Couscous-Stuffed Acorn Squash
TOTAL TIME: Prep: 10 min. Bake: 40 min.
YIELD: 2 servings.
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.
Ingredients
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1 medium acorn squash
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1 cup water
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1/2 cup unsweetened apple juice
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1/3 cup uncooked couscous
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1/2 cup dried cranberries or cherries
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2 tablespoons chopped walnuts
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2 tablespoons chopped green onion
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1 tablespoon butter, melted
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2 teaspoons brown sugar
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1/8 teaspoon salt
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1/8 teaspoon ground cinnamon
Directions
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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.
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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.
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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.
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