Thursday, July 25, 2013

Recipe: Stuffed Squash Blossoms & Couscous with Lentils

 
 
I found an amazing, easy and healthy recipe for baked squash blossoms and I was so excited to try it out!! I didn't have ricotta at home, so I used feta instead, but the result was amazing. They were airy and crunchy even though they weren't fried. Hubby said it was his favorite thing I've made all year (woot woot!)



I paired this with couscous and fresh, local veggies - squash, mushrooms, jalapenos - and red lentils for some protein. This was really quick and delicious, try it for a weeknight dinner!


We washed our meal down with mango lemonade I had made over the weekend, chilled with ice-cubes and garnished with yummy Indian mangoes! Perfect :)

 

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