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Harissa Spiked, White Bean & Chard Stuffed Squash

Prep Time30 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
  • cup white wine
  • 1 Tbs olive oil
  • 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.