Name: Couscous-Stuffed Acorn Squash
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 medium acorn squash -; 1 cup water -; 1/2 cup unsweetened apple juice -; 1/3 cup uncooked couscous -; 1/2 cup dried cranberries or cherries -; 2 tablespoons chopped walnuts -; 2 tablespoons chopped green onion -; 1 tablespoon butter, melted -; 2 teaspoons brown sugar -; 1/8 teaspoon salt -; 1/8 teaspoon ground cinnamon -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Couscous-Stuffed Acorn Squash

1. 1 medium acorn squash -

2. 1 cup water -

3. 1/2 cup unsweetened apple juice -

4. 1/3 cup uncooked couscous -

5. 1/2 cup dried cranberries or cherries -

6. 2 tablespoons chopped walnuts -

7. 2 tablespoons chopped green onion -

8. 1 tablespoon butter, melted -

9. 2 teaspoons brown sugar -

10. 1/8 teaspoon salt -

11. 1/8 teaspoon ground cinnamon -

How to cook deliciously - Couscous-Stuffed Acorn Squash

1. Stage

Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender.

2. Stage

In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.

3. Stage

Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.