Couscous-Stuffed Acorn Squash Recipe

By Beckylynn

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

Preparation

Step 1

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.

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.

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.
Yield: 2 servings.