Stuffed Butternut Squash by plantbased.traveler 🧡 A scrumptious approach to get pleasure from your squash and likewise nice for the upcoming holidays! Get the recipe beneath 👇🏼
1 medium sized butternut squash
1 cup chickpeas, cooked and rinsed
1 cup of pearl couscous or grain of selection, cooked
half of a small onion
three garlic cloves
1 tbsp olive oil
half cup pomegranate juice
1 tbsp harissa paste
half tbsp balsamic vinegar
three cups spinach, chopped
half cup pomegranate seeds
1 tbsp parsley, chopped
Salt to style
Preheat oven to 400 F/200 C.
Minimize butternut squash in half and scoop out the seeds.
Place on a lined baking sheet, lower aspect down, and bake for 45 minutes or till fork tender.
Within the meantime put together couscous or grain of selection in response to bundle instructions.
Finely cube onion and mince garlic.
Warmth up olive oil and sauté onions and garlic till aromatic, then add pomegranate juice and cook dinner till liquid is usually gone. Stir in harissa paste and balsamic vinegar, chickpeas, chopped spinach and couscous, and stir till heated by.
Eventually, add pomegranate seeds and chopped parsley, and season to style with salt.
Fastidiously scoop out a number of the butternut squash flesh to create house for the filling.
You’ll be able to both add that to your chickpea combination or use it for one more recipe.
Fill butternut squash and luxuriate in!