Tahini Couscous-Stuffed Squash
For the squash: Preheat oven to 400F, and have ready large baking dish.
Slice squash in half, length-wise, then scoop out seeds and discard them. Poke several holes in the squash halves, with a fork, and set them cut-side up in the baking dish. Add 1/4-inch of water to the baking dish, then lightly spray squash with cooking oil, and sprinkle with salt and pepper.
Roast squash for 30 minutes, or until fork tender. Start on filling and sauce, in the meantime.
In a saute pan, over medium heat, warm the oil. Once hot, add onion and celery to the pan, sautéing for 3 to 5 minutes, or until onions are translucent. Next, add Wild Garden Couscous Pilaf to the pan, and cook for 2 minutes.
Lastly, add arugula, parsley, mint, sesame seeds, and pepper to the mixture, cooking until arugula is wilted. Season with pepper, to taste.
For the sauce: In a small bowl, whisk tahini, water, lemon juice, agave, and salt together until completely smooth.
To assemble: Once squash is roasted, divide filling between the 4 halves, then drizzle with tahini sauce, and top with pomegranate seeds, plus more sesame seeds and parsley. Serve while hot, and enjoy!
Add even more greens to the dish by plating the squash on a platter lined with them. It also looks gorgeous!
Ingredients
Directions
For the squash: Preheat oven to 400F, and have ready large baking dish.
Slice squash in half, length-wise, then scoop out seeds and discard them. Poke several holes in the squash halves, with a fork, and set them cut-side up in the baking dish. Add 1/4-inch of water to the baking dish, then lightly spray squash with cooking oil, and sprinkle with salt and pepper.
Roast squash for 30 minutes, or until fork tender. Start on filling and sauce, in the meantime.
In a saute pan, over medium heat, warm the oil. Once hot, add onion and celery to the pan, sautéing for 3 to 5 minutes, or until onions are translucent. Next, add Wild Garden Couscous Pilaf to the pan, and cook for 2 minutes.
Lastly, add arugula, parsley, mint, sesame seeds, and pepper to the mixture, cooking until arugula is wilted. Season with pepper, to taste.
For the sauce: In a small bowl, whisk tahini, water, lemon juice, agave, and salt together until completely smooth.
To assemble: Once squash is roasted, divide filling between the 4 halves, then drizzle with tahini sauce, and top with pomegranate seeds, plus more sesame seeds and parsley. Serve while hot, and enjoy!
Add even more greens to the dish by plating the squash on a platter lined with them. It also looks gorgeous!
