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Stuffed grilled squid

Veggie stuffed squid served with a homemade pesto sauce. 



Moringa sauce

  • 1 cup moringa
  • 2 cups spinach
  • 1 cup salted cashews
  • 1 tablespoon minced garlic
  • 1 teaspoon of salt and black pepper


  • 6-10 pcs of baby squid
  • 1 cup carrots, peeled and thinly diced
  • 1 cup celery, cut in thinly diced
  • 1 cup onion, cut and thinly diced
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon salt and black pepper


Moringa sauce 

  1. Blend moringa, spinach, salted cashews, minced garlic and salt and black pepper in a food processor or blender and season to taste. 
  2. Set aside to serve. 


  1. To clean squid separate the tentacles from the body and make sure the cartilage is removed. You will use the tentacles to close the squid after stuffing. 
  2. Before grilling season the squid with salt and pepper, and add a teaspoon of oil to the squid so that it will not stick. Grill both sides of the squid for three to five minutes. Serve with moringa sauce. Enjoy!


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