Ingredients for - Couscous-Stuffed Acorn Squash
How to cook deliciously - Couscous-Stuffed Acorn Squash
1. Stage
Preheat the oven to 375 degrees F (190 degrees C).
2. Stage
Brush each squash half with 1/2 tablespoon olive oil. Place on a rimmed baking sheet, cut-sides down. Use a sharp knife to cut off a small section of the rounded squash, so it will sit flat when turned upside-down.
3. Stage
Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.
4. Stage
Meanwhile, combine garbanzo beans, orange juice, cinnamon, cumin, and remaining 1 tablespoon olive oil in a saucepan over low heat. Cook the beans for 10 minutes while the mixture slowly comes to a boil. Remove from the heat, stir in couscous, and cover with a lid. Let sit for 5 minutes.
5. Stage
Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.
6. Stage
Remove squash from the oven. Turn over and stuff with couscous mixture, firmly pushing it into each open cavity. Return to the oven and bake for 5 to 10 minutes more.
