This stuffed squash recipe is easy to cook, yummy as hell, and looks pretty fancy-pants when you stuff it full of delectable goodies.
Try out the recipe below and let me know what you think. Hope you like it!
Stuffed Squash Recipe Ingredients:
2 ACORN SQUASH (halved, seeds removed) 2 tsp OLIVE OIL 3 cloves GARLIC (minced) 1/2 inch fresh GINGER (minced) 1 CARROT (peeled and chopped) 1 cup GARBANZO BEANS (drained) 1/3 cup RAISINS (or dried currants) 1 tsp ground CUMIN 1/2 tsp ground CINNAMON [1/4 tsp ground GINGER, if didn’t use fresh] SALT and freshly GROUND PEPPER, to taste 1 cup BROTH 3/4 cup instant COUSCOUS 1/2 cup SLIVERED ALMONDS (toasted) 2-3 GREEN ONIONS (white and green parts, chopped) 1/2 golden delicious APPLE (cored and chopped) A squash recipe to impress!.
How to Make Stuffed Squash:
Preheat the oven to 400. Toast the almonds. Place the squash halves, cut side down, on a shallow pan with ¼ inch of water. Roast until the squash is easily pierced with a fork, about 30 – 40 minutes. In a medium saucepan, heat the olive oil over medium heat. Stir in the garlic, ginger, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cinnamon, salt, and pepper, and continue stirring for another minute. Add broth, simmer 5 minutes. Stir in couscous, cover pot, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stir in the almonds, green onions, and apple. Spoon the filling into the roasted squash, mounding generously and serve. You can freeze leftovers (or make extras). Freeze by mashing the squash on the bottom of the container then adding the couscous mixture on top. And that’s that. Give this stuffed squash recipe a try and let me know what you think, and bon appétit!
Chana masala is a delicious Indian chickpea curry. It’s easy to make and a great introduction to Indian cooking.
What You Need to Make the Best Chana Masala
1 15 oz can CHICK PEAS (or 2 cups) 1 15 oz can DICED TOMATOES (or 2 fresh diced) 1 tsp GARLIC (minced) 1 tsp GINGER (minced) 1 HOT PEPPER (minced) 1-2 Tbsp OLIVE OIL 1 Tbsp CHICK PEA FLOUR (also called besan) 1 tsp CUMIN SEEDS 1 tsp CHILI POWDER 1 tsp GARAM MASALA 1/8 tsp ASAFOETIDA (optional, also called hing) ½ tsp TUMERIC SALT (to taste) Check out current prices for Indian Spices on Amazon.
Many chana masala recipes include onion, but I think it’s fine with or without; I make so many Indian dishes with onions, it’s nice to have a few that are onion-free if desired. I do include asafoetida (hing) and besan (chick pea flour), but those can be optional, too.
Chana masala is a very flexible dish. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but it’s still wonderful. It’s also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant.
I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring—especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes. Coriander powder is great in this dish, too. But the way I usually prepare it is like this:
Make chana masala a side dish or your main meal
How to Make a Chana Masala Recipe
In a skillet, heat oil on medium high heat.
When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments.
Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil.
Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala.
Stir in the minced ginger and garlic and hot pepper.
Add the chili powder and turmeric.
After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste.
Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier.
Simmer uncovered to the desired consistency, remove and serve.
Garnish with fresh coriander leaves. Serve with rice or on its own. Give this chana masala recipe a try and let me know what you think, and bon appétit!
Thanks for checking out the chana masala recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
Thanks for watching our Chana Masala recipe
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
