Vegetables Recipes - Baked Squash with Couscous and Walnut Stuffing Recipe

Ingredients 

• 6 small round squash or baby pumpkins

• 3/4 cup couscous

• 1 tablespoon tomato paste dissolved in 1 1/4 cups just-boiled water

• 3/4 cup small fresh or frozen Java beans

• 5 tablespoons olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 small fresh red chilies, seeded and finely chopped (optional)

• 1/2 cup walnuts, roughly chopped

• 2 small zucchini, finely diced

• 4 tablespoons chopped fresh cilantro

• 1/2 teaspoon salt

• freshly ground black pepper

• 1 cup feta or hard goat cheese, diced

• Broiled Tomato Sauce, to serve

Serves 6 as a light meal

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Method:

1. Preheat the oven to 400°F. Trim the base from the squash so that they stand upright. Cut a slice off the top to expose the seed cavity. Scoop out the fibers and seeds.

2. Put the couscous in a shallow bowl and cover with the tomato paste solution. Leave to soak for 10 minutes.

3. Plunge the fava beans into a pan of boiling water. As soon as the water comes back to a boil, drain immediately, and slip off the outer skins.

4. Heat 3 tablespoons of the oil in a skillet. Add the onion and fry over medium heat until translucent. Add the garlic, chilies, walnuts, and zucchini, and fry for 2 minutes more.

5. Stir the couscous into the onion mixture, along with the fava beans, cilantro, salt, and pepper, Remove from the heat.

6. Spoon the stuffing into the squash, packing it in well and piling it up. Place the cheese on top and drizzle with a bit more oil.

7. Place the squash in an oiled baking dish and cover with foil. Bake for 30 minutes. Remove the foil and increase the oven setting to 450°F. Bake for 10-15 minutes more, until the cheese is browned. Serve the squash with the tomato sauce.