Dolmeh Kadoo Halvayi (Stuffed Squash with Rice, Chickpeas and Herbs)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 1 butternut squash
- 150 g basmati rice
- 400 g tinned chickpeas
- 15 g fresh dill, chopped
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 464 kcal
- Protein
- 12.7 g
- Carbohydrate
- 70.4 g
- of which sugars
- 7.6 g
- Fat
- 13.3 g
- of which saturates
- 1.2 g
- Fibre
- 11.8 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Halve the butternut squash lengthways, scoop out the seeds and brush the cut sides with 1 tablespoon of the oil.
- 2
Roast cut-side down for 25 minutes, then scoop out most of the flesh, leaving a shell about 1.5cm thick, and chop the scooped flesh.
- 3
Cook the basmati rice in boiling water for 8 minutes until half-cooked, then drain.
- 4
Fry the onion in the remaining oil for 5 minutes, stir in the turmeric, then mix with the rice, chickpeas, dill and chopped squash flesh, and season well.
- 5
Pack the mixture back into the squash shells, cover with foil and bake for 20-25 minutes until piping hot.
- 6
Serve warm, cut into portions.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.