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Stuffed honeynut squash with couscous, feta, fresh herbs, and a lemon wedge.
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5 from 4 votes

Stuffed Honeynut Squash with Couscous and Feta

Stuffed honeynut squash with couscous and feta! Hello fall, this stuffed honeynut squash recipe is truly everything
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Servings: 2
Author: Lindsey Baruch

Ingredients

  • 2 honeynut squash
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1 cup pearl couscous
  • 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • juice and zest of 1 lemon
  • sage and crumbled feta cheese for serving

Instructions

  • Roast your squash
    Preheat your oven to 400 degrees F. Slice your squash vertically, and scoop out the seeds. Place your squash skin down and flesh side up on a baking sheet with parchment paper. Season with extra-virgin olive oil, kosher salt and black pepper.
    Bake and roast under tender, about 40 to 50 minutes.
  • Make your couscous
    While that’s roasting, make your couscous according to the package instructions in a pot. Boil your water (you can use water or I feel like more depth of flavor when using vegetable broth, but that’s totally optional) and season your water with salt, pepper, turmeric powder and paprika. When it’s boiling, add in your couscous to cook. Stir the mixture of couscous to combine until finished, fluff out with a rice. Toss your couscous off the heat with half of your lemon juice and zest, finish off your dish with the other half.
  • Stuff!
    Stuff your roasted squash with the couscous. Finish off with crumbled feta, fresh sage and lots of lemon juice and zest. Serve.

Nutrition

Calories: 450kcal | Carbohydrates: 67g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 10mg | Potassium: 179mg | Fiber: 5g | Sugar: 0.1g | Vitamin A: 246IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg