Moroccan Stuffed Squash

From The Sprouted Kitchen: A Tastier Take on Whole Foods

Cookbook

Author(s): Sara Forte, Hugh Forte

Page 103

Cuisine: Moroccan/Algerian/Tunisian

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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kfranzetta

12 years ago

★ ★ ★ ★ ★ 3/5

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This recipe is an interesting take on the often-bland stuffed squash vegetarian entree option. It has a Moroccan twist, achieved by cooking the quinoa in coconut milk and adding preserved lemon, pomegranate seeds, cilantro, mint and pistachios. You also add a few spices, and I think that the amounts of coriander and cumin could be increased a bit to add even more flavor to the quinoa.

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