Couscous-Stuffed Acorn Squash Recipe

4 1 4
Couscous-Stuffed Acorn Squash Recipe
Couscous-Stuffed Acorn Squash Recipe photo by Taste of Home
Publisher Photo

Couscous-Stuffed Acorn Squash Recipe

Read Reviews
4 1 4
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.
Recommended: Baking with Squash
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

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

Nutritional Facts

1-1/2 cups: 444 calories, 11g fat (4g saturated fat), 15mg cholesterol, 221mg sodium, 83g carbohydrate (38g sugars, 6g fiber), 9g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCouscous-Stuffed Acorn Squash

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dmv60 User ID: 4942727 82985
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."

Loading Image