Surprising Ways to Eat Your Veggies that Actually Taste Amazing

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Stuffed Butternut Squash

Because there's more than just Hokkaido pumpkins, we've picked out the butternut squash and filled it with couscous and goat cheese. Crispy and delicious, this vegetable variation can turn any dinner into a feast.

Ingredients (serve 4):

• 2 butternut squashes
• 1 onion
• 1 clove of garlic
• 1 cup couscous
• 1.25 cups vegetable broth
• 2 cups arugula
• 1 cup cherry tomatoes
• 1 tbsp balsamic vinegar
• 2/3 cup crumbled goat cheese
• 2 sprigs of rosemary
• Salt and pepper for seasoning

Instructions:

1. Preheat the oven to 400°F.
   
2. Wash the butternut squash, cut lengthwise, and remove the seeds. Place the squash halves cut side up on a baking sheet and bake for about an hour.
3. Peel and finely chop the onion and garlic. Heat oil in a pan and sauté the onion and garlic. Add the couscous and deglaze with hot vegetable broth.
4. Remove from heat and let it swell for about 10 minutes until the couscous has absorbed the liquid.
   
5. Clean, wash, and shake dry the arugula. Wash and halve the tomatoes. Mix with the couscous. Add 2 tbsp oil and vinegar, and season with salt and pepper.
   
6. Scoop out the flesh from the squash halves with a spoon, chop it finely, and mix with the couscous. Fill the squash halves with the mixture and sprinkle with goat cheese.
   
7. Place back in the oven for another 10 minutes, then serve with fresh rosemary.

Enjoy!