Stuffed patty squash with Mojo verde
warm tapas spread
Ingredients
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: 522kcalCarbohydrates: 38gProtein: 12gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gCholesterol: 6mgSodium: 504mgPotassium: 1274mgFiber: 10gSugar: 6g
Tried this recipe?Let us know how it was!