Moroccan-style Stuffed Squash
This Moroccan-style Stuffed Squash is one of my favourite recipes. It’s a real comfort food during the winter season – it’s healthy and hearty at the same time. It takes some time to cook but it’s really worth it! Also, most of the cooking can be done in advance so it’s a perfect dish for a laid-back dinner party (just prepare the stuffed squash and do the final baking when your guests have arrived).
Ingredients
Method
- Preheat the oven to 200°C.
- Cut the squash in half and scoop out the seeds. Put the squash cut-side down in a baking dish and bake for 35 – 40 minutes, until tender.
- Meanwhile, heat the oil in a frying pan over medium heat. Cook the minced lamb with the cinnamon, cumin and about 1 teaspoon of salt until it changes colour. Add the harissa paste and tomato purée and stir for 1 minute.
- Remove the lamb with a slotted spoon, leaving the cooking jus in the pan. Set it aside.
- Add the onion to the pan, and cook gently for 5 minutes. Add the garlic and stir for about 30 seconds. Stir in the bulgar wheat or rice and the water. Cover, reduce the heat and simmer for about 10-20 minutes, until tender. Rest for 5 minutes.
- Return the lamb to the pan, add the raisins, parsley and pine nuts. Mix well.
- When the squash is cooked, remove from the oven and scoop out most of the flesh. Mash this with a fork into coarse bits and combine with lamb mixture. Taste and season with salt an pepper to your liking.
- Stuff the squash shells and bake for about 15 minutes until golden.