Couscous-Stuffed Acorn Squash Recipe
Couscous-Stuffed Acorn Squash Recipe photo by Taste of Home

Couscous-Stuffed Acorn Squash Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Couscous-Stuffed Acorn Squash in Cooking for 2 Fall 2006, p60

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.

Reviews for Couscous-Stuffed Acorn Squash

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Sep. 26, 2012

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.

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