Couscous Stuffed Butternut Squash

Name: Couscous Stuffed Butternut Squash
Yield: 2 servings
Cuisine: American
Ingredients: 1 Butternut squash; 2 tbsp Olive oil; 1 Onion (minced); 2 tbsp Tabasco; 1 tsp Cumin powder; 1/2 tsp Cinnamon powder; 1 tsp Coriander powder; 100 grams Couscous; 50 grams Sultana raisins; 1 Parmesan cheese

cookpad.japan @cookpad_jp

I'm currently into vegetarian cooking, so I came up with a recipe that uses my favorite butternut squash.

Recipe by Yumitchell

I'm currently into vegetarian cooking, so I came up with a recipe that uses my favorite butternut squash.

Recipe by Yumitchell

cookpad.japan @cookpad_jp

I'm currently into vegetarian cooking, so I came up with a recipe that uses my favorite butternut squash.

Recipe by Yumitchell

I'm currently into vegetarian cooking, so I came up with a recipe that uses my favorite butternut squash.

Recipe by Yumitchell

Saved

Ingredients

2 servings

1Butternut squash
2 tbspOlive oil
1Onion (minced)
2 tbspTabasco
1 tspCumin powder
1/2 tspCinnamon powder
1 tspCoriander powder
100 gramsCouscous
50 gramsSultana raisins
1Parmesan cheese

Saved

Steps

1

Cut the butternut squash in half. Remove the seeds and spread the surfaces with olive oil. Bake in the 200°C oven for 50 minutes.
2

Heat the remaining olive oil in a small pot and cook the onion until tender. Add the Tabasco sauce to flavor.
3

Fill a separate pot with 150 ml of hot water, then add the cumin and coriander. Stir and add the couscous. Cover with a lid and leave for 5 minutes. There's no need to heat the pot.
4

Combine the onion from Step 2, the couscous from Step 3, and the Sultana raisins.
5

Use a spoon to scrape out the insides of the butternut squash.
6

Combine the butternut squash flesh with Step 4.
7

Stuff the butternut squash skins from Step 5 with the filling from Step 6. Sprinkle with Parmesan cheese and bake in the oven for 10 minutes.