Friday, May 11, 2012

Stuffed Summer Squash with Middle Eastern Spices


3 summer squash  cut in half length wise and the center scooped out

1 bell pepper diced

1 large tomato diced

2 scallions  diced

1 cup of Israeli couscous cooked

2 cups chicken stock

Salt and pepper

1 teaspoon  allspice

½ teaspoon nigella seeds or you can substitute sesame seeds

1 teaspoon of marjoram or substitute oregano


Cut the squash in half lengthwise and scoop out the center, chop the squash from the center and place in a skillet.

Place squash cut side down in a baking dish with a little bit of olive oil, and roast for  5 to 7 minutes, at 350 degrees,  meanwhile sauté the pepper, chopped squash and tomato until tender add in your scallions, season well with salt and pepper and add in your allspice, nigella seeds, and marjoram.  Add In your couscous  to this mixture and 1 cup  chicken stock, add in more chicken stock when the liquid is absorbed

cook until the couscous is tender and fill your squash, bake for 10 to 12 minutes until the squash is cooked but still firm and warmed through.  Sprinkle with few Nigella  seeds and serve.