Hazelnut and Rice Stuffed Squash with Lemon Tahini Dressing - Main Course Recipe
Hazelnut and Rice Stuffed Squash with Lemon Tahini Dressing
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Category
Main Course
Servings
2-4
Prep Time
30 minutes
Cook Time
25 minutes
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
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1/2 cup PRANA organic raw hazelnuts
1 tsp zaatar
1 tsp cumin
1/2 cup flat-leafed parsley
A dash of olive oil
1/4 cup of tahini
1 tbsp of lemon juice
A dash of olive oil
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Sea salt and fresh ground pepper to taste
1 clove of garlic
1/4 cup of water
Lemon-Tahini Dressing
Directions
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.