Vegan baby squash with dandelion and rice filling

In the Eastern Mediterranean, summer’s joy is found in the small treasures of the harvest—tender baby squash and the wild bitterness of dandelion greens. When stuffed with rice, herbs, and lemon, they become a dish that speaks of sunlight, earth, and simplicity. You don’t have to be vegan to savor it.

Ingredients:

For the squash:

• 4 young round squash (about 3-4 inches in diameter), hollowed out gently
• 2 apples (these can be filled or just roasted for sweetness.

For the filling:

• ½ cup short-grain rice (rinsed and drained)
• 1 cup fresh dandelion greens (washed, chopped finely)
• 1 small onion or scallion finally chopped (about ½ cup)
• 1 whole garlic (in it’s shell)
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground allspice
• Salt and pepper to taste
• ¾ cup of water 
• 2 tbsp fresh parsley, chopped
• Juice of ½ lemon

For cooking:

• 1 cup hot water diluted tomato paste and dried mint.

Instructions:

1. Prepare the filling:
   • Heat 2 tbsp olive oil in a pan over medium heat.
   • Sauté the onion until soft and translucent.
   • Stir in tomato paste, allspice, salt and pepper.
   • Add rinsed rice and chopped dandelion greens. Stir well.
   • Pour in ½ cup water or broth and cook on low heat until rice absorbs most liquid but is still a bit firm (about 7 minutes).
   • Remove from heat, stir in chopped parsley and lemon juice. Let cool slightly.
2. Prepare the squash:
   • Cut top part of the stem and keep it. Hollow out the young squash gently with a small spoon, leaving a sturdy shell.
   • Stuff each squash evenly with the rice-dandelion filling (do not overfill). Put back the stem part on.
3. Cook
   • Place stuffed squash upright in a deep pan.
   • 1 cup of water, pour gently around the squash.
   • Drizzle 2 tbsp olive oil on top.
   • Cover and simmer on low heat for about 30-35 minutes until squash is tender and rice is fully cooked.
4. Serve:
   • Serve warm or cold- optionally with a side of yogurt or a drizzle of lemon juice