Directions:
- Preheat oven to 400F. Brush the squash halves with the oil and season with salt and pepper. Place the halves, cut side down, on a rimmed baking sheet. Roast until a thin knife easily pierces the squash, about 20 minutes.
- Meanwhile, bring the broth to a boil in a saucepan. Stire in the couscous, cinnamon, ginger, salt, and pepper to taste. Cover and set aside for 5 minutes. Using a fork, fluff the couscous. Stir in the almonds, currants, onion and apple into the couscous. Spoon the couscous mixture into the roasted squash halves and serve.
- For quick and easy, instead of roasting the squash, microwave frozen butternut squash to serve with the couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.84 Kcal (1456 kJ) | ||
| Calories from fat | 66.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 620.18mg | 26% | |
| Potassium | 1043.54mg | 22% | |
| Total Carbs | 64.94g | 22% | |
| Sugars | 9.45g | 38% | |
| Dietary Fiber | 8.75g | 35% | |
| Protein | 9.29g | 19% | |
| Vitamin C | 28.2mg | 47% | |
| Iron | 3.5mg | 20% | |
| Calcium | 116.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 92.58 Kcal (388 kJ) | ||
| Calories from fat | 17.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 11% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 165.07mg | 26% | |
| Potassium | 277.75mg | 22% | |
| Total Carbs | 17.28g | 22% | |
| Sugars | 2.51g | 38% | |
| Dietary Fiber | 2.33g | 35% | |
| Protein | 2.47g | 19% | |
| Vitamin C | 7.5mg | 47% | |
| Iron | 0.9mg | 20% | |
| Calcium | 31.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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