Stuffed Butternut Boats You may be used to seeing this bright orange vegetable …

Stuffed Butternut Boats
You may be used to seeing this bright orange vegetable during the Fall but when I got two of these oddly shaped foods in my @imperfectfoods box I knew I had to come up with something yummy!• You can serve these warm, but for the best summer salad this dish is great cold!i made this healthier version of a pasta salad using all the leftover veggies I had in my fridge but you can use whatever!• Butternut squash is a great vegetable for people with diabetes and those looking to regulate blood pressure. The rich vitamins and minerals in one serving of this orange veggie can help aid in digestion, immunity and healthy skin cell reproduction. •

Ingredients:
– 2 butternut squash – 1 cup of cooked Israeli couscous – 1/2 cup of chopped zucchini – 1/4 cup of onions
– 1/4 cup of black beans
– 1/4 cup of mushrooms
– 1/4 cup of chopped bell peppers
– 3 tbsp of olive oil
– 3 tbsp of fresh lemon juice
– 1-2 tbsp of cashew cream
– 1 tsp of garlic powder
– 1 tsp of sea salt
– 1/2 tsp of black pepper

Directions:
1. Preheat oven to 400
2. Cut squash in half lengthwise and place face down on baking sheet
3. Bake for 25-30 min
4. While squash is cooking, prepare couscous per the package directions
5. In a separate pan, add 1 tbsp of olive oil, chopped zucchini and onions. Sauté for 4-5 min
6. Add the rest of the veggies to the pan and continue to sauté
7. Once couscous is done, drain and add sautéed veggies, remaining olive oil, lemon juice and spices to the pot and stir to combine
8. Let squash cool or serve warm by scooping mixture into the center
Enjoy! •

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