Moroccan Stuffed Squash

Oh yes, the orange veg is back! You knew I couldn’t stay away for long! Squash or sweet potatoes are in our house pretty much the whole way through autumn (fall) and winter so they are a staple in my cold weather recipes. Their sweetness is much beloved in a low sugar household.

Butternut squash is particularly delicious. It’s flavour is much more prominent and intense than other squashes or pumpkin, and it lends its taste well to complementing lamb, chickpeas, mint or coriander and other gorgeous Moroccan flavours.

I love to cook Italian, French, Mexican or Asian dishes and play around with those flavours, but the truth is, my favourite food to go out and eat is Middle Eastern or North African food. Lebanese, Turkish, Moroccan. These are the flavours that I wish I could replicate as easily at home as I can a delicious curry or simple pasta dish. I can make a pretty gorgeous hummus or yummy sweet tagine, but somehow it never quite seems to live up to the level that Middle Eastern restaurants can create.

But I am slowly discovering some great shortcuts to creating almost-as-good Middle Eastern foods at home, and as I discovered with Asian or Mexican foods, it all starts with a well-stocked pantry. If you make a certain cuisine often, it is well-worth stocking up on the flavours of that country. I always have rice vinegar, tamari, fresh ginger, chillies, Basmati rice and sesame oil on hand for Chinese dishes. I have found a great garam masala mix to combine with my creamed coconut stash and fresh coriander to make a really yummy curry. Limes, black beans and jalapeno chillies semi-permanently live in my fridge and cupboards.

And for Middle Eastern dishes, I have found one thing in particular to bring instant lift to fresh vegetables in a rich sauce or to lamb and/or chickpea mixes: za’atar. This mix of herbs usually contains thyme, oregano and marjoram, along with toasted sesame seeds, and occasionally other ingredients like sumac depending on who has created the blend. It is a delicious blend and perfect for a sweet simple dinner like this one, giving it an extra depth of flavour and a much needed lift.

If you don’t have za’atar, you can add dried oregano, thyme and marjoram (or a blend of whichever you have on hand) or change up the flavour by using the same amount of a ras-el-hanout spice mix or half a teaspoon each of ground cinnamon, cumin, coriander and ginger or cardamom. Alternatively, use five spice mix for a different but equally delicious flavour!

However you decide to dress up this dish, it is a warming, simple and delicious dinner for the whole family. You can adapt it to suit everyone’s tastes, and it costs so little in prep time and money to make. Make it veggie for an even-more-budget dish by swapping the lamb for a tin of chickpeas.

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Moroccan Stuffed Squash

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

An easily adapted recipe that is cheap, easy, filling and adaptable. Change it up to suit your budget and tastes, and make it ahead of time for an almost instant dinner. A perfect healthy dinner for busy families on a budget.

Course: Dinner

Servings: 4 -8 people

Author: Raising Sugar Free Kids

Ingredients

• 2 butternut squash or 4 large sweet potatoes
• 300 g lamb mince, or 1 tin cooked chickpeas, drained
• 1/2 red onion, finely diced
• 1 courgette, finely diced
• handful of frozen sweetcorn, optional
• a couple of handfuls of chopped cavolo nero or kale, optional
• 2 heaped tsp za'atar spice mix
• 1/2 pack fresh coriander, coarsely chopped
• grated cheese, breadcrumbs or chopped nuts, to top

Instructions

1. Preheat oven to 200C/400F/gas 7. Drizzle the squash or sweet potatoes with 1 tbsp olive oil and roast for 45 mins-1 hour until soft.

2. Meanwhile, fry lamb mince, onion and courgette over gentle heat (if using chickpeas, add oil to the pan and leave the chickpeas until you add the corn). Add the sweetcorn and cavolo nero, if using. Stir through the za'atar and take off the heat.

3. Scoop out most of the inside of the squash or sweet potato and mix into the lamb and vegetable mixture along with the fresh coriander. Season. Spoon back into the squash or sweet potato and top with cheese, breadcrumbs or nuts before returning to the oven for 5 mins until cheese is melted or breadcrumbs or nuts are toasted.