Couscous & Beef Stuffed Butternut Squash
Servings
4
Servings
4
Ingredients
Squash
Stuffing
Instructions
  1. Preheat oven to 350 F. Line a sheet pan with foil & butter.
  2. Cut butternut squash in half. Remove seeds & membrane. Rub oil on cut sides & place cut-side down on roasting pan, season with salt & pepper. Bake for 40 minutes or until tender but not soft.
  3. Place couscous in a mixing bowl. Pour boiling water over couscous & set aside until the couscous has absorbed all of the water. Fluff with a fork.
  4. In a saucepan, scramble fry ground beef in olive oil; add onion, celery & garlic. Cook, stirring frequently, until celery softens, about 3 minutes. Stir in seasonings & salt; cook for a couple of minutes. Remove from heat, add to couscous mixture & pepita seeds; stir gently until mixed. Set aside.
  5. Remove squash from the oven. Flip the squash so that the cut side is up. With a teaspoon, create a tunnel in the middle of the straight end of each squash, scooping out the flesh but leaving a border of flesh on each side. Remove the flesh, chop coarsely and gently mix into the couscous mixture. Divide the couscous between the two squash halves, filling the tunnel and the round hole that held the squash seeds.
  6. Return to the oven for about 10 minutes or until heated through. Cut squash into four to six portions and serve.
Recipe Notes
  • Adjust the amount of ground beef used according to the size of squash you have.