Moroccan Stuffed Summer Squash Boats

Ingredients:

• 5 loofah squashes, 5 ten-inch yard long beans, or 5 traditional summer squashes
• 1 Tbsp olive oil
• 1 white onion, diced
• 1/2 tsp salt
• 1 lb finely chopped tomatoes, seeds and skin removed
• 1 tsp fresh ginger, chopped
• 2 tsp fresh garlic, crushed or chopped
• 1/4 cup finely chopped hot pepper of choice (optional)
• 2 carrots, peeled and shredded
• 1 cup dark leafy greens, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp cinnamon powder
• 1 cup vegetable stock
• 1 Tbsp brown sugar or coconut sugar
• 1/4 cup raisins or currants
• 2 cups cooked mung beans or any small bean, chickpeas work with large summer squash boats
• 1 cup chopped parsley or cilantro

Directions:

1. If using loofah or snake python bean squash, remove the peel of the squash prior to cutting them horizontally in half.
2. Cut each squash horizontally, then carefully scoop out the seeds.
3. Heat the olive oil in a large skillet. When the oil is hot add the diced onion and salt and sauté until softened, about 5 minutes. Add the tomatoes, ginger, garlic, hot peppers and carrot to the pan. Stir and cook for an additional 7 minutes.
4. Add the spices and vegetables and stir it all together, coating everything in spice. Add the stock, sugar and vinegar. Bring to a simmer, cover the pot with a fitted lid and let cook for 10 minutes. Taste and season with more salt as necessary.
5. Add the raisins and beans. Mix in well. Then turn off heat.
6. Fill squash halves with mixture.
7. Bake at 375 degrees for 20-25 minutes.
8. After removing from oven, sprinkle with chopped parsley or cilantro.