Super Fast
Autumn Butternut Squash-Couscous Bowls
Ingredients
- 1½ cups peeled, cubed butternut squash
- 1 small red onion, halved and sliced
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ cup pecan pieces
- ½ cup whole wheat Israeli (pearl) couscous
- ¼ cup unsweetened dried cranberries
- ½ Tbsp chopped fresh rosemary (or use 1 Tbsp dried)
- ½ tsp lemon zest
- 2 cups organic baby spinach
- 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 425°F. Toss together squash, onion, 1 Tbsp oil, ¼ tsp salt, and ¼ tsp pepper on a lightly greased baking sheet. Bake 20 to 25 minutes or until squash is browned and tender.
- Meanwhile, toast nuts in a dry skillet over medium heat until fragrant.
- Cook couscous according to package directions, adding cranberries, rosemary, and lemon zest during last 5 minutes of cooking.
- Transfer couscous to a bowl; add squash, onion, spinach, and nuts.
- Whisk together 1 Tbsp oil, lemon juice, and ¼ tsp each salt and pepper. Pour dressing over couscous, and toss.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
575
|
575
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 11 | 11 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 669 | 669 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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