Moroccan stuffed squash from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 103) by Sara Forte

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • monica107 on January 26, 2014

    I wouldn't use coconut milk to cook the quinoa if I made this again - it was just too much.

  • TrishaCP on June 10, 2013

    Not at all authentically Moroccan, at most this is "Moroccan inspired," but this was an enjoyable and tasty recipe nonetheless. I chose this recipe because I needed to use some huge pattypan squashes from my CSA- I treated them like the acorn squash called for in the recipe and roasting really brought out their sweetness. As for the stuffing, it felt a bit like throwing in the kitchen sink (paprika, cumin, coriander, pomegranate seeds, preserved lemons, feta, cilantro, orange juice and mint added to quinoa), but the flavors worked together. Don't omit the pomegranate seeds- they are vital to balancing the flavors. If I made this again, I don't think I would use coconut milk to cook the quinoa. While it made the stuffing creamy, I think it muted the other flavors too much for me.

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