Serve as a main meal or side-dish.
Serves 2-3
Preheat the oven to 400F (200C)
A. Squash:
1 Tbs. (15 ml) olive oil
1/2 tsp. (2,5 g) each: ground cinnamon and black pepper
1-2 medium organic squashes, cut in half lengthwise
1. Line a rimmed baking sheet with parchment paper.
2. In a bowl, stir together the oil, cinnamon, and black pepper.
3. Slice a bit off the bottom so it will stand upright.
4. Rub the halves with oil mixture and place them cut down on the baking sheet.
5. Bake for 25 minutes or until the squashes are tender with a folk.
B. Couscous:
1/2 cup (90 g) couscous
1 Tsp. (dairy-free) organic butter
1/2 cup (75 g) chopped organic onion
1 medium organic apple, diced
1/3 cup (40 g) organic dried: apricots or cranberries
1/3 cup (40 g) organic toasted chopped nuts
fresh sage leaves, thinly sliced
handful of organic raisins.
1/2 cup (75 g) crumbed (dairy-free) feta cheese
1. Make the couscous according to package directions. Drain well.
2. Heat a skillet over medium-high heat and add the butter.
3. Once it melted, add the onion and sauté for 2-3 minutes, stir.
4. Add the apple and sauté for 2-3 minutes.
5. Add the couscous, nuts, and dried fruit(s), and raisins, stir.
6. Add the sage and feta cheese, stir.
C. Assemble:
1. Spoon the couscous into the squash halves.
2. Sprinkle with extra feta and sage.
