Stuffed Squash

They taste as good as they look – one of my most favorite recipes to date. Not only did I just enjoy this dish, but I think it has much promise for holiday functions, and/or, other gatherings. Plus, I just love portioned meals, as they are easy to pack on the go for things such as work lunches… Perfect.

Ingredients

Stuffing
1.5 C shredded zucchini
1.5 C corn
.75 C shredded carrot
2 T chia seeds (could use flax meal in it’s place)
1/4 C fresh mint, chopped
sea salt, say 1 tsp-ish

Sauce
meat of one young coconut
1/4 C cashews
2 T water or coconut water (more or less blender depending)
1.5 t cumin powder
1.5 ground coriander
dash of pepper

Instructions

  1. I mixed all ingredients together and set aside while I continued on with the sauce…

Sauce

  1. In a high-speed blender, I blended all ingredients till smooth. I took out about 3 T of this sauce and set aside for later use.

In another bowl, I added the cashew creme with the zucchini mixture and stuffed each shell (2), the bit I had leftover, well, I just ate

Place the stuffed squash back in the D. You’ll want to crank the D up to about 150-160 degrees for the first 2 hours. Then, reduce the heat and leave for another couples of hours. The reason for this, is that because it’s so big and confined, you could easily ferment the inside if the heat isn’t high enough – which, would result in a waste of food and a waste of time – not my thing.

About Callie England

My degree may be in art, but my heart is 100% in health. I have a passion for nutrition and helping others live better and more fulfilling lives via healthy food. I want the world to know you don't have to give up the things you love in order to go raw! Eating raw foods doesn't mean you instantly become a hippie and stop shaving - No way! If anything, eating raw foods, makes you even more beautiful - inside and out.

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