Hang on to your hats because we are taking squash to a whole new level today! We are going to get wild & crazy and stuff it…that’s right…stuff it! This is a recipe that would be great to dig into your pantry and get creative or stick solely to the recipe below. They beauty is that it is up to you!

Squash is a sure sigh on the season change and the shift in how we eat. It is a great vegetable to roast, grill and eat minimally. Squash offers a great texture and a natural sweetness unlike any other vegetable out there…in my opinion.

Pumpkin stuffed with couscous, zucchini and cheese Dorblu

Couscous Stuffed Squash

~ 1 butternut squash, halved and de-seeded

~ 1 zucchini, chopped

~ 2 cloves garlic, minced

~ 1 onion, finely chopped

~ 1 tablespoon olive oil

~ 1 cup cooked couscous

~ 1/2 cup vegetable broth

~ 1 cup goat cheese, crumbled

~ 2 tablespoons fresh herbs {rosemary, sage, thyme} chopped

Pre heat oven to 375 degrees. Cut the squash, lengthwise in half and scoop out the seeds.

Heat 2 tablespoons olive oil in a pan and saute’ garlic and onion for about 5 minutes. Then add your fresh herbs and cook for another 3-5 minutes.

Add in the vegetable broth, couscous and stir until the couscous mixture soaks in some of the moisture. Add in goat cheese and stir until incorporated.

Scoop in the couscous mixture into the squash halves, packing tight. Press the halves together. Rub the skin of squash with olive oil and then wrap it in foil. Place on a baking sheet and bake for 1.5-2 hours or until squash is tender.

Pull out of the oven and let cool for 10 minutes, unwrap and dig in!

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