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Whole baked squash with spiced couscous

Whole baked squash with spiced couscous

Name: Whole baked squash with spiced couscous
Total time: 1 h
Yield: serves 2
Cuisine: British
Ingredients: 2 tbsp dried sour cherries or dried cranberries; 2 acorn squash or other small squash seeds scooped out and brushed inside with olive oil; 1 teacup soaked in 1 teacup of boiling water with a few saffron threads couscous; 4 tbsp pistachios; 3 tbsp parsley chopped; 1 tsp harissa depending on how hot you like it; 1 tsp (optional) available from seasonedpioneers.co.uk ras-el-hanout; (optional) available from Middle Eastern shops or Sainsbury’s Special Selection pomegranate molasses; melted butter to serve

Published: March 25, 2015 at 3:05 PM

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serves 2

Easy

Total time: 1 hr

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The best filling for squash. This whole baked dish using acorn squash is stuffed with couscous and spiced with ras-el-hanout, harissa and pistachio - all of which give it an interesting Middle Eastern flavour. Drizzled with pomegranate molasses to finish balances the sweetness of the squash and the spices.

Vegetarian

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Ingredients

Nutrition

2 tbsp dried sour cherries or dried cranberries
2 acorn squash or other small squash

seeds scooped out and brushed inside with olive oil
1 teacup soaked in 1 teacup of boiling water with a few saffron threads couscous
4 tbsp pistachios
3 tbsp parsley

chopped
1 tsp harissa

depending on how hot you like it
1 tsp (optional) available from seasonedpioneers.co.uk ras-el-hanout
(optional) available from Middle Eastern shops or Sainsbury’s Special Selection pomegranate molasses
melted butter

to serve

Nutrition: per serving

kcal471
fat12.4g
saturates0g
carbs83g
sugars0g
fibre7.1g
protein12g
salt0.05g

Method

step 1

Roast the squash at 200C/fan 180C/gas 6 for 30-40 minutes or until tender. Mix the rest of the ingredients together, stuff the squash and bake for a further 10 minutes. Serve with extra melted butter and pomegranate molasses (if using) spooned over.

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