Couscous Stuffed Butternut Squash

Ingredients:

½ medium-sized butternut squash
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
2 tablespoons extra virgin olive oil
¼ cup dry couscous
1 teaspoon cumin
2 teaspoons apple cider vinegar
Salt, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Preheat the Oven:
Preheat the oven to 180°C (360°F) and line two baking sheets with parchment paper.

Prepare the Butternut Squash:
Slice the butternut squash in half lengthwise and scoop out the seeds with a spoon.
Place one half on a baking tray, drizzle with olive oil, brush the surface evenly, and sprinkle with salt.
Bake in the preheated oven for 45-60 minutes, until tender.

Prepare the Vegetables:

On the second baking tray, spread the diced yellow, red, and green bell peppers.
Drizzle with 1 tablespoon of olive oil and toss to coat.
Bake in the oven for 20-25 minutes, until the vegetables are softened and slightly caramelized.

Prepare the Couscous:
Place the couscous in a small bowl.
Pour boiling water over the couscous until just covered, then cover the bowl with a plate.
Let it sit for about 5 minutes.
Once the couscous has absorbed the water, fluff it with a fork.

Hollow Out the Squash:
Once the squash is tender, remove it from the oven and allow it to cool slightly.
Scoop out the flesh without piercing the bottom.

Mix the Stuffing:
Combine the flesh , roasted bell peppers and the cooked couscous and mix thoroughly.
Add cumin, a pinch of salt, and apple cider vinegar (if using) to the couscous-vegetable mixture and stir to combine.
Stuff the hollowed-out butternut squash with the mixture.

Garnish and Serve:
Garnish with freshly chopped parsley and serve warm.