Stuffed Butternut Squash Mediterranean Style

A healthy and satisfying dish!

Recipe By: MiwaPucci (https://cookbuzz.com/kitchen/478)
Serves 2 Cook: 60 min

Ingredients

Butternut squash 1
Olive oil 1 tbsp
Salt a little
Couscous 30g
Hot water for couscous 50ml
Courgette (small) 1
Tomato (small) 1
Black olives 8
Oregano 1 tbsp
Feta cheese 100g
Parmigiano reggiano as required

Method

1
Cut the butternut squash in half lengthways and deseed. Drizzle olive oil on the cut surfaces and sprinkle with the salt. Roast in a preheated oven 200 ℃ for 30 minutes.
2
Leaving about 1cm deep flesh, hollow out the contents and chop finely. Soak the couscous in the hot water to soften.
3
Put the olive oil in a frying pan and stir fry the courgette cut into 5mm- 1cm slices.
4
Add the roughly chopped tomato and olives, hollowed out squash, couscous and oregano. Season with salt and pepper as you like.
5
Turn the heat off once it's cooked. Add the feta cheese cut to 1cm cubes and mix roughly. Stuff into the butternut squash halves and sprinkle grated parmigiano reggiano on top.
6
Bake for 15 minutes in an oven preheated to 200 ℃ to finish off.

Tips & Note

In Steps 1 & 2, be careful not to pierce the squash.

Stuffed Butternut Squash Mediterranean Style

A healthy and satisfying dish!

Recipe By: MiwaPucci (https://cookbuzz.com/kitchen/478)

Serves 2

Cook: 60 min

Ingredients

Butternut squash 1
Olive oil 1 tbsp
Salt a little
Couscous 30g
Hot water for couscous 50ml
Courgette (small) 1
Tomato (small) 1
Black olives 8
Oregano 1 tbsp
Feta cheese 100g
Parmigiano reggiano as required

Stuffed Butternut Squash Mediterranean Style

Recipe ID :2635 Posted on 11 MAY 2017

Serves 2

Cook 60min
views 325
printed 0

saved 1

A healthy and satisfying dish!

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Ingredients

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1
1 tbsp
a little
30g
50ml
1
1
8
1 tbsp
100g
as required

Method

Cook
1h
1
Cut the butternut squash in half lengthways and deseed. Drizzle olive oil on the cut surfaces and sprinkle with the salt. Roast in a preheated oven 200 ℃ for 30 minutes.
2
Leaving about 1cm deep flesh, hollow out the contents and chop finely. Soak the couscous in the hot water to soften.
3
Put the olive oil in a frying pan and stir fry the courgette cut into 5mm- 1cm slices.
4
Add the roughly chopped tomato and olives, hollowed out squash, couscous and oregano. Season with salt and pepper as you like.
5
Turn the heat off once it's cooked. Add the feta cheese cut to 1cm cubes and mix roughly. Stuff into the butternut squash halves and sprinkle grated parmigiano reggiano on top.
6
Bake for 15 minutes in an oven preheated to 200 ℃ to finish off.
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