There is so much flavor packed into something as small as a squash in this recipe! While the filling isn’t overly spicy, it still has a bit of a kick. If you are sensitive, replace ¼ cup to ⅓ cup (60 to 80 g) of the Harissa Spread with the same quantity of fire-roasted crushed tomatoes. Also note that if you use store-bought ras el hanout, adjust the quantity to taste depending on the heat. If the mix contains salt, adjust the quantity of salt as well.
YIELD: 4 servings
2 tbsp (30 ml) Pomegranate Molasses
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
or store-bought, 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
1½ cups (256 g) cooked chickpeas
1 cup (240 g) Harissa Paste
Fresh mint leaves or parsley, for serving
Avocados, for serving (optional)
Preheat the oven to 300°F (150°C, or gas mark 2). In a small bowl, whisk to combine the molasses, tamari, 2 teaspoons (10 ml) of oil and 1 teaspoon (2 g) of ras el hanout. Add the walnuts to the bowl of molasses mixture and stir to combine. Remove the walnuts with a fork, letting the excess drip back into the bowl. Set the bowl aside for later use. Transfer the walnuts to a small baking pan lined with parchment paper, and bake until dry and toasted, about 10 minutes, flipping once halfway through. Set aside to cool.
Increase the oven heat to 425°F (220°C, or gas mark 7). Halve the squashes lengthwise, and hollow each half out but don’t go too close to the skin so as not to break the shell. Chop the flesh you removed and set aside.
Lightly brush each shell inside and out with the molasses mixture. There might be leftovers of the mixture; set aside if that’s the case. Place the squashes in a 9 x 13-inch (23 x 33-cm) baking pan, and bake until fork-tender, about 18 minutes. Set aside.
In a large skillet, heat the remaining 2 teaspoons (10 ml) of oil on medium heat. Add the carrots, reserved chopped squash flesh, shallot, garlic, salt and remaining 2 teaspoons (4 g) of ras el hanout. Cook until the carrots start to soften, about 6 minutes, stirring frequently. Add the chickpeas and cook for another minute. Add the harissa spread and stir to thoroughly combine. Cook for another 4 minutes.
Fill each squash shell with the chickpea preparation. If there is leftover molasses mixture, drizzle it on top. Top with chopped walnuts and chopped mint leaves. Serve with chopped or sliced avocado if desired.