Stuffed patidou squash

vegan stuffed squash


Patidou (I don't know wether an english translation of this word exists) is a delicious sweet kind of squash. The size is small and it's easy to use since it doesn't require to be peeled.


patidou squash

I bought an organic one without knowing what I was going to do with it.

And, what do you do with a squash you don't exactly know what you want to do with? (Please, read this sentence quickly!)

You just stuff it!

I stuffed mine with a sauce made of: red onion, carrots, zucchini, tomatoes and lentils. I prepared a huge amount of this sauce and saved the rest for a later use. But, you have to know that with this quantity, you can fill at least 5 squashes.




I garnished my stuffed patidou with homemade vegan parmesan. I also decided to add some crispy kales into my meal.

stuffed squash with kale

The result is perfect: it has the sweetness of the patidou squash, the cheesy flavor of vegan parmesan, the satisfaction of a perfect mix of veggies and lentils... And it looks cute! ūüėč

vegan stuffed squash


Ingredients:

- 1 patidou squash
- 2 kale leaves (optional)

- 2 cloves of garlic
- 1 red onion
- 2 tomatoes
- 1 and 1/2 carrots
- 1 zucchini
- 1 can of lentils
- 1tbs dried oregano
- 1tbs dried parsley
- 1tbs paprika
- salt/pepper
- hot water

- a full hand of cashews
- 2tbs nutritional yeast
- a sprinkle of turmeric (optional)


Instructions:

Preheat your oven at 200°C.

Cut the top of the patidou squash and remove the seeds with a spoon. Bake the squash for about 40 minutes.

Meanwhile, prepare de filling. Cut the carrots into fine triangles, zucchini into small cubes, dice tomatoes, roughly chop the onion and mince garlic cloves.

Turn on the heat and put some oil into your pot. When it's hot, add garlic and onion and stir until it comes translucide.
Add the rest of the veggies and pour hot water (not too much). Add the dried herbs and spices.
Cover with a lid and let it cook for about 15 to 20 minutes. At the end, add well rinsed and drained lentils and let it cook for 5 more minutes.

For the vegan parmesan: put cashews, nutritional yeast and turmeric (to add some color, optional) into a food processor and process well.

Take the squash out of the oven, stuff it with your filling, add vegan parmesan on top. Reput it into the oven with, if you want, lightly salted kale leaves, and bake for less than 10 minutes.

Serve immediately on a plate and garnish with some pumpkin seeds.



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