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Butternut stuffed with spinach-and-tomato couscous

By Hannah Lewry
4
Easy
15 minutes
40 minutes

Ingredients

  • 1 butternut
  • 1 T olive oil
  • Sea salt, a pinch
  • 80 g baby spinach, chopped
  • 1 cup couscous
  • 4 T Woolworths tomato and basil pasta sauce
  • radishes, sliced, for topping
  • spring onions, sliced, for topping
  • chilli, grated, for topping
  • Hard cheese, grated, for topping

Method

Preheat the oven to 180°C.

Halve 1 butternut and remove the seeds. Rub with 1 T olive oil and sea salt, then bake for 40 minutes.

Mix 80 g chopped baby spinach, 1 cup cooked couscous, 4 T Woolworths’ tomato-and-basil pasta sauce, then spoon into the cooked butternut.

Top with sliced radishes, spring onions, chilli and grated hard cheese.

Discover more summer vegetable recipes here.