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Couscous and Beets Salad in a Roasted Honey Nut Squash

Couscous and Beets Salad in a Roasted Honey Nut Squash

Yvette Marie Hirang | Sales Consultant, Reinhart La Crosse Division

Ingredients

  • 2 whole honey nut squash
  • olive oil
  • salt and pepper
  • 2 tsp nutmeg
  • 4 cups couscous, cooked and cooled
  • 2 cups roasted beets, small diced
  • 1 cup cucumber, small diced
  • 2 tbsp parsley, chopped
  • 1 tbsp mint, chopped
  • 1 cup Italian dressing
  • 1 tsp salt

Preparation

  1. Cut squash in half and scoop out seeds.
  2. Drizzle with olive oil and season with salt, pepper and nutmeg. Roast in oven for 20 minutes to 30 minutes.
  3. Mix rest of the ingredients and fill honey nut squash cavity.

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