These Couscous-Stuffed Delicata Squash make for a beautiful and comforting dish, to adorn your holiday table, this year!
Now that we’re jumping right into the holiday season, it’s important to have as many options as possible to serve your friends and family! Being that I end up making 90% of the dinner each year, I know that time is of the essence. It also helps when the recipe is easy and convenient!
Enter: Couscous-Stuffed Delicata Squash. These stuffed squashes utilize a premade pilaf, but take it up a notch with some familiar mix-ins, fresh herbs, tahini sauce, and juicy pomegranate seeds. I have to say, I don’t use pomegranates very often. But, when I was cracking this one open I was totally in awe of how the perils look like literal jewels, with facets and vibrant color. I probably stared at them longer than I’d like to admit, but that – and their flavor – is what makes them so special for this dish!
So, back to the filling, I used Wild Garden’s Couscous Heat & Serve Pilaf, which is a shelf-stable packet that you can get at most grocery stores. The couscous has chickpeas mixed in, marinated in a tomato-based sauce, and heats up in 90 seconds in the microwave! For this recipe, I wanted to add the traditional onion and celery to the filling, but add more Mediterranean flavors with parsley, mint, and tahini.
I highly suggest making this Couscous-Stuffed Delicata Squash as an untraditional side dish or entrée for your holiday table. I know it’ll be a hit! And if you want more suggestions on how to use other delicious Wild Garden products, check out my Tofu Shawarma Skewers and Arugula Bulgur Pilaf Salad.
- 2 small delicata squash
- 1 teaspoon sunflower oil
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 8.8 ounce package Wild Garden Heat & Serve Couscous Pilaf, or similar pre-cooked grains
- 1 cup packed, baby arugula
- 1 tablespoon minced parsley, plus more for garnish
- 2 teaspoons minced mint
- 1 teaspoon toasted sesame seeds, plus more for garnish
- Pinch of black pepper
- 1/4 cup pomegranate seeds
- 1/4 cup tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1/2 teaspoon agave nectar
- Pinch of salt
- 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!
I like to add even more greens to the dish by plating the squash on a platter lined with them. It also looks gorgeous!
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
This post is in partnership with Wild Garden, all words and opinions are my own. Posts like these help me to keep this blog around, and more recipes coming your way!