Stuffed Hokkaido Squash (with Rice and Chickpeas)
Hokkaido squash stuffed with rice, chickpeas, cashews and raisins.
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 1 hour 5 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Vegan
Ingredients
Scale
- 2 small Hokkaido squashes (1 to 1 1/2lb each)
- 2/3 C rice
- 1/3 C cooked chickpeas
- 2 tbsp raisins
- 2 tbsp cashews
- 1/4 tsp turmeric powder
- salt and black pepper to taste
- pinch of smoked paprika
- coconut oil for cooking
Instructions
- Heat coconut oil in a pan over medium heat. Add cashews and turmeric powder. Stir until cashews are golden brown.
- Now add rice, salt and 1 1/3 cup of water. Bring to boil, lower the heat, cover and cook until rice is done for 10 to 15 minutes.
- Meanwhile cut the tops of each Hokkaido squash and put them aside. Scoop out all the seeds. Brush the insides with oil and rub with salt and pepper.
- Preheat oven to 375°F (190°C).
- When rice is done fluff it with fork and mix with chickpeas, raisins and pinch of smoked paprika. Taste and season with more salt and pepper if needed.
- Stuff each Hokkaido squash with rice mixture, cover with tops and bake for 40 minutes or until squash is tender.
- Serve whole as a main course or half as a side dish.
Nutrition
- Calories: 593
- Sugar: 19.3g
- Sodium: 30mg
- Fat: 12.7g
- Saturated Fat: 7g
- Carbohydrates: 114g
- Fiber: 11.9g
- Protein: 13.7g
- Cholesterol: 0mg