A healthy gem squash recipe that is easy to make, looks gorgeous on your table and is incredibly flavourful and delicious!
- FOR THE GEM SQUASH:
- 3 gem squash , large
- Pinch of salt
- 1/2 cup wholewheat couscous
- 2 tbsp olive oil
- 1 garlic clove , minced
- Salt and black pepper to taste
- 2 tbsp dried cranberries , (optional)
- Handful of pumpkin seeds and sunflower seeds
- FOR THE CHICKPEAS:
- 410 g canned chickpeas , drained, rinsed and dried
- 3 tbsp olive oil
- 1/2 tsp turmeric
- 1/2 tsp cumin
- Salt and black pepper to taste
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TO MAKE THE GEM SQUASH:
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Slice the gem squash in half. In a large saucepan with enough water to cover the gem squash, bring the water to a boil with a pinch of salt, place the gem squash in the water and boil for 10 minutes or until tender. Place the gem squash on a plate to cool for about 10 minutes.
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Prepare the couscous according to the instructions on the box, season with olive oil, salt and black pepper.
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Scoop out the gem squash seeds with a metal spoon and discard. Then scoop the gem squash from the shells into a large bowl, keeping the shells to one side.
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Using the back of a metal spoon, mix the gem squash together with the olive oil, garlic and salt and pepper. Stir in the couscous.
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TO MAKE THE CHICKPEAS:
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Preheat oven to 180°C (350°F).
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Place the dried chickpeas in a baking dish and toss them in the olive oil, salt and black pepper, turmeric and cumin until well coated.
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Roast for 15 minutes, give them a stir, and roast for another 15 minutes until golden and crispy.
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TO ASSEMBLE:
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Stuff the shells with the gem squash mixture, top with the roasted chickpeas, cranberries (optional), pumpkin and sunflower seeds.
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Serve, and enjoy!
If you are having this side dish with a large meal with plenty of other dishes, you might want to use 4 or 5 small gem squash instead of 3 large gem squash, so that they go further and everyone gets a smaller portion.
