Stuffed Butternut Squash by @plantbased.traveler 🧡 A delicious way to enjoy your squash and also great for the upcoming holidays! Get the recipe below 👇🏼
1 medium sized butternut squash
1 cup chickpeas, cooked and rinsed
1 cup of pearl couscous or grain of choice, cooked
1/2 of a small onion
3 garlic cloves
1 tbsp olive oil
1/2 cup pomegranate juice
1 tbsp harissa paste
1/2 tbsp balsamic vinegar
3 cups spinach, chopped
1/2 cup pomegranate seeds
1 tbsp parsley, chopped
Salt to taste
Preheat oven to 400 F/200 C.
Cut butternut squash in half and scoop out the seeds.
Place on a lined baking sheet, cut side down, and bake for 45 minutes or until fork tender.
In the meantime prepare couscous or grain of choice according to package directions.
Finely dice onion and mince garlic.
Heat up olive oil and sauté onions and garlic until fragrant, then add pomegranate juice and cook until liquid is mostly gone. Stir in harissa paste and balsamic vinegar, chickpeas, chopped spinach and couscous, and stir until heated through.
At last, add pomegranate seeds and chopped parsley, and season to taste with salt.
Carefully scoop out some of the butternut squash flesh to create space for the filling.
You can either add that to your chickpea mixture or use it for another recipe.
Fill butternut squash and enjoy!