Giant Couscous Stuffed Squash Questa ricetta è disponibile anche in italiano.
This healthy roasted butternut squash filled with giant couscous and veggies is a perfect dish for warming up a rainy day. A must try for sure!
Hello guys! A few days back one of my friends suggested me to create something with pumkin since it’s in season and I had right a couple butternut squash on top of my pantry that were staring at me excited to be used (let’s pretend this for a moment).
So, as I usually do while (and the rare times) I’m chilling out I started thinking about how to use this in a recipe, and as usual a mix of gorgeous flavours and veggies started populating my mind, so I decided to give it a try.
And let me tell you, the flavours are so well balanced and rich that makes this cosy main dish perfect for fall.
The fun bit is that the preparation time is not very long at all, the only tricky and slightly annoying bit is to scoop out the flesh of the squash.
Giant Couscous Stuffed Butternut Squash Recipe
Ingredients:
1 Medium Butternut Squash
80 gr Giant Couscous
1/2 Can Borlotti Beans (keep their water)
1 Salad Tomato
1 Small Red Onion
1 Garlic Clove
2 tbsp Rapeseed Oil (or Olive/Vegetable)
1 tsp Vegetable Stock Powder
1 tsp Smoked Paprika
1 tsp Dry Sage
Water
Fresh Thyme
Rosemary
Salt
Pepper
Method:
1. Wash the squash and cut it in half lengthwise. Carefully remove the flesh of the squash making sure to leave a border of around 1 cm (to tender both the skin and the flesh you can microwave each half for a few seconds).
2. In a bowl combine the cous cous, the onion, the tomato and the squash pulp all finely cubed), the borlotti beans with their juice, a splash of oil, then the spices and the stock powder. Mix well then add around 1/2 cup of water.
3. Arrange the squash cases in a tray, season with salt and pepper and another touch of oil.
4. Stuff with the filling trying to include all or pretty much all the liquid (this will allow the couscous to cook properly). Drizzle with the remaining oil.
5. Bake in a preheated oven for 45 minutes at 180°. If it becames too dark after the first 20 minutes, cover with foil.
6. Serve both hot or cool/at room temperature. 
I’d love to hear what you all think of this recipe! Leave me a comment in the section below or tag me on Facebook or Instagram @avegtastefromatoz 🙂
I’ll leave you with some nutrition facts about this recipe. One serving (1 half of squash) contains less than 500 cal (479 to be precise), and the following macro and micro nutrients.
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