A colourful, fresh and clever dish.

Ingredients

• 3 round squashes
• 1/4 cup split peas
• 1/4 cup rice
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1/4 lb ground meat
• 2 tbsp tomato paste
• 1/4 scallions, chopped
• 1 cup parsley, chopped
• 1 tsp dried tarragon (if using fresh, chop just a few leaves)
• 2 tsp advieh
• salt & pepper

Method

Step 1

Cook split peas and rice for 30 minutes. Make sure that you season with salt.

Step 2

Sauté onion and garlic in oil. When translucent add ground meat. Season with salt and cook until meat is well cooked.

Step 3

Add 1 tbsp of tomato paste with 1/4 cup of water. Let reduce until juices are absorbed.

Step 4

In the mean time cut the top part of the squash.

Step 5

Carve out the flesh and save for later use.

Step 6

Rub the inside of the squash with a little salt.

Step 7

In a bowl mix rice, split peas, cooked ground meat, parsley, chives, tarragon, and advieh. Add a pinch of pepper and adjust salt if needed.

Step 8

Mix well together. Load the mixture into the squash.

Step 9

In a pan bring 1 cup of water to boil. Add 1 tbsp of tomato paste and a pinch of salt.

Step 10

Place the squashes in the pan, cover, and bake in 375° oven for 45 minutes. Uncover and cook until a fork easily penetrates in the skin. While cooking baste he squashes with the juices.

Step 11

Serve the squash with some of its juices.