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Couscous-Stuffed Red Kuri Squash #SundayFunday

 

Today we're in our second week of a new blogging group; a fun group will be sharing recipes on Sundays. Low stress, just a great group of gals that I am happy to blog alongside. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating.  


Today, we are sharing recipes with a Squash It To Me! theme. Rebekah wrote: "It's the season of winter squash - pick your favorite type and share a cozy fall recipe with anything from butternut, to pumpkin, to acorn, to spaghetti. Sweet or savory dishes, main dish or side dish - show us how you squash!" Luckily I had a bunch of squash from our CSA and our own garden.

Here's the line-up of the recipes for this week...

Couscous-Stuffed Red Kuri Squash

This is an easy recipe to whip up in the middle of the week. Dinner is on the table in less than an hour! Feel free to use whatever squash you have. You can see that I used acorn squash, red kuri squash, and an orange kabocha squash.

Ingredients serves 6
  • 3 squashes (the other in the photo was used for something else!) 
  • olive oil for drizzling plus more for cooking veggies
  • 2 to 3 cups cooked couscous (I steamed mine in veggie stock for more flavor)
  • 1/2 cup red onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1/2 cup dried mulberries (you can use any dried fruit to add a pop of sweetness)
  • 2 to 3 Tablespoons olive oil
  • 1 to 2 Tablespoons vinegar, to taste (I used a balsamic vinegar)
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
Procedure

Preheat oven to 400 degrees Fahrenheit. Slice squash in half, lengthwise. Scoop out the seeds and strands. Drizzle with olive oil and invert into your baking dish. Roast until tender, approximately for 60 to 75 minutes. While the squash roasts, make your couscous filling


Couscous
Add a splash of olive oil to a pan and stir in red onions, celery, and carrots. Cook until the veggies are softened and onions beginning to turn translucent. You can even caramelize them if you prefer, but I didn't want my dish too sweet though. Place the veggies in a large mixing bowl.

Stir in the cooked couscous and dried mulberries. Add in the olive oil and vinegar. Toss to coat. Season to taste with salt and pepper.


To Serve
Place roasted squash on your serving dish. Fill the hollow with couscous. Serve immediately.

Next week the #SundayFunday bloggers will be back with recipes that get you into the holiday spirit. Stay tuned...

Comments

  1. That looks so flavorful and hearty. Such a perfect fall meal!

    ReplyDelete
  2. What an excellent idea to use the squash as bowls, looks awesome!

    ReplyDelete
  3. I guess I need to go pick up some more squash. Those look so good.

    ReplyDelete
  4. That filling looks wonderful - this sounds like a perfect fall dinner!

    ReplyDelete

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