Stuffed Roasted Acorn Squash

1. 1

   Pre-heat oven to 400F degrees

2. 2

   Wash squash and cut it in half

3. 3

   Scoop out seeds from the inside with a spoon

4. 4

   Make 5-10 slits on the inside of each half of squash with a knife

5. 5

   Rub 1 tablespoon of olive oil into each half, and sprinkle with salt

6. 6

   Place squash on a baking sheet

7. 7

   Put into the oven and then pour 1/4 cup of water onto the bottom of the pan (it's easier once it's already into the oven)

8. 8

   Bake for 45 minutes or until soft

9. 9

   Meanwhile, cook couscous according to package directions

10. 10

    When couscous is done cooking, mix with beans

11. 11

    Heat one tablespoon of oil in separate saucepan and saute chopped onions and garlic for 3-4 minutes

12. 12

    Add couscous and beans and then season with oregano, pepper and a pinch of salt

13. 13

    Once squash is finished cooking, remove from oven and mix the insides with a fork

14. 14

    Add couscous and bean filling

15. 15

    Top with Parmesan cheese

16. 16

    Place in oven again and bake for an additional 5-10 minutes or until cheese melts to perfection

* Per serving · 4 servings · Values may vary.

No additional tips available.