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Stuffed patty squash with Mojo verde
warm tapas spread
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Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course
Appetizer, Main Dish, sidedish, Snacks
Cuisine
Baby toddler food, Baking, diabetic friendly, Fusion, gluten free, International, One pot, Summer, Vegan, Vegetarian, Winter
Servings
4
people
Calories
522
kcal
Ingredients
1x
2x
3x
for Mojo Verde sauce
1
cups
coriander leaves
(cilantro)
1
cup
parsley
5
cloves
garlic
2
tsp
sunflower seeds
1/2
tsp
cumin seeds
salt to taste
1/2
cup
olive oil
1
tbsp
lime juice
or white wine vinegar
for stuffing patty squash
4-6
medium sized
patty squash
(summer squash)
1/2
cup
Foxtail millet
cooked
1/2
cup
chickpea
cooked and drained
1
clove
garlic
grated
1
tsp
paprika
1/2
tsp
cayanne pepper
salt to taste
1
tsp
parsley
finely chopped
2
tbsp
cheese
machengo, grated
for roasting
1
tbsp
olive oil
Instructions
Mojo verde making
Add all the ingredients into the food processor and blend till smooth. Save the sauce refrigerated.
for the patty squash
Preheat the oven at 180
Wash clean and pat dry the patty squash
Core the central area and scoop out the contents to form like a little bowl.
Stuff the scooped centre with a few chickpeas it can hold.
In a mixing bowl add the cooked millets, parsley, cayenne, paprika, grated garlic and salt. Mix them well till combined.
Stuff the squash with this mixture and press the mixture down firmly to hold like a little lid.
Place the prepared squash on a baking tray and drizzle the olive oil over each one
Bake at 180 for 15 minutes
Add the cheese on top of each patty and bake again for 5 more minutes until the cheese just melts.
Serve warm with Mojo verde.
Notes
Add the grains based on what you like. you can use cooked rice or buckwheat instead of the millets.
Nutrition
Calories:
522
kcal
Carbohydrates:
38
g
Protein:
12
g
Fat:
39
g
Saturated Fat:
6
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
26
g
Cholesterol:
6
mg
Sodium:
504
mg
Potassium:
1274
mg
Fiber:
10
g
Sugar:
6
g
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