I’ve seen recipes for stuffed squash in my magazines and always thought they looked amazing, I just never got around to actually trying them out. So with our January health kick still going (surprisingly) strong, it seemed like the perfect opportunity. I was originally going to stuff my squash with couscous but was shocked to learn how little nutritional benefit it has — vegetarians use it a lot in their cooking and so it got the reputation as being super-healthy.
So here’s my just-as-affordable and much-much-healthier alternative, cauliflower couscous! It’s just as easy to cook and you’re getting all the extra goodies that the underrated cauliflower has to offer, such as helping aid with weight loss, being an anti-inflammatory and being loaded with vitamins C and K so it’s great for your bones and blood.
If you can’t get hold of a food processor, or yours got busted like mine, then you can grate the cauliflower to break it up. And you can have it raw if you prefer, just add the roasted veg to the uncooked cauliflower, stuff the squash and then serve. I much prefer it cooked though, and just a six minute blast in the microwave really isn’t much.
- 2 medium butternut squash
- olive oil for drizzling
- salt and freshly ground black pepper
- Pinch of dried oregano
- 1 red onion,cut into chunks
- 8-10 cherry tomatoes, halved
- 1 cauliflower
- handful fresh parsley, finely chopped
- 1 lime, cut into wedges (optional)
- leafy green salad to serve (optional)
- Preheat the oven to 200C/390F.
- Halve the squashes length ways and scoop out the seeds. Place on two baking sheets and score the flesh with a sharp knife. Drizzle with a little olive oil and season with salt and pepper and sprinkle with a good pinch of dried oregano. Roast in the oven for 40 minutes.
- Remove the baking sheets from the oven and add the red onion and tomatoes, drizzle with oil and season, return the trays to the oven for a further 10 minutes.
- Meanwhile, cut the cauliflower into florets and place into a food processor, pulse in 1 second pulsed until it has broken down to couscous sized granules. Place in a microwaveable dish and cover with clingfilm. Microwave on full power for six minutes.
- Remove the baking sheets from the oven, add the roasted vegetables to the cauliflower couscous along with half of the fresh parsley. Stuff the squashes with the couscous and return to the oven for a further 10 minutes.
- Scatter with the remaining parsley and a squeeze of lime, if you like.
- Serve with a leafy green salad.