Ingredients

  • 4-5 mini squash, eight-ball or yellow

Filling:

  • 1 cup black rice (Forbidden Rice)
  • 1/4 onion
  • 1 garlic clove
  • 1/2 cup cilantro
  • 1 tablespoon coconut oil
  • Himalayan pink salt
  • Fresh ground pepper

Topping:

  • 1/2 cup cherry tomatoes
  • 1/4 cup parsley, chopped
  • 1 thumb fresh ginger
  • 1 thumb fresh turmeric root
  • 1/4 cup extra virgin olive oil
  • 1 lemon (squeeze juice)
  • 1 teaspoon paprika
  • Himalayan pink salt
  • Pepper

Directions

Rice Directions:

  1. Make the rice using a rice cooker or pot. Use the 2 to 1 water to rice ratio.
  2. In the rice cooker, place water, rice, finely chopped onion and garlic, salt and pepper to taste, and a teaspoon of coconut oil.
  3. In a pot, bring water to a boil, add rice, and then cover while reducing heat to medium/low and allow rice to lightly boil until ready (about 35-45 minutes depending on the pot/pan and heat).
  4. When done, remove rice and place in a mixing bowl. Finely chop cilantro and add to the rice and mix.

Squash Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut the top off the squash and core the squash with a teaspoon or melon baller.
  3. Lightly coat the squash with coconut oil and lightly sprinkle with pink salt and pepper.
  4. Place squash on a baking sheet and bake for about 25-30 minutes.
  5. Pull out the squash, fill them with black rice, and place them back in the oven for about 10-15 minutes to finish them off and allow for the flavors to bake in together.

Sauce Directions:

  1. Finely slice cherry tomatoes, finely chop parsley, and add into a mixing bowl.
  2. You can either finely grate the turmeric and ginger root, blend it with the lemon juice and extra virgin olive oil, or juice the fresh roots in a juicer and then mix them in with the other ingredients.
  3. Combine the fresh root juice/blend with the finely chopped parsley, the finely sliced cherry tomatoes, paprika, lemon juice, and extra virgin olive oil. Add pink salt and pepper to taste in a mixing bowl and mix/crush ingredients together for a couple minutes.
  4. Once the squash are ready, plate them, and spoon the sauce over them until the top is covered. Then enjoy!

* You can select a side of your choice. Pictured here are herbed-roasted purple potatoes set on top of mixed fresh herbs and greens.


 

recipe_pablo2ABOUT THE CHEF

Chef’s Name: Pablo A. Fernandez
Family: Parents – Eleazar and Susy Fernandez,
Brother – Branko, Sister – Priscilla
Community: Del Mar
Hobbies/Interests: I love teaching people about nutrition-based food healing, living a well-balanced and vibrant life, and I enjoy giving back to my community.
Favorite Local Activity: Hiking Torrey Pines and surrounding trails!
About the Recipe: This is the perfect fall seasonal recipe; a lot of the ingredients are available locally and in season during this time.
About the Chef: I was born in Guatemala and raised in California. I grew up in a holistic-minded home that combined a rich Latino heritage with forward- thinking health and wellness principles. After spending ten years in finance as an entrepreneur and corporate executive, I decided to leave to reconnect with my roots and pursue nutrition and wellness. I attended the Institute for Integrative Nutrition and traveled through parts of Asia, Europe, and Latin America to learn about different cultures with a plan to create something unique in the world of wellness in Southern California. Through my journeys one thing I’ve held true to my heart is the love that was passed down through food with a servant spirit from my great grandmother, grandmother, and mother. I am the founder/producer of Secret Table, an expression of my passionate love for food, community, and contribution. I also serve on the Board of Directors of the Autism Tree Project Foundation that assists with education, advocacy, screening, and mentoring for families impacted by autism in San Diego.


 

Get Published! Submit a recipe at www.delsolmagazine.com and win a $25 restaurant gift certificate!