By Debbie Kornberg

 

These vegetarian stuffed summer squash boats are a meal all onto their own or make for an excellent side dish. 

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(Serves 5 – 10)

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Ingredients:

4 – 5 Summer Squash, straight and larger in width is ideal.

2 Tbsp. + 2 Tbsp. + 2 Tbsp. olive oil recommend SPICE + LEAF Premium Israeli Galili Olive Oil

2 cups Water 

1 cup Quinoa, uncooked

1 heaping tsp. + 1/2 tsp.  SPICE + LEAF Ras El Hanout Blend

1/3 cup Slivered almonds, toasted

1 Onion, diced small

1/4 cup Pine nuts, toasted

1/4 cup Dates, diced small

1/4 cup Raisins

5 Apricots, diced small

Pinch of Salt according to your taste

5 Garlic cloves, minced

1/8 tsp. Ground cumin

1 can of Tomato sauce, 15 oz. 

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Zucchini Instructions:

Preheat oven to 450 degrees.

Cut summer squash length-wise down the middle and scoop out seeds leaving the sides intact. Try not to break the sides of the squash. Lightly baste the outside of each squash boat with olive oil and place into a baking dish. Roast in oven for about 12 minutes. Remove from oven. Set aside.

 

Quinoa Filling Instructions:

Using a medium size pot, bring two cups of water to a boil. Once water had come to a boil, add 1 heaping tsp. of Ras El Hanout to water. Mix well. Then add 1 cup of quinoa. Mix again. Cover with lid and cook on simmer for 15 minutes. After 15 minutes turn off heat and let sit on stove for an additional 12 minutes. 

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While quinoa is cooking, using a sauté pan, with NO OIL, heat pan up and add slivered almonds and toast on a medium heat. You will want to keep an eye on these. They can burn fast if not watching. Remove almonds from pan and place into a dish once all nice and toasty. Using the same sauté pan, turn heat back on and add 2 Tbsp. olive oil. Add diced onions and cook on medium-low heat until they become translucent. Stir on occasion and set onions aside once done. 

 

After quinoa is cooked, place in a large bowl and fluff. Combine onions with remaining 2 tbsp. olive oil. Mix well so quinoa is well coated. Add almonds, pine nuts, chopped dates, raisins, and chopped apricots. Season with sea salt according to taste. Mix together well. Set aside until ready to fill squash boats.

 

Tomato Sauce Instructions:

Using a small pot or pan, sauté 5 minced garlic cloves in in 2 Tbsp. olive oil. Heat on a medium heat until garlic is slightly toasty. Add 1/2 tsp. Ras El Hanout, and 1/8 tsp. to garlic. Mix well and cook for an additional minute. Add tomato sauce and simmer for 5 minutes. 

 

Putting it all together:

Turn oven down to 425 degrees. 

Using a spoon, place about a Tbsp. of tomato sauce on the bottom of each squash boat and spread evenly. Using another spoon gently fill squash boats with quinoa filling and place back into baking dish. Repeat until all of your squash boats are filled. Place remaining tomato sauce around stuffed squash in baking dish. Bake for about 10 minutes until quinoa is nice and toasty on top.