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Couscous Stuffed Butternut Squash
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Couscous Stuffed Butternut Squash Boat

Recipe for a vegan Mediterranean Couscous Stuffed Butternut Squash Boat. It’s healthy, flavorful, and the PERFECT fall dish!
Course Main Course
Cuisine Mediterranean, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Calories 427kcal
Author Elephantastic Vegan

Ingredients

Butternut Squash Boats

  • 1 butternut squash
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt

Mediterranean Couscous

  • 1 cup water
  • 1 teaspoon lime juice
  • 1 teaspoon za'atar spice mix + more to sprinkle on top
  • 1/2 teaspoon mild curry powder
  • 1/4 teaspoon salt
  • 1/2 cup couscous
  • 1/4 cup pitted green olives chopped
  • 2 tablespoons sun-dried tomatoes preserved in oil chopped
  • 1 tablespoon chopped fresh parsley + more to sprinkle on top

Instructions

  • Preheat the oven to 400°F/200°C.
  • Cut the butternut squash in half and remove the seeds. Carefully score the inside with a diamond pattern. Brush the inside with olive oil and sprinkle it with salt.
  • Add the butternut squash halves with the inside down on a baking tray lined with parchment paper. Bake it like that for 20 minutes; then flip them over and bake for another 10 minutes.
  • For the couscous: In a large pot, bring water, lime juice, curry powder, salt, and za’atar seasoning to a boil. Remove it from the heat and add the couscous. Let it soak with the lid on. It will be done in ± 5 minutes. Then add chopped green olives, sun-dried tomatoes, and parsley.
  • Fill the butternut squash with the couscous. And top with more Za'atar seasoning and chopped parsley. Enjoy!

Nutrition

Calories: 427kcal | Carbohydrates: 82g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 765mg | Potassium: 1656mg | Fiber: 12g | Sugar: 8g | Vitamin A: 40313IU | Vitamin C: 98mg | Calcium: 225mg | Iron: 4mg