Couscous-Stuffed Acorn Squash |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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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:
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:
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.
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