Looking for a satisfying and exotic vegetarian dish to impress your guests or simply enjoy on a cozy evening at home? Look no further than our delectable Vegetarian Moroccan Stuffed Squash recipe. Filled with aromatic spices and hearty ingredients, this dish is sure to tickle your taste buds and transport you to the vibrant streets of Marrakech. Let’s dive into this flavorful culinary adventure!
**Vegetarian Moroccan Stuffed Squash**
**Ingredients:**
– 2 large acorn squash, halved and seeds removed
– 1 cup cooked quinoa
– 1 can (15 oz) chickpeas, rinsed and drained
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped dried apricots
– 1/4 cup toasted slivered almonds
– Olive oil for cooking
**Instructions:**
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the cut side of the squash with olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for about 30-40 minutes or until the squash is tender when pierced with a fork.
4. In the meantime, heat some olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
5. Add the garlic, red bell pepper, cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and pepper. Cook for another 2 minutes until fragrant.
6. Stir in the cooked quinoa, chickpeas, dried apricots, and half of the chopped parsley. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. Remove the skillet from the heat and adjust the seasoning if needed.
8. Once the squash is tender, remove them from the oven. Carefully flip them over so the cut side is facing up.
9. Fill each squash half with the quinoa and chickpea mixture, pressing down gently to pack it in.
10. Return the stuffed squash to the oven and bake for another 10-15 minutes until heated through.
11. To serve, sprinkle the remaining parsley and toasted almonds on top of each stuffed squash half for a burst of freshness and crunch.
12. Enjoy your Vegetarian Moroccan Stuffed Squash warm and savor the delightful blend of Moroccan flavors in every bite!
Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is sure to please your taste buds and impress your guests with its exotic flair. So, roll up your sleeves, gather your ingredients, and get ready to experience the magic of Moroccan cuisine right in your own cozy kitchen. Happy cooking!
