Stuffed roasted Acorn : Seasoned Couscous stuffed Acorn squash

Ingredients:  Serving size 2
Acorn squash - 1
Couscous - 1/2 cup
Onion - 1/4 cup chopped finely
Peas - 2 Tbs
Lemon peel
Cheese - 2 Tbs
Oil - 1 tbs
Garlic - 1 clove minced
Honey - 2 Tbs
Salt and pepper to taste
Dry parsley - 1 tbs

  • Cut the squash in  middle and remove the seeds.
  •  Preheat the oven to 400F. Coat a baking sheet with nonstick cooking spray. Place the cut side down on a baking sheet. bake 35 minutes or until tender.
  • Turn the squash cut side up and brush with honey; bake 10 minutes more.
  • Meanwhile, in a medium pot bring 1 cup of water to boiling.
  • Add couscous,lemon peel, salt and pepper; cook 8-10 minutes or until tender and all the water is absorbed.
  • Add peas,onion, garlic, cheese and oil.
  • Spoon couscous mixture into squash halves.
  • Top with parsley
  • Bake 5 more minutes and serve warm.
  • Enjoy.

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