Tandoori Stuffed Squash

Tandoori Stuffed Squash

Tandoori Stuffed Squash

ATTRIBUTES:  Lunch, Dinner, Vegetarian, Vegan (optional)

PRODUCT USED: Saha Tandoori Marinade™

PREP TIME: 10-15 minutes COOK TIME: 45-50 minutes




  • 2 small acorn squash
  • 1/2 cups (125 ml) cous cous
  • 1 tbsp (15 ml) olive oil
  • 1/2 cups (125 ml) Saha Tandoori Marinade™
  • 2 cups (500 ml) baby spinach, lightly packed
  • 1 small onion, diced
  • 1 14 oz (400 ml) can tomatoes, diced
  • 1 cup (250 ml) cooked chickpeas
  • 1/2 cup (125 ml) feta cheese, crumbled (omit for vegan option)
  • 1/4 cup (60 ml) tahini 
  • I small lemon
  • ! green onion, thinly sliced


    1. Preheat the oven to 400F. Cut the squash in half through the root. Scoop put and discard the seeds.
    2. Place the cute squash on a lined baking tray and bake for 35-40 minutes or until fork tender. Season the inside with salt and pepper and set aside.
    3. While the squash is baking, prepare the filling. In a small pan over medium heat, toast the couscous for 2-3 minutes or until fragrant. Add 125 ml of water to the pan and stir well. Cover the pan and set aside for 5-7 minutes, for until all the water is absorbed and the couscous is cooked. Fluff with a fork and set aside.
    4. Heat the olive oil in a medium pan over medium low heat. Saute the onion for 3-4 minutes, or until translucent and softened. Add the Saha Tandoori Marinade, the chickpeas, and the tomatoes and let simmer for 5-7 minutes or until slightly thickened. remove from the heat and let cool. Fold in the couscous.
    5. Fold in the spinach and feta. Divide the filling between the four halves of squash. Return to the oven for 5-7 minutes, or until warmed through.
    6. While the stuffed squash are reheating, combine the tahini with the lemon juice and a 1/2 teaspoon of salt. Mix until well combined.
    7. Transfer the warmed stuffed squash to a plate and drizzle the tahini sauce over top. Sprinkle with the slice green onion and serve.


Write a comment

Comments are moderated