Stuffed Summer Squash with Kamut and Fava Beans
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 2 hours 10 minutes
Summer squash is a lovely vessel for kamut, a hearty and healthy ancient wheat. Serve with pomegranate tomato and Greek yogurt sauces to add extra flavor and cooling creaminess to this vegetarian meal.
7 cups vegetable stock, low-sodium preferred
2 cups kamut
2 teaspoons extra-virgin olive oil
1 large onion (about 2 cups), chopped
8 cloves garlic, minced
½ cup hazelnuts, roughly chopped
2 teaspoons ground cumin
2 teaspoons salt
1½ teaspoons freshly ground black pepper
½ teaspoon ground coriander
3 medium summer squash, such as zucchini
½ cup frozen fava beans, defrosted and roughly chopped
Juice of one lemon
Zest of one lemon, about 1 teaspoon
2 tablespoons minced fresh mint leaves
- Combine the vegetable stock and kamut in a large saucepan. Bring to a boil and reduce heat. Cover and simmer until tender, about 1½ hours. Drain, reserving the leftover cooking liquid. (There should be about 1 cup.)
- Heat the oil in a large saute pan over medium-high heat. Add the onion and sauté until soft, about 5 to 6 minutes. Add the garlic and cook for 30 seconds. Add the hazelnuts, cumin, salt, pepper and coriander. Cook, stirring, until the spices are fragrant and hazelnuts are toasted, about 1 minute.
- Add the 1 cup of reserved cooking liquid, then lower the heat to a simmer. Cook for 10 minutes, uncovered, stirring occasionally.
- While the onion mixture is cooking, preheat the oven to 350°F.
- Halve the squash lengthwise and carefully scrape out the seeds and discard, leaving a ½-inch border around the edge.
- Add the kamut, fava beans, lemon juice, zest and mint to the onions and mix well. Remove from the heat.
- Arrange the zucchini boats, cut-side up, in a lightly oiled casserole dish. Evenly divide the kamut mixture between the zucchini boats. Cover with foil and bake until the squash is soft, 25 to 30 minutes.
This dish can be pareve if you serve it without the yogurt sauce.