Stuffed Butternut Squash
By Pholosho Matondolo
Stuff it all up with goodies and “Walla dinner is served”!!
I love cooking for my husband, because he makes life so easy when one wants to explore with different ingredients and food. He mostly goes with the flow, what the wife feels like cooking and serving he welcomes and enjoys it with love, because he knows that it was also cooked and served from the heart. He is a meat lover, but from time to time does not mind a meatless meal and I, as a pescatarian, I like that a lot.
Mixing things up and trying out different non-meat dishes in my kitchen is something I often do.
At times, he will ask, as he is looking for his meat options: is this all for dinner? Is there more coming? I simply give him a big smile and say, well that’s dinner babe J. Amazingly, he always asks for more of my meatless dishes – Proud wife moment.
So this time around I tried out stuffed butternut squash for dinner, boy oh boy, he enjoyed it!
Stuffed butternut squash, for two!
2 medium halved butternut squash,
1 tablespoon, olive oil
Pinch of pink salt
250g ready prepared couscous
Handful fresh coriander, roughly chopped
1/4 cup chickpeas
1/4 cup calamata black olives
1/4 cup herb feta cheese, diced
1/4 cup baby marrow, cut into chunks
Few cherry tomatoes
Black pepper for taste
Fresh baby spinach leaves, rosemary and coriander
Preheat oven to 200C.
Brush the butternut squash with the olive oil, sprinkle with salt and bake for 40 minutes, or until soft. In the meantime mix together all other ingredients in a bowl.
When the squash is ready, remove from the oven and allow it to cool. Once the squash is cool, spoon the couscous mixture onto the squash. Try to divide it evenly, then bake for 15 to 20 minutes.
Remove from heat, garnish and serve.