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.
Stuffed Acorn Squash
Ingredients
- 1 tablespoon olive oil
- 1 ½ cup couscous
- ½ cup dried cranberries
- ½ teaspoon salt
- 1 ¾ cup water
- 2 green onions chopped
- 1 tablespoon lemon juice
- 2 acorn squash
Instructions
- Heat olive oil in sauce pan over medium heat.1 tablespoon olive oil
- Saute the couscous in the oil for 5 minutes.1 ½ cup couscous
- Add the cranberries, salt and water and bring to a boil.½ cup dried cranberries, ½ teaspoon salt, 1 ¾ cup water
- Reduce heat and simmer covered for 14 minutes.
- While the couscous cooks, microwave two acorn squash until tender, about 5 minutes each. The squash will be soft to the touch when it is done.2 acorn squash
- Preheat the oven to 400 degrees 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.2 green onions, 1 tablespoon lemon juice
- Spoon the couscous into the squash and bake for 10 minutes.
Notes
- When shopping for acorn squash, look for ones that are dark green with a nice orange patch where they sat on the ground. They should feel heavy for their size and have no soft spots.
- I know some recipes tell you to roast the squash first, but try my microwave shortcut! It's a game-changer for busy weeknights.
- If you prefer you can cut the squash in half and roast at 400 degrees F for 40-45 minutes, until it is tender.
- You can prepare the couscous filling up to 2 days in advance and store it in the refrigerator. The squash can also be microwaved earlier in the day. Simply assemble and do the final bake when you're ready to serve.
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Nutrition Information
Nutrition facts are estimates.
What kind of fall side dishes are you making?
