Harissa Spiked, White Bean & Chard Stuffed Squash
Servings: 2
Ingredients
For the Squash
- 1 Baseball ( Or Cricketball) size Squash per person
- 2 Tbs Harissa
- 1 teaspoon cumin
- Extra chilli powder to taste (totally depends on your chilli tolerance & the strength of the chilli!)
- Salt to taste
- A little Olive Oil to slick the squash & tin
For the Filling (Makes enough for 6 individual squashes)
- 5-6 large chard leaves
- 1 tin butterbeans , rinsed
- 1 small onion
- 1 garlic clove (or more if you like garlic!)
- 1 small pointy red pepper
- 1 teaspoon dried oregano
- a few sprigs fresh rosemary
- 1 tsp Marigold or other vegan stock/boullion powder
- ⅓ cup white wine
- 1 Tbs olive oil
- Salt & Pepper to taste
Instructions
- Firstly, dissect the little squashes.
- With a sharp knife, dig around their stems in a circle, pulling the top out like a little plug.
- Remove the seeds and loose insides. (Reserve the seeds to roast with salt & smoked paprika. Yum)
- Rub the interior flesh with the cumin, salt, harissa and olive oil
- Bake (including the tops!) in the oven for 30 mins at Gas mark 7/220C
- Leave overnight or for a few hours for the flavours to meld together.
When nearly ready to serve
- Combine the onion & garlic in a pan with a teaspoon of olive oil
- Cook until translucent & add the pepper and the stalks of the chard, cook for 2 mins.
- Add the drained white beans, white wine, herbs and Marigold stock
- Simmer for 8 mins or so until the beans are softened
- Add the green parts of the chard and cook for another 5 mins until wilted, mixing everything together.
- Stuff the empty squash shells with the chard and bean mix.
- Bake for 15 mins and serve ceremoniously in pretty dish.
Notes
This is really delicious with a bit of garlicky tahini sauce alongside.