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Giant Couscous Stuffed Butternut Squash

Cosy and tasty roasted butternut squash with fragrant giant couscous filling.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 2
Calories: 571kcal
Author: Adriana Z.

Ingredients

  • 1 Medium Butternut Squash
  • 80 g Giant Couscous also known as Pearl Couscous or Israeli Couscous
  • ½ Can Borlotti Beans
  • 1 Salad Tomato
  • 1 Small Red Onion
  • 1 Garlic Clove
  • 2 tablespoon Vegetable Oil
  • 1 teaspoon Vegetable Stock Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dry Sage
  • Water
  • Fresh Thyme
  • Rosemary
  • Salt
  • Pepper
Metric - US Customary

Instructions

  • 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).
  • 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 ½ cup of water.
  • Arrange the squash cases in a tray, season with salt and pepper and another touch of oil.
  • 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.
  • Bake in a preheated oven for 45 minutes at 180°. If it becames too dark after the first 20 minutes, cover with foil.
  • Serve both hot or cool/at room temperature.

Nutrition

Calories: 571kcal | Carbohydrates: 100g | Protein: 16g | Fat: 15g | Saturated Fat: 12g | Potassium: 1931mg | Fiber: 18g | Sugar: 12g | Vitamin A: 40869IU | Vitamin C: 93mg | Calcium: 251mg | Iron: 5mg