Harissa Spiked, White Bean & Chard Stuffed Squash
For the Squash
( Or Cricketball) size Squash per person
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)
large chard leaves
(or more if you like garlic!)
small pointy red pepper
a few sprigs fresh rosemary
Marigold or other vegan stock/boullion powder
Salt & Pepper to taste
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.
This is really delicious with a bit of garlicky tahini sauce alongside.