Couscous-Stuffed Acorn Squash Recipe

Couscous-Stuffed Acorn Squash Recipe photo by Taste of Home

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Our Test Kitchen combined this popular winter squash with couscous, cherries, walnuts and seasonings and served it in the shell. Even kids will like this flavorful and filling dish.

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Couscous-Stuffed Acorn Squash Recipe

Prep: 10 min. Bake: 40 min.

Yield: 2 Servings

10 40 50

Ingredients

1 medium acorn squash
1 cup water
1/2 cup unsweetened apple juice
1/3 cup uncooked couscous
1/2 cup dried cranberries or cherries
2 tablespoons chopped walnuts
2 tablespoons chopped green onion
1 tablespoon butter, melted
2 teaspoons brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Directions

Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender.
In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately. Yield: 2 servings.

Nutritional Facts 1/2 stuffed squash equals 444 calories, 11 g fat (4 g saturated fat), 15 mg cholesterol, 221 mg sodium, 83 g carbohydrate, 6 g fiber, 9 g protein.

Originally published as Couscous-Stuffed Acorn Squash in Cooking for 2 Fall 2006, p60

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Couscous-Stuffed Acorn Squash

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Reviewed on Sep. 26, 2012 by dmv60

I used instant brown rice and OJ rather than the couscous and apple juice. I also popped them back into the oven for 15 minutes after I stuffed them, so they were hot when I served them for lunch. My "meat and potatoes" husband even liked this great vegetarian entree.