You will need:
3 medium squashes
1 cup couscous
250 ml chicken or vegetable stock (hot)
200 g leeks (sliced)
400 g white mushrooms (sliced)
4 garlic cloves (chopped)
1 small chilli pepper (chopped)
150 g feta cheese (crumbled)
1 handful of fresh parsley (coarsely chopped)
Olive oil for frying
Salt and pepper to taste
Preparation:
1. Preheat the oven to medium-high temperature. Cut the squashes in half, scoop out the seeds, brush with oil, season with salt, wrap in foil and bake for 30–40 min until soft.
2. While the squashes bake, prepare the filling: pour boiling stock over the couscous, cover and let it swell.
3. Heat oil in a pan on the stove and sauté the leeks, mushrooms, garlic and chilli pepper.
4. Mix the swollen couscous with the fried vegetables, stir in the feta cheese and parsley.
5. Unwrap the baked squashes from the foil, fill with the stuffing, sprinkle with seasoning and serve.
2. While the squashes bake, prepare the filling: pour boiling stock over the couscous, cover and let it swell.
3. Heat oil in a pan on the stove and sauté the leeks, mushrooms, garlic and chilli pepper.
4. Mix the swollen couscous with the fried vegetables, stir in the feta cheese and parsley.
5. Unwrap the baked squashes from the foil, fill with the stuffing, sprinkle with seasoning and serve.