Hazelnut and Rice Stuffed Squash with Lemon Tahini Dressing
Hazelnut and Rice Stuffed Squash with Lemon Tahini Dressing
Preparation time: 30 minutes
Cooking time: 25 minutes
Servings: 2-4 servings
This is our favourite recipe this season. It's pretty simple: all it takes is some seasoned rice with hazelnuts and a beautiful seasonal squash. Drizzle with a tahini-based dressing, and you've got yourself not only a mouth-watering dish, but one that will warm you up after a long cold day.
Ingredients
- 1 whole squash (Butternut or Delicata)
- 1 yellow onion
- 1 garlic clove
- 2 green onions
- 1/2 cup basmati rice
- 1/2 cup PRANA organic raw hazelnuts
- 1 tsp zaatar
- 1 tsp cumin
- 1/2 cup flat-leafed parsley
- A dash of olive oil
Lemon-tahini dressing
- 1/4 cup of tahini
- 1 tbsp of lemon juice
- A dash of olive oil
- Sea salt and fresh ground pepper to taste
- 1 clove of garlic
- 1/4 cup of water
Preparation
- Preheat the oven to 350°F. Cut the squash in half, lengthwise. Remove the seeds, and carefully carve out the pulp. Set the pulp aside and bake the squash for 25 minutes.
- While the squash is baking, cook the rice in a half cup of water. Bring to a boil, cover and reduce heat. Cook for around 12 minutes and set aside.
- Prepare the tahini sauce (see recipe below).
- Chop the hazelnuts into large chunks, mince the yellow and green onions and garlic.
- Heat a dash (about a tablespoon) of olive oil in a pot and add the onions, garlic and spices. Cook for about 5 minutes until nice and golden. Add the squash pulp and chopped hazelnuts and cook for an additional 2 to 3 minutes. Chop the parsely.
- Remove from heat and add the rice and parsely and stir. Use this to stuff your squash (that should be finished baking by now).
- Prepare the lemon-tahini dressing. Grate the garlic clove and mix all ingredients together. Add a tablespoon of water at a time if the dressing is too thick. Adjust seasoning to taste.
- Serve the squash with the dressing or with your favourite grated vegan cheese.
Shop the products in this recipe
0 Comment(s)