Recipes: Chickpea, Walnut & Wild Rice Stuffed Harlequin Squash

If you follow my Facebook Fan Page, you will have seen me post recently about what I was to do with some of the lovely seasonal squashes that I had bought. I had two Harlequin squashes, which I have never tried before, and I was looking for something interesting to do with them. Somebody suggested stuffing them, and so this is the recipe I came up with (I'm not one to follow an existing recipe, being me, of course!). And I'm very glad that I did it this way, because it turned out exceptional.

It is a most hearty, tasty and very filling way to eat these Harlequin squashes, and the stuffing recipe that I concocted was incredibly delicious and 'moreish'. I did honestly want to eat it all over again, as soon as I had finished my plate. My dinner guest also was very impressed, so this was definitely a winner.

Do not be put off thinking this is a cumbersome recipe to create - it's actually incredibly simple, and you will really be glad you gave it a try I'm sure.

It was very good served with fennel-baked cabbage, where I just shredded some cabbage, scattered it in a roasting tin, drizzled over olive oil, then stirred with a couple of tablespoons of fennel seeds and some sugar, and started baking when the squashes were about half way though. Yummy!!

Let me know if you try it and what you think?

Chickpea, Walnut & Wild Rice Stuffed Harlequin Squash
Serves 2

2 Harlequin squash

¾ cup wild rice mix, cooked (approx ¼ cup dry volume)

1 small onion, finely chopped

½ green pepper, chopped small

½ cup chickpeas, cooked

¼ cup walnut pieces

¼ cup sweetcorn, canned or frozen

¼ cup water or vegetable broth

5 dates, finely chopped

2 tablespoons fresh parsley, finely chopped

1 tablespoon lemon juice

2 cloves garlic, minced

Olive oil for frying

Sea salt & black pepper, to taste

1. Preheat the oven to 190C / . Prepare the squash by slicing the top off (which should be kept), scooping out the middle and discarding the seeds, and then if needed, take a small slice from the bottom of the squash so that it is stable when sitting.

2. In a large frying pan, sauté the onion on a low-medium heat for a few minutes until softened. Add the green pepper and garlic and continue to fry for another couple of minutes. Add the chickpeas, walnut pieces, sweetcorn, dates, and rice, and combine well with another few minutes of cooking, including the water or vegetable broth at this stage so the mixture can simmer in it. Finally, add the lemon juice and parsley and take off the heat.

3. Place the two squashes into a roasting tin. Stuff the mixture into the two squashes, pressing it all in with your hand and then adding more. Cover the mixture with the tops of the squashes and then place the roasting tin into the oven and bake for about 50-60 minutes, until the flesh of the squash is soft and cooked.

4. Serve the whole squash, with the top. This is delicious with fennel-baked cabbage, which can be baked in the oven at the same time (for around 30-40 minutes).