Moroccan-Inspired Stuffed Winter Squash

Name: Moroccan-Inspired Stuffed Winter Squash
Cook time: 5 h 30 min
Total time: 5 h 30 min
Cuisine: Moroccan
Ingredients: 2 garlic cloves, minced; 1 carrot, peeled and minced; 1½ teaspoons ground coriander; 2 tablespoons tomato paste; 2 teaspoons olive oil (optional); 1 large kabocha or buttercup squash; 2 celery ribs, minced; 1 large yellow onion, minced; 1 large kabocha or buttercup squash; ¼ cup minced fresh flat-leaf parsley leaves; 1 tablespoon freshly squeezed lemon juice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup chopped toasted slivered almonds; 2 cups cooked rice, couscous, or quinoa; 2 cups cooked rice, couscous, or quinoa; 2 cups cooked rice, couscous, or quinoa; ¼ teaspoon cayenne pepper; ½ cup hot water; 1 cup chopped dried apricots or golden raisins; 1 cup chopped dried apricots or golden raisins; 1 teaspoon dried thyme; 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; ½ teaspoon paprika

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Combine your favorite cooked grain with vegetables, fruits, nuts, and spices to make a fragrant stuffing for squash. To making cutting the squash easier, place it in the microwave for a minute or so, then let it sit for another minute.

Ingredients

1 large kabocha or buttercup squash
2 teaspoons olive oil (optional)
1 large

Africa
Morocco
Vegan
Gluten-free
Winter
Mediterranean

Method

If you can fit two squash halves in your slow cooker, cut the squash in half and scoop out the seeds. Use a sharp knife to make a flat bottom on the two halves so they sit evenly. If you can fit only the whole squash in your slow cooker, slice off the top of the squash and scrape out the seeds. Set aside.
For the best flavor, heat the oil in a large skillet ove