Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Additional Time:
5 mins
Total Time:
1 hr 45 mins
Servings:
12
Yield:
1 9×13-inch casserole
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9×13-inch casserole dish.
Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Cook's Notes:
Rice or egg noodles can be substituted for couscous.
Omit the chicken sausage and you have a great vegetarian dish!
Nutrition Facts (per serving)
| 309 | Calories |
| 10g | Fat |
| 41g | Carbs |
| 18g | Protein |
