Serves: 6
Total Calories: 559
Prep time: n/a
Cook time: 30 minutes
Total time: 30 minutes

3 medium-size squash, yellow or zucchini
1 onion, minced
1/2 cup butter
1 cardamom pod, seeds crushed
1/3 cup almonds, blanched and ground
1 1/2 teaspoons coriander seed
freshly ground black pepper
whole saffron
1/4 cup yogurt
1 cup cream
2 teaspoons lemon juice
1/2 teaspoon salt

Split squash lengthwise and scoop out center, leaving wall 1/2-inch thick, and chop. Add onion and a pinch of saffron. Sauté in 1/4 cup butter for 5 minutes. Add yogurt and cardamom and simmer for 10 minutes. Add cream mixed with ground almonds, lemon juice, and salt. Simmer for 5 minutes. Place the mixture in squash shells, dot with remaining 1/4 cup butter, and sprinkle with coriander and pepper. Bake in a moderate oven (350°F) for 20 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 559
Calories from Fat: 287

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