Name: Moroccan Pilaf and Vegetable Stuffed Squash (Gluten-Free)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4-1/2 cups vegetable stock*; 4 tbsp olive oil; 1/2 tsp salt, or to taste; 1/2 tsp freshly ground pepper; 1/2 tsp turmeric; 1/2 tsp Ras El Hanout (optional); 1/4 tsp cardamom; 1/4 tsp cumin; Pinch chile flakes, optional; 1 large onion, chopped; 2 tsp minced garlic; 1/2 tsp minced fresh ginger; 1 bay leaf; 1 red bell pepper, stem and seeds discarded, finely chopped; 1 carrot, finely chopped; 2 cups raw long grain white rice, such as Lundberg Farms brand; 1/4 cup fresh or frozen corn kernels, optional; A large pinch of saffron threads, crushed; Finely minced fresh cilantro or parsley; 2 zucchini, trimmed, cut in half lengthwise then into thick slices; 2 tbsp olive oil; 2 acorn squash or other similar squash variety; Shredded Monterey Jack or Parmesan cheese (leave off for vegan); Minced parsley or cilantro, for garnishing