Squash Kussa & Dilled "Labneh" Recipe

Name: Squash Kussa & Dilled "Labneh"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini or summer squash, halved & flesh scooped out; 1 cup cooked beluga lentils; 1 cup walnut pieces, toasted; 1 teaspoon unsweetened cocoa powder; 1 teaspoon tomato paste; 1 teaspoon marmite; 1/4 cup dried shitake mushrooms; 1 teaspoon ground cumin; 1/2 teaspoon allspice; 1/2 teaspoon ground cinnamon; 2 tablespoons dried currants; 2 teaspoons minced garlic; 1/2 yellow onion, thinly sliced; olive oil cooking spray; vegetable stock; 1 cup unsalted raw cashews, soaked overnight; 2 tablespoons each minced parsley, and dill; 6 ounces container unsweetened cultured coconut milk yogurt; Juice and zest of 1 lemon; 1 bunch finely chopped mint, finely chopped

Servings: persons

4 medium zucchini or summer squash, halved & flesh scooped out
1 cup cooked beluga lentils
1 cup walnut pieces, toasted
1 teaspoon unsweetened cocoa powder
1 teaspoon tomato paste
1 teaspoon marmite
1/4 cup dried shitake mushrooms
1 teaspoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
2 tablespoons dried currants
2 teaspoons minced garlic
1/2 yellow onion, thinly sliced
olive oil cooking spray
vegetable stock
1 cup unsalted raw cashews, soaked overnight
2 tablespoons each minced parsley, and dill
6 ounces container unsweetened cultured coconut milk yogurt
Juice and zest of 1 lemon
1 bunch finely chopped mint, finely chopped

1
Puree cashews with the yogurt, lemon juice, half of the mint, 2 tbsp. each of the dill and parsley, Season with salt, and let sit for 30 minutes at room temperature. Chill until ready to serve.
2
Preheat oven to 350F. Place zucchini on a parchment lined baking sheet, flipped upside down. Bake for 15 minutes. Remove and let rest.
3
Place cumin, allspice, cinnamon, tomato paste, and cocoa powder in a skillet with garlic and onion. Add in 1 cup vegetable stock and cook until translucent and beginning to stick. Deglaze pan with more stock, and cook until onions are caramelized. Place mushrooms in a food processor, grind into a fine powder. Add in lentils, onion mixture, and walnuts, and pulse until crumbly, resembling ground beef. In a skillet, add onion, tomato paste, cumin, cinnamon, and allspice with 1 cup vegetable stock or water. Fold in currants, stuff mixture into zucchini boats and spray with oil and sprinkle with sea salt.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 medium zucchini or summer squash, halved & flesh scooped out, 1 cup cooked beluga lentils, 1 cup walnut pieces, toasted, 1 teaspoon unsweetened cocoa powder, and more.

Yes, Squash Kussa & Dilled "Labneh" falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash Kussa & Dilled "Labneh"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions