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Harissa Spiked, White Bean & Chard Stuffed Squash
Prep Time
30 mins
Servings: 2
Author: Louise-Claire Cayzer
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
  • 1/3 cup white wine
  • 1 Tbs olive oil
  • Salt & Pepper to taste
  1. Firstly, dissect the little squashes.
  2. With a sharp knife, dig around their stems in a circle, pulling the top out like a little plug.
  3. Remove the seeds and loose insides. (Reserve the seeds to roast with salt & smoked paprika. Yum)
  4. Rub the interior flesh with the cumin, salt, harissa and olive oil
  5. Bake (including the tops!) in the oven for 30 mins at Gas mark 7/220C
  6. Leave overnight or for a few hours for the flavours to meld together.
When nearly ready to serve
  1. Combine the onion & garlic in a pan with a teaspoon of olive oil
  2. Cook until translucent & add the pepper and the stalks of the chard, cook for 2 mins.
  3. Add the drained white beans, white wine, herbs and Marigold stock
  4. Simmer for 8 mins or so until the beans are softened
  5. Add the green parts of the chard and cook for another 5 mins until wilted, mixing everything together.
  6. Stuff the empty squash shells with the chard and bean mix.
  7. Bake for 15 mins and serve ceremoniously in pretty dish.
Recipe Notes

This is really delicious with a bit of garlicky tahini sauce alongside.