- 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
- 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.
Reviews for Couscous-Stuffed Acorn Squash
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"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."