Little Gem Squash with Cous Cous Stuffing
4-6 little gem squash or other zucchini
small onion, diced
clove garlic, chopped
chopped quite small
1/2 red capsicum chopped quite small
1/2 cup cous cous
1/2 cube Massel chicken stock
fresh basil and oregano, chopped
100g feta, crumbled
Prepare squash- cut off tops and scoop out flesh. Steam until just tender.
Fry off onion and garlic gently in olive oil, when soft add capsicum and zucchini, continue to cook until they too soften, season with salt and pepper.
Meanwhile add cous cous to half a cup of boiling water with stock and allow to sit for 3-4 minutes. Fluff cous cous and add to onion mixture with the feta and chopped herbs. Stuff into little gem squash and cook in the oven for 15 minutes on about 180*.
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