Harvest season recipes are always so comforting and delicious. This squash is a “meaty” vegan recipe that has a firm bite like a stuffed pepper or even a meatball by using hemp seed and brown rice. The flavor secret of this recipe includes the ingredient Ras El Hanout – literally meaning “top spices” or “the best blend the shop has to offer,” Ras El Hanout can be any number of spices and will typically contain more exotic spice ingredients like rose petals. The Ras El Hanout I used for this recipe has a heavy fragrance of roses, spices and pepper.
This recipe will fill 1-4 squash halves.
1 tbsp Ras El Hanout
1/4 tsp cinnamon
1/2 tsp sea salt
5 crushed cloves of garlic
1/2 tsp onion powder
1/4 tsp powdered ginger
1 tsp smoked paprika
1-3 hot red dried chilies, crushed
lemon juice from one fresh lemon
1 tbsp of tomato paste
1 tbsp olive oil
1/3 cup of brown rice
2/3 cup of shelled hemp seeds
1 cup of grilled or roasted peppers & onions
1/2 cup of fresh chopped onion & peppers
(Lots of ingredients but easy to make!)
1. Cut the squash in half and clean all of the seeds out.
2. Boil the rice for 15 minutes, rinse, drain and set aside.
3. In a blender combine all of the following: 1 cup of roasted/grilled peppers & onions, salt, olive oil, cinnamon, ginger, hot chilies, tomato paste, garlic, smoked paprika, onion powder and lemon juice. Blend until smooth.
4. In a bowl add the drained, partially cooked brown rice, the sauce from the blender, hemp seeds, chopped onions & peppers, and Ras El Hanout. Mix until combined and fill each half of the squash.
5. Bake at 350, covered, for 40 minutes and then uncover and bake an additional 15 – 20 minutes until the top browns. Dust with sumac powder if desired and serve.