Couscous Stuffed Acorn Squash
This couscous stuffed acorn squash features fluffy Moroccan-spiced golden couscous piled into tender acorn squash boats.
Servings 4 servings
Calories 324kcal
Ingredients
- 2 medium acorn squash, cut in half and seeds scooped out
- 2 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
- 1/4 cup maple syrup
- 1 medium shallot, finely diced
- 1 small sweet pepper, finely diced
- 2 medium cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups cooked couscous
- 1 cup canned chickpeas
- 1/4 cup golden raisins
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400F and lightly grease a 9x13 baking dish. Rub squash halves with 1 tablespoon olive oil and season well with salt and pepper to taste. Arrange squash halves cut-side down in baking dish.
- Roast squash at 400F 25-30 minutes until squash is tender when pierced with a paring knife. Allow to cool slightly then use a fork to mash squash and toss 1 tablespoon maple syrup into each squash half. Set aside.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and sweet pepper and cook 4-6 minutes until tender. Add garlic, turmeric, and cinnamon and cook 1-2 additional minutes until fragrant.
- Add couscous, chickpeas, raisins, and parsley to skillet and cook an additional 4-6 minutes until heated through. Season couscous with salt and pepper to taste.
- Fill squash halves with couscous and serve immediately while warm. Enjoy!
Notes
Storing Instructions
Store acorn squash in refrigerator up to 6 days.
Nutrition
Calories: 324kcal | Carbohydrates: 61g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 128mg | Potassium: 1027mg | Fiber: 7g | Sugar: 19g | Vitamin A: 1546IU | Vitamin C: 51mg | Calcium: 127mg | Iron: 3mg