Butternut Squash and Veggies

No time or desire to cook today, so it had to be quick:

  • slices of butternut squash, baked in the oven for about 20 minutes (turn over after 10 minutes)
  • some deep frozen veggies (carots, broccoli, cauliflower, peas, corn), defrosted in the microwave oven

Very delicious, I think, I’ll put butternut squash on my top ten list of favourite veggies.

Also a very filling meal for only 250 kcalories.

Veggie Couscous Pan

Today was another day of using up leftovers.

There were still some slices of pattypan squash left, which spent the night in a spicy bath of marinade. Today I threw them in a pan with some tofu, veggies and couscous.

The only complaint I heard was “Isn’t there more of it?”.

Ingredients:

  • thin slices of pattypan squash
  • 100g veggies (I had deep frozen carots, peas and corn)
  • 40g smoked tofu

marinade:

  • soy sauce
  • 1/2 soup cube
  • grated or crushed garlic
  • pepper, curry

couscous:

  • 60g couscous
  • 160ml water
  • 1/2 soup cube

Preparations:

  • mix marinade ingredients
  • put pattypan squash slices and marinade in a container, marinade should suffice to coverĀ  slices
  • close container and keep in the fridge for a couple of hours or over night
  • if you use deep frozen veggies, defrost them
  • cut tofu to small cubes

Cooking:

couscous:

  • boil water, add soup cube
  • remove pot from hot plate, stir in couscous
  • let couscous soak for a couple of minutes

pattypan squash slices:

  • put slices with marinade in a big pan and let boil for a couple of minutes
  • add tofu and veggies, stir
  • add couscous, stir
  • let simmer for a few minutes

Unfortunately the batteries of my camera were empty and the mobile phone camera didn’t quite catch the colours and yummyness – I swear it looked really nice and tasted even better.