Greek Inspired Stuffed Tetsukabuto Squash
Hello family and friends, here is another healthy Winter vegetable recipe that will make your taste buds go wild! Thanks to Farmer Evan, owner of Portland Seed House. He introduced me to many beautiful squash varieties, which inspired me to create more recipes like this. Try my Greek Inspired Stuffed Tetsukabuto Squash recipe, with your favorite side dish! Naturally this recipe yields earthy aromas and/or flavors, so I decided to pair mine with black heirloom rice. Black rice is one of my favorites because, it offers our bodies a great way to access significant sources of vital minerals (Iron). I am a big fan of family time, and also surrounding yourself with healthy food to feed your soul. This recipe is creative way to introduce a healthy meal to your family or friends and offer more variety.
Healthy Tip: Save your seeds to eat at a later time. Did you know that pumpkin seeds consist of primary nutritional benefits for our skin including zinc, selenium, essential fatty acids and Vitamin E. Consuming pumpkin seeds are great for anti-inflammatory agents as they are known for reducing swelling in the joins and symptoms related to arthritis.
2 tablespoons Extra Virgin Olive Oil (cooking oil)
1 Tetsukabuto squash (sliced in half, de-seeded, and baked prior)
2 cups Chickpeas (cooked)
1 English Cucumber (cubed)
1 Red Bell Pepper (cubed)
1/2 Purple Onion (diced into smaller pieces)
2 Scallions (finely chopped)
1/2 cup Vegan Greek Dressing (I used Mother Raw brand)
1 cup Black Heirloom Rice (cooked) + 1 tablespoon of Tahini Dressing (drizzle)
Season with Himalayan or Kosher salt & pepper for taste!
1. First, preheat the oven to 400 degrees Fahrenheit.
2. Use a large baking sheet lined with foil or an oven safe dish.
3. Next cut your squash carefully using a sharp knife. The best way I found to cut through the squash is by using the tip of the knife and piercing the squash all the way through, chose one direction to rock the knife back and forth and repeat in the other direction.
4. Once you get your squash halved, use a spoon and scoop out the seeds and save them, dehydrate and eat later. Make sure the inside is clear.
5. Next brush the interior with oil and season lightly with salt and pepper. Set the cut side down on the baking sheet.
6. Bake for about 40 minutes till the squash’s skin is able to be pierced with knife.
(Greek Inspired Salad)
7. Meanwhile, prepare Chickpeas, English Cucumber, Red Bell Pepper, Onion, and Scallions while mixing them together in a medium bowl + Greek dressing. Set aside.
8. Now prepare your healthy heirloom rice for your side dish!
9. After the squash is done baking, remove from oven and let cool enough to be able to handle.
10. After the squash has cooled down enough to handle, move to serving plate.
11. Pour in evenly the Greek salad mixture and season with Himalayan or Kosher salt for taste!
12. Serve with a bed of rice + Tahini drizzle as dressing and enjoy! Can be stored up to 4 days if you are left with left overs.
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