Recipes, Cooking Tips, & Food Fun

Couscous Stuffed Acorn Squash

2 acorn squashes, halved pole to pole and seeded

3 tbsp olive oil

Salt and Pepper

1 cup couscous

½ cup raisins

1 cup boiling water

1 onion, chopped fine

4 garlic cloves, minced

6 ounces spinach, or 1 cup frozen spinach thawed and drained

½ cup toasted nut of your choice

¾ cup grated parmesan cheese

1. Position oven rack 8in from broiler element and heat broiler. Coat cut sides of squash halves with 1 tbsp oil and season each with salt and pepper. Place squash halves flesh side down on large plate. Cover plate tightly with plastic wrap and microwave until flesh is softened, 12-16 minutes.

2. Meanwhile, combine couscous, raisins, and 1 tsp salt in medium bowl. Pour boiling water over couscous, add 1 tbsp oil, and stir to combine. Cover bowl tightly with plastic and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff with ford and set aside.

3. Heat remaining 1 tbsp oil in 12in skillet over medium high heat until shimmering. Add onion and cook until softened, about 5 min. Add garlic and cook until fragrant, about 30 sec. Add spinach and cook until wilted and warm, about 2 min. Off heat, stir in nuts, ½ cup parmesan, and couscous mixture. Season with salt and pepper to taste.

4. Transfer squash halves cut side up to rimmed baking sheet. Evenly divide couscous mixture among halves and pack down lightly with your palm. Evenly sprinkle remaining parmesan over squash and broil until stuffing is lightly browned, 4-5 minutes. Serve.

​

​

​

Recipe provided from Cooks Country