Heart Healthy
One taste and you're sure to fall in love with this vegetarian autumnal dish full of earthy, nutty, and pungent flavors.
Print Recipe
Couscous-Stuffed Acorn Squash
-
Prep Time:
20
-
Cook Time:
70
-
Servings:
4
-
Serving Size :
1 stuffed acorn squash
Ingredients
-
1/2 cup water -
1/2 cup couscous -
4 small acorn squash -
2 tablespoons canola or corn oil -
1 cup celery -
1 medium onion -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1 teaspoon sage -
1 1/2 cups spinach -
1/4 cup walnuts -
1 tablespoon maple syrup -
1/4 cup blue cheese crumbles
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 400˚F. -
Put the couscous in a small bowl. Pour the boiling water over the couscous. Let stand, covered, for 10 minutes. -
Meanwhile, cut about 1 inch off the top of each squash, reserving the tops. Using a spoon, scoop out the seeds and strings, discarding them. Cut off the bottoms of the squash so they will sit upright. Put the bottoms on a baking sheet lined with aluminum foil. -
In a large nonstick pan, heat 1 tablespoon oil over medium-high heat, swirling to coat the bottom. Cook the celery, onion, salt, pepper, and sage for 6 to 8 minutes, or until the vegetables are soft, stirring occasionally. Stir in the spinach. Cook for 1 to 2 minutes, or until the heated through. Remove from heat. Stir in the couscous, remaining 1 tablespoon oil, walnuts, and maple syrup. -
Spoon about 1 cup of the couscous mixture into the cavity of each squash. Top each with its lid. Bake for 60 to 75 minutes, or until the squash is tender when pierced with the tip of a sharp knife. Remove from the oven. Carefully remove each lid. Top with the blue cheese crumbles.
Cooking Tip: When ready to serve, microwave any couscous stuffing that didn't fit in the squashes in a microwaveable bowl on 100% power (high) for 1 minute, or until heated through. Serve the stuffing as a side dish or spread it in the center of the plates and place the squashes on top for an attractive presentation.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 381 | |
|---|---|---|
| Total Fat | 13.5 g | |
| Saturated Fat | 5.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 5.5 g | |
| Monounsaturated Fat | 5.5 g | |
| Cholesterol | 4 mg | |
| Sodium | 285 mg | |
| Total Carbohydrate | 62 g | |
| Dietary Fiber | 9 g | |
| Sugars | 14 g | |
| Protein | 10 g | |
Dietary Exchanges
4 starch, 2 fat
-
Prep Time:
20
-
Cook Time:
70
-
Servings:
4
-
Serving Size :
1 stuffed acorn squash
Ingredients
-
1/2 cup water -
1/2 cup couscous -
4 small acorn squash -
2 tablespoons canola or corn oil -
1 cup celery -
1 medium onion -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1 teaspoon sage -
1 1/2 cups spinach -
1/4 cup walnuts -
1 tablespoon maple syrup -
1/4 cup blue cheese crumbles
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 400˚F. -
Put the couscous in a small bowl. Pour the boiling water over the couscous. Let stand, covered, for 10 minutes. -
Meanwhile, cut about 1 inch off the top of each squash, reserving the tops. Using a spoon, scoop out the seeds and strings, discarding them. Cut off the bottoms of the squash so they will sit upright. Put the bottoms on a baking sheet lined with aluminum foil. -
In a large nonstick pan, heat 1 tablespoon oil over medium-high heat, swirling to coat the bottom. Cook the celery, onion, salt, pepper, and sage for 6 to 8 minutes, or until the vegetables are soft, stirring occasionally. Stir in the spinach. Cook for 1 to 2 minutes, or until the heated through. Remove from heat. Stir in the couscous, remaining 1 tablespoon oil, walnuts, and maple syrup. -
Spoon about 1 cup of the couscous mixture into the cavity of each squash. Top each with its lid. Bake for 60 to 75 minutes, or until the squash is tender when pierced with the tip of a sharp knife. Remove from the oven. Carefully remove each lid. Top with the blue cheese crumbles.
Cooking Tip: When ready to serve, microwave any couscous stuffing that didn't fit in the squashes in a microwaveable bowl on 100% power (high) for 1 minute, or until heated through. Serve the stuffing as a side dish or spread it in the center of the plates and place the squashes on top for an attractive presentation.