Stuffed Roasted Acorn Squash (Vegetarian)

1. 1

   Coat a baking sheet with cooking spray and place each piece of squash cut-side down.

2. 2

   Bake for 35 minutes or until tender at 400F.

3. 3

   Turn each piece of squash cut-side up and brush each inside with 1 tsp honey, bake for 10 more minutes.

4. 4

   After you put it back in the oven, bring the broth or water to a boiling point then add the couscous and cook for 8-10 minutes on medium-high heat.

5. 5

   Drain and return it to the pot, stirring in the olive oil, lemon peel, and red pepper flakes.

6. 6

   Extract the squash from the oven and spoon the couscous mixture evenly into the squash halves.

7. 7

   If available, top with fresh parsley and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.