Couscous-stuffed Gem Squash with Chickpeas

You can enjoy these yummy gem squash delights on their own, or as a side dish with your favourite protein and starch! Perfect for Christmas or any holiday dinner!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Prepare the couscous according to the instructions on the box, season with olive oil, salt and black pepper.

Step 3

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.

Step 4

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.

Step 5

Preheat oven to 180°C.

Step 6

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.

Step 7

Roast for 15 minutes, give them a stir, and roast for another 15 minutes until golden and crispy.

Step 8

Stuff the shells with the gem squash mixture, top with the roasted chickpeas, cranberries (optional), pumpkin and sunflower seeds.

Step 9

Serve and enjoy!