Couscous-Stuffed Acorn Squash Recipe

Name: Couscous-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 350u00b0 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.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium acorn squash, 1 cup water, 1/2 cup unsweetened apple juice, 1/3 cup uncooked couscous, and more.

Yes, Couscous-Stuffed Acorn Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous-Stuffed Acorn Squash

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