Description
Tender squash halves filled with creamy roasted garlic couscous, olives, cottage cheese, and herbs. A Mediterranean vegetarian dish perfect for meal prep.
Ingredients
2 yellow squash
2 zucchini
1 ¾ cups cooked roasted garlic couscous (or similar variety)
1 tablespoon olive oil
1 tablespoon artichoke tapenade
¼ cup sliced kalamata olives
1 ½ cups cottage cheese
2 tablespoons crumbled feta cheese
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cracked black pepper
Chopped parsley, for garnish
Paprika, for garnish
Instructions
1. Preheat your oven to 375°F.
2. Cook couscous according to the package directions to make 1¾ cups.
3. While the couscous is cooking, wash the squash and zucchini, then cut them in half lengthwise.
4. Scoop out the centers with a spoon to create room for stuffing.
5. Drizzle the hollowed squash with olive oil and place them on a greased baking sheet.
6. In a large bowl, combine the cooked couscous with the artichoke tapenade, cottage cheese, feta, olives, thyme, oregano, and black pepper. Stir well.
7. Fill each squash half with the couscous mixture.
8. Bake for 25 minutes until the squash is tender.
9. Remove from the oven and sprinkle with parsley and paprika before serving.
Notes
You can substitute delicata or butternut squash for a sweeter and heartier version.
For added protein, mix in chickpeas or white beans.
Best enjoyed fresh, but stores well for 3–4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy Comfort Food
- Method: Baking
- Cuisine: Mediterranean-Inspired