Pareve Mechshe- a healthy version of the Sephardic stuffed squash.
This is a great Shabbat recipe, as many adults and teens are looking to cut back on meat on Friday night.
- 1 onion
- short grain brown rice
- 1/2 cup canned chick peas rinsed and drained
- 1/2 tsp allspice
- 1 TB olive oil
- 6-8 thin zucchini squash
- Make sauce- 8 dried apricots, heaping tsp mint,3 cloves garlic, heaping tsp salt,1/2 cup maple syrup, 1 cup Lemon Juice, 1 cup water.
- 1 TB apricot preservatives-optional
- Cook short grain brown rice: sauté onion, add 1 cup rice sautée together add 1 1/2 cups boiling water and salt.
- When its cooked, wait till cool. Add the spices and olive oil
- While rice is cooking, wash and peel squash leaving stripes of the green peel, as in the photo above.
- Cut squash in 1/2 legnthwise. Wash, & scoop squash with a long squash scooper.
- Mix cooked rice, chick peas, allspice and olive oil.
- Stuff squash with rice mixture
- Line pyrex with stuffed squash in one layer. Put dried apricots on top. Crush garlic mix with salt and mint. Sprinkle on top of squash
- In a bowl mix water, fresh lemon juice, maple syrup and 1 tbsp. apricot preserves. Taste and adjust to your liking. Pour over stuffed squash. Cover with aluminum foil lines with parchment paper and put it 350deg. oven. Cook 2 hrs. Enjoy!!!
Recipe Sponsored by:
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