This is the perfect time of year for making winter squash. One of my favorite winter squash is Acorn squash because the size is perfect for our family. This weekend I made this Couscous & Cranberry Stuffed Acorn Squash for dinner, and it was delicious.
Couscous makes a nice base for stuffing a squash because it has a nice nutty flavor which goes well with the squash. I used Israel couscous, which is larger and has a chewy consistency that is closer to pasta. To add to the seasonal nature of the dish I stirred in some dried cranberries.
To make the meal easy I cooked the squash in the microwave and the couscous on the stove, and then just combined them in the oven for 10 minutes. It only takes 5 minutes or so to cook the squash in the microwave, as opposed to the half an hour it takes to roast the squash in the oven.
- 1 Tablespoon olive oil
- 1 1/2 cup couscous
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1 3/4 cup water
- 2 green onions, chopped
- 1 Tablespoon lemon juice
- 2 acorn squash
- Heat olive oil in sauce pan over medium heat.
- Saute the couscous in the oil for 5 minutes.
- Add the cranberries, salt and water and bring to a boil.
- Reduce heat and simmer covered for 14 minutes.
- While the couscous cooks microwave 2 acorn squash until tender, about 5 minutes each.
- Preheat the oven to 400 F.
- Let the squash cool slightly, then cut it open and scoop out the seeds.
- When the couscous is done stir in the green onions and lemon juice.
- Spoon the couscous into the squash and bake for 10 minutes.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 410 Sodium: 310mg Carbohydrates: 85g Fiber: 7g Sugar: 10g Protein: 10g
What kind of fall side dishes are you making?