Couscous Stuffed Squash

Squash is one of my favorite foods to eat, and you can make so many delicious meals with squash. This meal prep is easy and will leave you full for hours. The roasted squash is stuffed with a protein packed, meatless stuffing and has a crispy outside full of flavor. Enjoy this recipe as a meal prep on the go or a quick night dinner.

Time: 35 MINS

Serves: 8

MACROS (per serving) CAL 146 PROTEIN 10 g FAT 6 g CARBS 18 g

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INGREDIENTS

• 2 yellow squash

• 2 zucchini squash

• 1 & 3/4 c Near East Roasted Garlic & Olive Oil couscous

• 1 tbsp olive oil

• 1 tbsp artichoke tapenade

• 1/4 c kalamata olives, sliced

• 1.5 c Good Culture cottage cheese

• 2 tbsp feta

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp cracked black pepper

• parsley and paprika for topping

PREPARATION

1. Preheat oven to 375 F.

2. Cook couscous according to package instructions (only need around 1 & 3/4 c)

3. While couscous cooks, wash squash and cut in half long ways.

4. Scoop seeds out of squash and drizzle with olive oil.

5. Once couscous has cooked, add seasonings, tapenade, cottage cheese, feta, and olives.

6. Stir until combined.

7. Place squash on a sprayed sheet pan and cook in oven for 25 minutes.

8. Once cooked, top with parsley and paprika.