Moroccan Flavored Stuffed Squash

connoisseurusveg.com

laura

2 tbsp (30 ml) Pomegranate Molasses (page 186 [see note])

2 tsp (10 ml) reduced-sodium tamari

4 tsp (20 ml) roasted pistachio oil, peanut oil or sesame oil, divided

1 tbsp (6 g) Ras el Hanout (page 159 or store bought [see note]), divided

½ cup (60 g) walnut halves

4 summer squashes of choice (I used a little over 2 pounds [940 g] of Mexican squash)

2 large carrots, trimmed, peeled and minced

¼ cup (40 g) minced shallot

3 cloves garlic, minced

½ tsp smoked sea salt, or to taste

1 ½ cups (256 g) cooked chickpeas

1 cup (240 g) Harissa Paste (page 165 [see note])

Fresh mint leaves or parsley, for serving

Avocados, for serving (optional)

Directions at connoisseurusveg.com

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