Recipe of Quick Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous

Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to prepare a special dish, Simple Way to Make Speedy Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous estimated approx 1 hr.

To get started with this recipe, we have to prepare a few ingredients. You can cook Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous using 14 ingredients and 11 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous:

1. 1 Delicata Squash
2. 1 Yellow Onion
3. 1 Clove
4. 2 tbsp Thyme (get at least 1/4 oz at store)
5. 1 Lemon
6. 2 cups Kale
7. 3/4 cup Israeli Cous Cous
8. 1/8 cup Vegetable Stock concentrate
9. 2-3 Tbsp Cream Cheese
10. 2 Tbsp Craisins
11. 1/2 cup Shredded Parmesan
12. 1 Tbsp Crushed Walnuts
13. Olive oil for liberal use
14. 1 Tbsp Butter

Steps to make to make Stuffed Delicata Squash with Parmesan and Creamy Lemon Thyme Cous Cous

1. Preheat oven to 450 F and adjust rack to top position
2. Halve squash lengthwise, scoop out seeds and discard, season with olive oil and evenly coat, season generously with salt and pepper, arrange cut sides down and roast on top rack till tender (20-30 minutes)
3. While squash roasts halve, peel and finely dice onion; peel and mince garlic; strip thyme leaves off stem and mince; remove any large stems from kale and chop into bite sized pieces; zest and quarter lemon
4. Melt one Tbsp butter in medium sized pot on medium heat; add onion and cook till slightly browned or slightly softened
5. Stir in garlic and minced thyme cook for 30 seconds (till fragrant)
6. Add kale and a splash of water, cook stirring occasionally until kale is lightly wilted (3-4 minutes) and season with salt and pepper
7. Add Cous Cous, 3/4 cup water and stock concentrate to pot with kale mixture bring to boil then reduce to low heat cook 6-8 minutes till couscous is tender and drain any remaining liquid
8. Remove from heat and stir in cream cheese, cranberries, lemon juice and lemon zest and keep covered till you’re ready to stuff the squash
9. Once squash is tender remove from oven and switch oven to broil on high
10. Carefully flip squash cut side up and stuff with as much Cous Cous as will fit (set the rest aside to serve with final dish); sprinkle both squash halves and broil for 2 minutes until cheese is lightly browned
11. Divide any remaining filling to the side of the dish and sprinkle with walnuts

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