How to make it

  • For the squash

  • Preheat the oven to about 180C.
  • Cut the squash lengthways, and brush all the flesh with oil.
  • Season with salt and pepper, and sprinkle some ground ginger over each half.
  • Place in a roasting dish in approximately 1 inch of water and roast for 1 hour.
  • For the cous cous

  • Hydrate the cous cous according to packet instructions. Stir in remaining ingredients.
  • For the Thai sauce

  • Fry the onion in some oil, then add the ginger and curry paste and continue to fry for a minute or so. Cover with boiling water, add lime leaf, and leave to reduce.
  • After the sauce has reduced to a thick consistency, taste. If it is too spicy for your palate add coconut milk or yoghurt until it's enjoyable!
  • To assemble the squash

  • Remove the roasting squashes from the oven and pour away the water from their dish.
  • Stuff with cous cous mixture and pour over the sauce. Put back in the oven for a few minutes to let the flavours mingle.
  • Serve with any remaining cous cous and a salad. See Photo

Reviews & Comments 3

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  • eyecook 6 years ago
    sound great!
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  • FavoriteFixins 8 years ago
    This is something I'd like to try! Very interesting....
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  • kristopher 8 years ago
    Wow. This is so good. Huge squash AND couscous guy. Perfect post.
    Was this review helpful? Yes Flag

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