for 4 person

Squash

6	patty pan squashes (e.g. ProSpecieRara orange patty pan)
2 tbsp	olive oil
½ tsp	salt

Filling

	oil, for frying
2	garlic cloves, squeezed
1	aubergine (approx. 150 g, cut into cubes
½ dl	balsamic vinegar
150 g	quinoa
2	tomatoes, cut into cubes
4 tbsp	raisins
3 tbsp	oregano, finely chopped
2 tbsp	peppermint, finely chopped
1 dl	water
½ tsp	fennel seeds, finely crushed using a mortar and pestle
¾ tsp	salt
a little	pepper

Return to the oven

180 g

plain yoghurt

How it's done

Squash

Cut the top off the squash, set aside. Scoop out the squash flesh using a melon baller, leaving a border of approx. 2 cm. Roughly chop the squash flesh. Brush the squash skins with oil, season with salt, place on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Filling

Heat the oil in a pan, add the garlic and sauté briefly. Add the aubergine and cook for approx. 5 mins. Add the squash flesh and cook for approx. 2 mins. Pour in the balsamic and reduce briefly. Add the quinoa, tomatoes, raisins and herbs. Pour in the water, season, cover and simmer for approx. 10 mins. Spoon the filling into the squash skins.

Return to the oven

Approx. 5 mins. Remove from the oven, spoon the yoghurt on top of the squash, serve.

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