Photo Makeover: Stuffed Butternut Squash with Cauliflower & Cranberry Couscous

It took several weeks, but it seems that I finally got tired of my 57 million Thanksgiving leftover variations.  I had the soup, the rice, the pie, the other soup, salads – believe me, if it could be made from Turkey Day leftovers, I made it.  Don’t get me wrong – it’s not like I haven’t eaten anything else.  But this is always an extremely lean time of year for me financially, so I try to make the most of what a huge meal’s leftovers can offer.

Alas, it was finally time to have something different.  I’d gotten so used to leftovers that it actually came as quite a shock that I would have to *gasp* think about what to make for dinner.  A quick perusal of my kitchen’s contents made that task a lot easier, for I had everything I needed to make a recipe I’d forgotten about until SHAPE Magazine tweeted about it a couple months ago.

I only wish I’d known they were going to do that so I could have taken a better picture before they saw it!  Not that it was an awful picture… Lord knows I’ve had worse on this blog.  But when a big ol’ magazine like SHAPE is posting links to your recipes, it’s nice to know that the food looks good.

This would have been a much better photo for them to see...

This is a great little dish that actually makes a lot more food than the number of servings suggests.  There’s usually a lot of filling leftover, so you can enjoy that as a nice side or as a quick lunch the following day.  Perfect for Meatless Mondays, this is a very satisfying meal that can be enjoyed year round.

Check out the full recipe here, then stay tuned for another tasty squash recipe tomorrow!  Enjoy!