Couscous Stuffed Butternut Squash

1. 1

   Cut the butternut squash in half.

2. 2

   Remove the seeds and spread the surfaces with olive oil.

3. 3

   Bake in the 200C oven for 50 minutes.

4. 4

   Heat the remaining olive oil in a small pot and cook the onion until tender.

5. 5

   Add the Tabasco sauce to flavor.

6. 6

   Fill a separate pot with 150 ml of hot water, then add the cumin and coriander.

7. 7

   Stir and add the couscous.

8. 8

   Cover with a lid and leave for 5 minutes.

9. 9

   There's no need to heat the pot.

10. 10

    Combine the onion from Step 2, the couscous from Step 3, and the Sultana raisins.

11. 11

    Use a spoon to scrape out the insides of the butternut squash.

12. 12

    Combine the butternut squash flesh with Step 4.

13. 13

    Stuff the butternut squash skins from Step 5 with the filling from Step 6.

14. 14

    Sprinkle with Parmesan cheese and bake in the oven for 10 minutes.

* Per serving · 4 servings · Values may vary.