Moroccan Stuffed Squash RELOADED!

Vegan Moroccan Stuffed Squash Reloaded with Quinoa - The Lotus and the Artichoke

Once in a while I have a recipe that I just keep coming back to and improving and evolving. Lately I’ve been enjoying lots of dinner parties and I’ve been cooking for friends very regularly. I’ve been cooking a lot of stuffed vegetables and experimenting with different fillings.

Just in the last few weeks I’ve cooked either my Tempeh Stuffed Mushrooms, Stuffed Peppers, and Stuffed Squash about a dozen times. (These are all recipes from my vegan cookbook.) It’s just so fun to make a giant batch of tomato rice or spicy quinoa or couscous and mix it up with more spices and other delicious foodstuffs. And then of course to fill up the vegetables and throw them in the oven.

A few days ago one of my good friends gave me an enormous zucchini from his home garden. I totally laughed when I saw the 2.5 kilogram monster squash. Everyone at our picnic was quite amused when I passed around the homegrown gift. It took me a few days to figure out how to best honor the gigantic gourd. And then it came to me yesterday afternoon: Make a killer variation of my Vegan Moroccan Stuffed Squash!

I cut the giant zucchini in super thick slices and hollowed out the center to create bottomless bowls. I made a wild spin-off of the couscous filling and turned it into a nutty tomato-ized quinoa stuffing with chopped dates, apricots, and sun-dried tomatoes. The cinnamon and light cumin and coriander along with the sweet fruit accent bring me back to the markets, medinas and alleys of Morocco, during my 2004 trip. It was an intense time!

I had to bake these longer than usual because of the thick zucchini slices. I also made a sesame lemon cheeze sauce to drizzle over the top of the baked wondersquash. The end result: Absolutely, plate-licking fantastic.

Moroccan Stuffed Squash RELOADED – w/ quinoa, sun-dried tomato, nuts & dried fruit

serves 4+ / time: 70 min

  • 1 gigantic (or 2 large) zucchini or squash
  • 2 Tbs olive oil
  • 1 medium onion chopped
  • 3 cloves garlic finely chopped
  • 1/2 in / 1 cm fresh ginger finely chopped
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon ground
  • 1 tsp paprika ground
  • 1 cup / 180 g quinoa (or couscous)
  • 2 Tbs tomato paste
  • 1/2 tsp turmeric
  • 2 1/2 cups / 600 ml water
  • 2 tsp vegetable broth powder
  • 2/3 tsp salt
  • 1/2 cup / 60 g sunflower seeds ground
  • 2 Tbs nutritional yeast flakes
  • 1/4 cup / 30 g dried apricots and dates chopped
    or golden raisins
  • 1/2 cup / 30 g sun-dried tomato chopped
  • 1/2 cup / 30 g bread crumbs
  • fresh parsley, mint or basil leaves chopped for garnish
  1. Preheat oven to 400°F / 200°C / level 6.
  2. Cut squash in very thick slices or halves. Remove soft insides with spoon to end up with 4-8 “rings” or hollowed halves.
  3. Lightly oil, place squash on baking tray. Roast in oven for 20 min.
  4. Heat olive oil in a large pot on medium heat. Add onion, garlic, ginger, cumin, coriander, pepper, cinnamon, paprika. Fry until onions are lightly browned, about 2-3 min.
  5. Add quinoa, tomato paste, turmeric. Stir several times, fry 1-2 min.
  6. Add water + veg broth powder, salt. Stir well, Bring to low simmer, reduce heat to low, cook partially covered, until liquid is absorbed, about 15-20 min (7-10 min with couscous). Turn off heat.
  7. Add ground sunflower seeds, nutritional yeast flakes, dried apricots and dates (or raisins), sun-dried tomatoes. Mix well. Let sit for 10 min covered.
  8. Fill pre-roasted squash with stuffing. Cover with bread crumbs, patted down lightly.
  9. Roast in oven until squash is cooked, stuffing is dark golden brown, crispy on edges, about 35-45 min.
  10. Drizzle with tahini or Sesame Lemon Cheeze Sauce (below).
  11. Garnish with chopped fresh parsley, mint or basil leaves. Sprinkle with paprika and serve!

Sesame Lemon Cheeze Sauce:

  • 2 Tbs margarine or olive oil
  • 1/2 cup / 120 ml soy milk
  • 2 Tbs sesame seeds lightly roasted, ground
  • 2 Tbs nutritional yeast flakes
  • 1/2 tsp turmeric
  • 1 tsp soy sauce
  • 1 Tbs lemon juice
  • 1 tsp lemon zest OPTIONAL
  • 1 tsp agave syrup
  • 1/4 tsp salt
  • 2 tsp corn starch
  • 1/4 cup / 60 ml water
  1. Heat margarine (or oil) in a small sauce pan on medium low heat.
  2. Add soy milk and bring to low simmer.
  3. Stir in sesame seeds, nutritional yeast flakes, turmeric, soy sauce, lemon juice + zest, agave, salt. Return to low simmer.
  4. Whisk corn starch in water until smooth. Stir into sauce, slowly.
  5. Continue to stir and simmer until thickened, 3-5 min, adding more water if necessary. Turn off heat.

A Giant Zucchini from my friend's Garden - Vegan Moroccan Stuffed Squash - The Lotus and the Artichoke

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