STUFFED BUTTERNUT SQUASH
Stuffed Butternut Squash with Couscous and Vegetables, a delicious and healthy vegetarian dish inspired by the colours of Fall. A great dish for your Thanksgiving of Christmas dinner, but also fantastic all year around. It might be simple, but it's packed full of flavours, and can be enjoyed either as a side or a meal on its own.
Provided by Daniela Apostol
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees C (390 Fahrenheit).
- Cut the butternut squash in half lengthwise.
- Scoop out the seeds and place the two halves on a baking tray.
- Bake for an hour until the flesh is soft.
- Heat up the oil in a pan and add the onion chopped finely.
- Fry for 2-3 minutes until it softens, then add the chopped courgette and red pepper, give them a good stir, add the vegetable stock and boil for 15 minutes.
- Use a spoon to scoop out the flesh from the butternut squash, leaving about 1 1/2 cm around the edges.
- You can add some of the flesh to the pan. I enjoyed the rest of it on its own, it's super delicious!
- Take the pan off the heat, add the couscous and place a lid on the pan.
- After 5 minutes, remove the lip the fluff the couscous up with a fork.
- Season with salt and pepper and mix in the tomato purée.
- Stuff the butternut squash halves with the couscous, sprinkle some grated cheese over, and bake in the oven for a further 5-10 minutes.
- Garnish with freshly chopped parsley.
Nutrition Facts : Calories 513 kcal, Carbohydrate 92 g, Protein 14 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 14 mg, Sodium 1641 mg, Fiber 12 g, Sugar 17 g, ServingSize 1 serving
COUSCOUS-STUFFED ACORN SQUASH
Our Test Kitchen combined this popular winter squash with couscous, cherries, walnuts and seasonings and served it in the shell. Even kids will like this flavorful and filling dish.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender. , In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.
Nutrition Facts :
COUSCOUS-STUFFED ACORN SQUASH
A couscous salad is made of pistachios, carrots, cranberries, and garbanzo beans and stuffed inside an acorn squash. The salad is also flavored with cinnamon, cumin, and orange.
Provided by ainsliek
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush each squash half with 1/2 tablespoon olive oil. Place on a rimmed baking sheet, cut-sides down. Use a sharp knife to cut off a small section of the rounded squash, so it will sit flat when turned upside-down.
- Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.
- Meanwhile, combine garbanzo beans, orange juice, cinnamon, cumin, and remaining 1 tablespoon olive oil in a saucepan over low heat. Cook the beans for 10 minutes while the mixture slowly comes to a boil. Remove from the heat, stir in couscous, and cover with a lid. Let sit for 5 minutes.
- Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.
- Remove squash from the oven. Turn over and stuff with couscous mixture, firmly pushing it into each open cavity. Return to the oven and bake for 5 to 10 minutes more.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 71.3 g, Cholesterol 15.3 mg, Fat 21.4 g, Fiber 12.2 g, Protein 11 g, SaturatedFat 5.7 g, Sodium 299.5 mg, Sugar 12.2 g
VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS
A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies.
Provided by Sharone
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
- While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
- Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
- Remove squash from the oven and stuff with the couscous-veggie mixture.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 79.6 g, Fat 14.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 66.5 mg, Sugar 7.1 g
BUTTERNUT SQUASH STUFFED WITH COUSCOUS
Provided by Molly O'Neill
Categories side dish
Time 1h45m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Place the butternut squash, cut sides down, on a cookie sheet. Bake until tender, about 45 minutes, along with sweet potato. Scoop the pulp from both the squash and sweet potato. Set aside, reserving the squash shells.
- Combine the parsnips and broth in a small saucepan. Simmer gently over medium-low heat until tender, about 15 minutes. Set aside.
- Combine the sliced lemon, thyme and water in a saucepan. Simmer over medium heat until the water is reduced to 1/4 cup, about 10 minutes. Transfer to a blender. Puree until smooth. Set aside.
- Combine the squash and sweet potato flesh, parsnip and broth mixture and lemon puree in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the couscous and sage. Season to taste with salt and pepper.
- Fill the butternut squash shell with the couscous mixture. Cover with foil and bake until warmed through, about 20 minutes.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 1 gram, Carbohydrate 97 grams, Fat 3 grams, Fiber 17 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 421 milligrams, Sugar 13 grams
COUSCOUS & SAUSAGE-STUFFED ACORN SQUASH
If you have a tiny apartment, zero counter space and only two people to feed, hefty meals are out. This acorn squash with couscous is just the right size. -Jessica Levinson, Nyack, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut squash lengthwise in half; remove and discard seeds. Sprinkle squash with salt and pepper; place in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Add sausage; cook and stir 2-3 minutes or until lightly browned., Add stock; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until stock is absorbed. Spoon over squash. If desired, top with feta cheese.
Nutrition Facts : Calories 521 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 979mg sodium, Carbohydrate 77g carbohydrate (11g sugars, Fiber 8g fiber), Protein 25g protein.
More about "squash stuffed with couscous recipes"
COUSCOUS-STUFFED ACORN SQUASH - AMERICAN HEART ASSOCIATION
From recipes.heart.org
ROASTED STUFFED BUTTERNUT SQUASH WITH ISRAELI COUSCOUS AND …
From mayihavethatrecipe.com
SQUASH STUFFED WITH COUSCOUS RECIPE | EAT SMARTER USA
From eatsmarter.com
STUFFED BUTTERNUT SQUASH RECIPE - COOKIST.COM
From cookist.com
BUTTERNUT SQUASH STUFFED WITH COUSCOUS RECIPE - EASY RECIPES
From recipegoulash.cc
ISRAELI COUSCOUS STUFFED ACORN SQUASH - COOK WITH MANALI
From cookwithmanali.com
SQUASH STUFFED WITH COUSCOUS RECIPE - EASY RECIPES
From recipegoulash.cc
COUSCOUS-STUFFED SQUASH - DSM - DIABETES SELF-MANAGEMENT
From diabetesselfmanagement.com
COUSCOUS STUFFED BUTTERNUT SQUASH - THROUGH THE FIBRO FOG
From throughthefibrofog.com
RECIPE: COUSCOUS-STUFFED ZUCCHINI WITH GOAT CHEESE & SUMMER …
From blueapron.com
SQUASH COUSCOUS STUFFED RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
8 EASY STUFFED SQUASH RECIPES - FRESH EXCHANGE
From freshexchange.com
COUSCOUS & BEEF STUFFED BUTTERNUT SQUASH - GOOD FOOD AND …
From goodfoodandtreasuredmemories.com
BUTTERNUT SQUASH STUFFED WITH ORANGE COUSCOUS - CDKITCHEN
From cdkitchen.com
STUFFED HONEYNUT SQUASH WITH COUSCOUS AND FETA | LINDSEY EATS
From lindseyeatsla.com
KALE & SAUSAGE COUSCOUS STUFFED SQUASH IS HEALTHY, DELICIOUS FALL ...
From pinterest.ca
DELICATA SQUASH STUFFING WITH SAUSAGE AND COUSCOUS
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love