Butternut Squash-Spinach Couscous
Ingredients
- 1½ cups peeled, cubed butternut squash
- ½ red onion, halved and sliced
- 2½ Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ½ cup chopped pecans
- 1 (8.8-oz) pkg whole wheat Israeli (pearl) couscous
- ¼ cup unsweetened dried cranberries
- 1½ tsp chopped fresh rosemary
- ½ tsp fresh lemon zest
- ½ (5-oz) pkg baby spinach
- 1 Tbsp fresh lemon juice
Instructions
- Preheat oven to 425°F. Toss together squash, onion, 1 Tbsp oil, and ¼ tsp each salt and pepper on a lightly greased rimmed baking sheet. Bake 20 to 25 minutes or until squash is browned and tender, stirring once.
- 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 1½ Tbsp oil, lemon juice, and ¼ tsp each salt and pepper. Pour dressing over couscous, and toss.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
574
|
574
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 12 | 12 |
| Carb (g) | 80 | 80 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 410 | 410 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
