Simple Mediterranean Stuffed Butternut Squash
Ingredients
- 1 butternut squash
- 1 cup cooked orzo (or other grain)
- 1 cup chickpeas
- 1 tomato, diced
- 1 Persian cucumber, diced
- A handful of chopped olives (I used green and Kalamata olives)
- 1/4 cup pomegranate seeds
- 1/4 cup pepitas (roasted pumpkin seeds)
- 2 heaping tbsp of whipped lemon feta (See previous post for recipe)
- 2 tbsp olive brine (from green olives)
- 1/4 cup fresh parsley, chopped
- 1-2 tsp harissa spice (to preference)
- Salt and pepper to taste
Preparation
Preheat oven to 425 F. Roast seeded butternut squash halves for 30-45 minutes until fork tender. For easier cutting, bake the whole butternut squash for 10 minutes, take it out, cut it in half, and discard the seeds.
In the meantime prepare filling by adding all ingredients to a bowl. Stir, and adjust seasoning to taste.
Scoop out some of the butternut squash, fill with orzo chickpea salad, and enjoy.
Notes
Refrigerate and use the scooped-out squash in another recipe like creamy parpadelle pasta.
