Stuffed Summer Squash with Kamut and Fava Beans

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  15 minutes Cook Time:  2 hours 10 minutes

Stuffed Summer Squash with Kamut and Fava Beans

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.

Ingredients

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

Pomegranate Tomato Sauce and Greek Yogurt Sauce for serving

Instructions

  1. 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.)
  2. 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.
  3. Add the 1 cup of reserved cooking liquid, then lower the heat to a simmer. Cook for 10 minutes, uncovered, stirring occasionally.
  4. While the onion mixture is cooking, preheat the oven to 350°F.
  5. Halve the squash lengthwise and carefully scrape out the seeds and discard, leaving a ½-inch border around the edge.
  6. Add the kamut, fava beans, lemon juice, zest and mint to the onions and mix well. Remove from the heat.
  7. 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.

Kitchen Tips

This dish can be pareve if you serve it without the yogurt sauce.

Leave a Comment

All fields are required. Your email address will not be published.