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Kale, Cranberry & Walnut Stuffed Squash

with Parmesan & Creamy Lemon Thyme Couscous

Kale, Cranberry & Walnut Stuffed Squash

Roasted squash is filled with hearty kale, sweet cranberries and crunchy walnuts, then finished with Parmesan and creamy lemon thyme couscous for a bright, cozy vegetarian dish.

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Ingredients

For 2 servings

  • 2 tablespoon Cream Cheese
  • 1 unit Delicata Squash
  • 1 ounce Dried Cranberries
  • 1 clove Garlic
  • ¾ cup Israeli Couscous
  • 4 ounce Kale
  • 1 unit Lemon
  • ¼ cup Parmesan Cheese
  • ¼ ounce Thyme
  • 1 unit Veggie Stock Concentrate
  • ½ ounce Walnuts
  • 1 unit Yellow Onion

Additional Ingredients

  • 1 tablespoon Butter
  • 2 teaspoon Olive Oil
  • Pepper
  • Salt
Kale, Cranberry & Walnut Stuffed Squash
American
PDF
DifficultyEasy
Prep Time10m
Total Time45m
Calories720
Protein18g
Carbs115g
Fat26g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥛Milk🌾Wheat

Swaps and substitutions

For dairy-free, swap the Parmesan and cream cheese for vegan alternatives or a spoonful of tahini to keep it rich. For nut-free, replace the walnuts with toasted pumpkin or sunflower seeds; for gluten-free, use a gluten-free couscous-style grain.

What to serve with it

Serve with a crisp green salad or roasted Brussels sprouts to add freshness and keep the plate light. A simple apple or pear salad also works well alongside the sweet-savory squash and creamy couscous.

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