You see, we’re looking for plant-based fake aways and meat alternatives. This eliminates the need to wear a real meat burger after a vegetarian. However, the real benefit of cutting meat (especially for the environment and intestines) comes from switching to different types of local seasonal plants. That’s why we regularly incorporate the heartfelt goodness of this stuffed squash from the Strong Bites series.
Do you think you need animal protein to recover from training? Think again. Squash is a little superhero, thanks to the fact that it hosts potassium and magnesium, the minerals that support nerve and cell function. In addition, it is rich in vitamins A and C, which are essential for bone health. These help build a hard-working immune system.
Pack with bean sprouts (still seasonal, thank you) and dried cranberries (great if you have something to use after Christmas) and enjoy the gut bacteria munching.
Couscous stuffed butternut squash recipe
Serve: 2-4
Cooking time: 1 hour
material:
2 butternut squash, cut in half and seeded
2 tablespoons of olive oil
150g couscous
150g bean sprouts, finely chopped
Two finely chopped sage leaves
Roasted chestnuts 100g, roughly chopped
Dried cranberry 25g
50g toasted pecan nuts, coarsely chopped
Sea salt and black pepper
Pomegranate seeds, offer
Method:
1. Preheat the oven to 200 ° C (fan assist) / 220 ° C / gas mark 7.
2. Place the butternut squash on a baking tray and sprinkle with oil, salt and pepper with the sides facing up. Roast in the oven for 1 hour or until softened and completely cooked.
3. In the meantime, follow the instructions in the packet to cook the couscous.
4. Heat a large frying pan over medium heat and add the remaining oil. When hot, add finely chopped sprouts and fry for 5-6 minutes until tender. Add sage and fry for another 1 minute.
5. Remove the pan from the heat and add couscous, chestnuts, cranberries and pecan nuts. Taste and adjust the seasonings as needed.
6. Scoop a little meat from the center of each butternut squash to make room for the couscous mixture (don’t throw it away! Freeze the excess butternut squash and use it for smoothies, or mash it to the side Can be used as a dish). Divide the couscous mix into squash and enjoy while warm.
