Couscous-Stuffed Acorn Squash

Couscous-Stuffed Acorn Squash is a delightful dish that blends the natural sweetness of roasted acorn squash with the savory nuances of couscous, dried cranberries, and pecans. As a versatile vegetarian main course, it’s well-suited for a cozy fall dinner or festive holiday meal. The recipe is straightforward, allowing for customization with preferred herbs and spices. Each bite offers a satisfying combination of textures and flavors that is sure to appeal.

Ingredients

• 2 medium acorn squash, halved and seeded
• 1 cup couscous
• 1/2 cup pecans, chopped
• 1/4 cup cranberries, dried
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 2 tbsp olive oil, divided

Instructions

1. Preheat the oven to 375°F (190°C).
2. Brush the cut side of the acorn squash halves with 1 tablespoon of olive oil and season with a pinch of salt and a sprinkle of pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 30-35 minutes, until tender.
4. In a medium saucepan, bring 1 1/4 cups of water to a boil. Stir in the couscous, cover, and remove from heat. Allow it to sit for 5 minutes, then fluff with a fork.
5. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic, chopped pecans, and dried cranberries. Cook for 2-3 minutes until fragrant.
6. Add the prepared couscous to the skillet and stir to combine. Cook for an additional 2-3 minutes to ensure it is heated through.
7. Remove the roasted squash from the oven and fill each half with the couscous mixture.
8. Return the stuffed squash to the oven and bake for an additional 10 minutes.
9. Garnish with the chopped parsley before serving.

Keywords: Dinner, Vegetarian, Couscous, Healthy, Seasonal

Spice Rack: Salt, Pepper, Garlic Powder

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