Couscous Squash

It’s that time of year when all sorts of squash start showing up at the market. And that means it’s the time of year to enjoy one of my favorite solar lunches – stuffed squash. I don’t really use a recipe. I just use whatever I have on hand, so it comes out different, yet  delicious, every time. Any leftovers can be used as a side dish for dinner. Here’s how I made mine today.

Solar Baked Stuffed Squash


4 unsulfered sun dried tomatoes

2/3 cup hot water

1 medium sized winter squash

4 teaspoons olive oil, divided

1 clove garlic, minced

3 ounces feta cheese, crumbled

1/4 cup cooked chickpeas

1/2 cup dry couscous

salt and pepper to taste


Set Sun Oven out to preheat. In a small bowl, let the sun dried tomatoes soak in the hot water for about 10 minutes.

Cut the squash lengthwise. Remove the seeds. Place the squash halves, cut side up in a large, lidded roasting pan. Brush the inside each half with 2 teaspoons of the olive oil (1 teaspoon per half); set aside. Drain the tomatoes reserving the soaking water. Chop the softened tomatoes. In a medium bowl, combine the chopped tomatoes, garlic, feta, chickpeas. Season with salt and pepper. Add the couscous, stirring gently to combine. Carefully spoon the couscous mixture into the hollows of the prepared squash. Pour 1/3 cup of the reserved tomato water over the couscous in each half. Cover and bake in the Sun Oven until the squash is tender, 1 1/2 to 2 hours. Drizzle with remaining 2 teaspoons olive oil just before serving.

Makes 2 to 4 servings.


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