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Pepper Squash stuffed with couscous salad is a great appetizer for any occasion. Easy to make, rich and delicious, so much so – that you want to make it again and again! It is also recommended for dinner with the family….Enjoy!
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Ingredients
- 6 Acorn Squash
- 1 Green Onion
- Parsley
- A handful Mint
- 1 Teaspoon Garlic
- 1 Teaspoon You may also use Silan Honey
- 1 Teaspoon Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 1 Cup Not cooked! Couscous
- 3/4 Cup Boiling Water
- As Needed Salt
- As Needed Ground Black Pepper
- 1 Tablespoon Canola Oil
Instructions
- Cut each squash in half and place in a cookie bag.
- Place in the oven at 400F for 25 minutes - until the squash softens.
- Remove from the oven and out of the bag and arrange nicely in a tray.
- Mix together the garlic, balsamic vinegar, honey and olive oil - Spread over the squash and place in the oven for 10 minutes.
- Meanwhile, prepare the salad.
- Prepare the couscous with boiling water, canola oil, salt and pepper – or using the instructions of the bag.
- Remove the pumpkin from the oven again.
- Chop the greens and mix with couscous.
- At this point – the squash should have a sugary liquid. Now lightly put the couscous salad in the squash, while lightly mixing in order for all the flavors to be absorbed.
- Bake in the oven 10 minutes.
- Add a little bit of olive oil to the squash.
- Ready!
- Bon Appetit!
