vegetables |
traffic light squash boats
Serves 2
I discovered these whilst playing around with what to do with leftover squash after the nude skewers. If you use the top part for skewers, the bottom bulbous part with the seeds is ideal for this recipe. The traffic light part comes from the mixture of colours which struck me as I looked at the final meal!
Dairy free, nut free, meat free version...
Ingredients...
- Half a butternut squash - the bulbous part, with seeds scooped out.
- 100ml cous cous
- 100ml water
- Tbsp sun dried tomatoes, finely chopped
- Handful of cherry tomatoes
- Red pepper, chopped into inch chunks.
- Salt and pepper
- Tbsp oil
Optional:
- Red chilli finely chopped
Method...
- Heat the oven to 170°C.
- Cut the squash in half to make two 'bowls' and roast for 20-30 minutes in the oven on a baking tray with the cherry tomatoes and red pepper - drizzle all with oil and coat well.
- 10 minutes before serving, pour boiling water on the cous cous, stir in a little salt and leave to stand. When ready, add the sun dried tomatoes and red pepper and cherry tomatoes and any juice from baking tray. Season with more salt and pepper to taste.
- Place squash bowl on plate and fill with cous cous - you'll have plenty for extra.
Maybe serve with...
Serve with steamed green vegetables and/or a crisp green salad (hence the traffic lights!).
If you're serving with a salad, a lime and wholegrain mustard dressing works well - tbsp oil, squeeze lime juice, 2 tsp white wine vinegar and generous tip tsp of wholegrain mustard.
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