WHOLE SQUASH STUFFED WITH CHERMOULA VEGETABLES
A whole squash stuffed with chermoula-spiced vegetables and sundried tomato, cooked in foil under hot coals, delivers smoky depth and tender sweetness. This rustic open-fire recipe is perfect for outdoor gatherings and authentic flavor.
INGREDIENTS
• 1 medium whole squash (about 1.2 kg / 2.6 lbs), seeds removed
• 2 medium carrots, diced small (200 g / 7 oz)
• 1 red bell pepper, diced small (150 g / 5 oz)
• 1 zucchini, diced small (200 g / 7 oz)
• 1 small onion, diced small (100 g / 3.5 oz)
• 1 celery stalk, diced small (80 g / 3 oz)
• 2 cloves garlic, minced (10 g / 0.35 oz)
• 100 g / 3.5 oz corn kernels (fresh or frozen)
• 50 g / 1.7 oz sundried tomatoes, chopped
• 2 tbsp chermoula paste (30 g / 1 oz)
• 2 tbsp olive oil (30 ml / 1 fl oz)
• 1 tsp ground cumin (5 g / 0.2 oz)
• 1 tsp smoked paprika (5 g / 0.2 oz)
• Salt and black pepper to taste
PREP AND COOKING TIMES
• Prep Time: 30 minutes
• Cooking Time: 45–50 minutes
• Total Time: 75–80 minutes
STEP-BY-STEP COOKING INSTRUCTIONS
1. Prepare the squash: Cut off the top, scoop out seeds, and keep the squash whole.
2. Heat a pan: Add olive oil over medium-high heat.
3. Fry vegetables: Add onion, garlic, carrots, celery, peppers, zucchini, corn, and sundried tomato. Fry for 6–8 minutes until softened and lightly caramelized.
4. Season and mix: Stir in chermoula paste, cumin, paprika, salt, and pepper. Cook for 2 minutes to blend flavors.
5. Stuff the squash: Fill the hollowed squash with the hot vegetable mixture, packing firmly. Replace the top and secure with toothpicks or kitchen twine.
6. Wrap in foil: Cover the entire squash tightly in 2–3 layers of heavy-duty foil.
7. Prepare the fire: Build a medium-hot open fire with glowing embers. Position the squash close to the fire but not directly in flames.
8. Place squash among coals: Put hot coals around and on top of the foil-wrapped squash. Close the fire pit or cover with a grill lid to trap heat.
9. Cook for 45–50 minutes, do not move the squash to much.
10. Check doneness: Squash should be tender when pierced with a knife, vegetables aromatic.
11. Rest for 5 minutes before serving, then unwrap carefully and slice open to reveal the colorful filling.
HELPFUL COOKING TIPS
1. Dice vegetables small and fry first—this builds flavor before stuffing.
2. Wrap squash in multiple foil layers to protect against burning and retain moisture.
3. Place hot coals on top and around the squash for even heat distribution.
4. Keep squash near but not too close to flames—embers cook gently without scorching.
5. Add lemon zest or juice to the chermoula paste for brightness.
6. Serve with couscous or flatbread to soak up the flavorful juices.
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NUTRITIONAL INFORMATION (PER SERVING, APPROX. 250 g / 9 oz)
• Calories: 260 kcal
• Protein: 6 g
• Fat: 11 g
• Carbohydrates: 34 g
• Fiber: 8 g
DIETARY TAGS
• Vegan
• Gluten-Free
• Dairy-Free
• High-Fiber
• Mediterranean/North African Inspired
ALLERGEN INFORMATION
• Contains no common allergens.
• Check store-bought chermoula paste for possible traces of nuts or gluten.