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Photo by Isabel Gates. Also see my (much messier) photos at the bottom of this post.

Apparently I’m really into stuffing vegetables and eating hazelnuts right now.

This is soooo yummy. It’s not my best work in the presentation or photography department, but that’s ok. Sometimes a delicious mess is better than a pretty picture. And BOY is this mess delicious! The tahini sauce and the hazelnuts are just so ridiculously tasty and satisfying with the delicata and greens.

Did you know you don’t have to peel delicata squash? When you roast it, the peel becomes soft and edible. By the way, this is what a delicata squash looks like in the store:

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This recipe would be yummy with any veggies for the filling. Feel free to experiment and be creative. It’s a good one for using up those weird amounts of leftover veggies that start to accumulate in the fridge.

Stuffed Delicata Rounds w/ Tahini Sauce & Hazelnuts

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving

Ingredients

Veggie Serving

  • 1 delicata squash
  • Any of the following veggies to reach desired veggie weight:
    • Dark leafy greens
    • Onions
    • Bell Peppers
    • Mushrooms
    • Broccoli, Cauliflower
    • Brussels sprouts
    • Asparagus

Protein Serving

  • 1 serving Go-To Tahini Sauce (1/2 protein)
  • 1 oz dry chopped roasted hazelnuts (1/2 protein)

Fat Serving

  • 0.5 oz (or 1 TBSP) oil for roasting squash & sautéing veggies

Condiments & Spices

  • Chopped fresh parsley or green onions (optional garnish)
  • Salt & pepper

Maintenance Modifications

  • Grain Additions: Add 4 oz cooked quinoa to the filling, or eat it on the side.
  • Protein Additions: Increase nuts or tahini sauce, or add beans to the filling.
  • Fat Additions: More nuts or oil.

Directions

  1. Preheat the oven to 400 degrees.
  2. Chop the squash into 1 inch rounds. Scrape the seeds out with a spoon.
  3. Arrange the squash in a single layer on a baking sheet or cast iron pan.
  4. Brush the squash on both sides with part of your oil amount and salt and pepper it.
  5. Roast for 25 – 30 minutes, flipping partway through, until soft and caramelized.
  6. Meanwhile, sauté the diced veggies in the remaining amount of oil over medium heat, adding greens at the very end. Remove from heat and set aside.
  7. Make the tahini sauce.
  8. Weigh the squash rounds to about half of your veggie serving.
  9. Stuff the filling into the squash rounds until you reach your total veggie amount.
  10. You will probably have leftovers of both the squash and the filling veggies. That’s ok, heat them up tomorrow!
  11. Drizzle with the tahini sauce, sprinkle with the hazelnuts and fresh chopped parsley or green onions to garnish.

Here are my photos, which are not as nice as my mother’s photos, but that’s ok. 🙂

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Below are some alternative ideas from the internet in case you don’t want to put the effort (about 10 seconds) into filling the rounds. But do use the tahini sauce and hazelnuts. It will be a party in your mouth.

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