When I saw these mini pumpkins patidous the market, I immediately fell in love in front of their ” mignonneté “. The thought that followed was, but that is what I going to do these minis patidous ?! Yes, because of time, I have to admit, I buy things which I have no idea of dishes, but just because it pleases me !

So why not stuffed, because, yes, a dish or you can eat the container it is when even top. It plunges her fork and grabs at the time the stuffing in the rice and the squash tender, just perfect !

Go my p’tites squash, you go for it ?!!!

Squash patidou stuffed with rice, lentils and cranberries {vegan}

Ingredients (for 2)

  • 2 mini squash patidous
  • 100 g of basmati rice
  • 40 g of lentils (type belluga or green le Puy)
  • 50 g cranberries
  • 1 onion
  • 1 tbsp of seeds of nigella
  • 1 c. c. of curry powder
  • 1 drizzle of olive oil
  • Salt and pepper


Wash and cut off the top part of the squash. Empty the seeds and dig-in, retrieving the pieces of squash removed. Cut these pieces into small cubes.

Preheat the oven to 200°.

Cook the rice as indicated on the package and stop cooking 3 minutes before the end. Drain and set aside. Do the same cooking with the lentils.

Snip the onion finely, heat a drizzle of olive oil in a frying pan and put to fry the onion for 10 minutes.

Mix together the rice, lentils, onions, cubes of squash, the cranberries, the spices and the seasoning. Fill the squash, and close them with their caps.

Bake for 30-35 minutes and cover if the squash turn brown too.

Written by Doc

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