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Couscous & Cranberry Stuffed Acorn Squash
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Servings:
4
Ingredients
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
Instructions
Heat olive oil in sauce pan over medium heat.
1 Tablespoon olive oil
Saute the couscous in the oil for 5 minutes.
1 1/2 cup couscous
Add the cranberries, salt and water and bring to a boil.
1/2 cup dried cranberries,
1/2 teaspoon salt,
1 3/4 cup water
Reduce heat and simmer covered for 14 minutes.
While the couscous cooks microwave 2 acorn squash until tender, about 5 minutes each.
2 acorn squash
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.
2 green onions,
1 Tablespoon lemon juice
Spoon the couscous into the squash and bake for 10 minutes.
Nutrition
Calories:
410
kcal
|
Carbohydrates:
86
g
|
Protein:
10
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
311
mg
|
Potassium:
883
mg
|
Fiber:
7
g
|
Sugar:
11
g
|
Vitamin A:
851
IU
|
Vitamin C:
26
mg
|
Calcium:
96
mg
|
Iron:
2
mg
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