I spotted these Brobdingnagian yellow squash at my local organic farmers’ market, and visions of stuffed squash immediately began dancing before my eyes.

You could substitute extra-large zucchinis or even golden nugget pumpkins if you’re unable to find yellow squash that are large enough to stuff.

Ingredients:

3/4 cup wholemeal couscous
1 1/4 cups boiling water
4 extra-large yellow squash, or 6-8 medium sized ones
1 onion, peeled and diced
2 cloves garlic, peeled and minced
1/4-1/2 cup low-sodium vegetable broth
3/4 cup thinly sliced shiitake mushrooms
1/4 tsp black pepper
2 tsp sumac
2 tsp paprika
1 tsp oregano
3 tbsp no added salt tomato paste

Method:

Preheat oven to 200°C. Line a baking sheet with a silicon baking mat, or baking paper.

Place couscous in a small bowl. Pour boiling water over it, and set aside.

Slice the yellow squash in half horizontally. Using a spoon, carefully scoop out the flesh, leaving 1/2 cm shell. Dice the flesh and set aside.

Warm a non-stick frying pan over medium-high heat until it reaches the mercury ball stage (i.e. water flicked into the pan forms a small ball that rolls around the pan).

Add onion and sauté, stirring briskly, until it begins to turn golden. Add garlic and sauté for 20 seconds. Deglaze the pan by pouring in 1/4 cup of broth and stirring to lift the onion juices off the bottom of the pan.

Add mushrooms, diced squash flesh, spices and oregano and continue to sauté until mushrooms are tender, adding additional broth if mixture starts to stick to the pan.

Stir tomato paste and couscous into vegetable mixture and remove pan from heat.

Arrange bottom halves of squashes on prepared baking sheet, spoon in filling and place top halves on top.

Bake for 35 minutes or until squashes are tender enough to be easily pierced with a knife. Cover with foil if they start to burn.