stuffed Squash
Serves 2
Acorn squash stuffed with fruit and garbanzo beans and baked with feta and parsley.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 acorn squash, halved and seeded
  2. 1 14-ounce can garbanzo beans
  3. 6 prunes, diced
  4. 6 apricots, diced
  5. 4 dates, diced
  6. 1/4 tsp smoked paprika
  7. 1/4 tsp turmeric
  8. 1/4 tsp coriander
  9. 1/2 tsp salt
  10. 1/2 tsp black pepper
  11. pinch cinnamon
  12. 1/4 cup pistachios
  13. 1/2 orange, juiced
  14. 1/2 cup crumbled feta
  15. 1/2 cup fresh parsley
  16. 2 TB olive oil
Instructions
  1. Preheat the oven to 350F.
  2. In a small bowl, mix together the spices. Set aside.
  3. In a medium bowl, add the chick peas, dates, prunes, apricots and pistachios. Add the olive oil and juice and toss to coat. Add the spices, feta and parsley, and make sure all is well mixed.
  4. On a cookie sheet lined with foil, place each squash half, cut side up. Divide the mixture between the two halves. Bake for one hour until the squash is cooked through. Serve!
The Hungary Buddha Eats the World http://thehungarybuddha.com/

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