We love pasta as much as the next person, but there ‘s nothing like switching up your recipe game and having something completely different that gets you totally excited for dinner time. This blue cheese couscous stuffed squash recipe is one of the ones we get really pumped about! It ‘s a dish that ‘s not hard to put together, but you can get so much flavor and it ‘s so deliciously filling, you really won’t believe it.
This recipe is both tasty and beautiful, so it ‘s a perfect choice for entertaining, and it ‘s not hard to prepare; this means you get lots of credit for a fabulous holiday dinner, without working yourself into oblivion in the kitchen! The couscous goes perfectly with the creamy, molten cheeses, and the squash cuts some of the bite from the blue cheese while simultaneously offering its own yummy, mildly sweet flavor to the mix. We can ‘t get enough of this and you won ‘t be able to resist it either–try it and see for yourself!
Cheesy Couscous Stuffed Squash
- 2 large butternut squash, halved lengthwise, seeds removed
- 1 cup uncooked couscous
- 1 1/3 cup vegetable stock
- 1 zucchini, rinsed and finely chopped
- 3/4 cup blue cheese
- 1/4 cup cream cheese
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- kosher salt and freshly ground black pepper, to taste
- 1/4 cup cheddar cheese, grated, optional
- Preheat the oven to 350 F.
- Season squash liberally with salt and pepper and drizzle with olive oil.
- Place cut side down on a baking sheet and bake for 45 minutes, or until just fork tender.
- Heat 1 tablespoon olive oil in a medium saute pan over medium-high heat and cook chopped zucchini until softened. About 8 minutes. Season with salt and pepper.
- Pour in vegetable stock and bring up to a boil.
- Once boiling, pour couscous in, cover, reduce heat and cook for 5-6 minutes, or until liquid is absorbed.
- Fluff couscous with a fork, then immediately stir in blue cheese and cream cheese.
- If using cheddar cheese, stir in 1/4 cup.
- Divide couscous mixture into hollowed out squashes, cover with foil and place in oven.
- Bake for 15-20 minutes, or until warmed through.
- Let cool 5 minutes and serve hot.
Recipe adapted from The New York Times