Acorn Squash Stuffed With Apple Couscous Recipes

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APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

This is the most incredible recipe that I make every Thanksgiving.

Provided by cksmom1

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

3 acorn squash, halved and seeded
2 tablespoons stick margarine
1 cup chopped onions
3 cups peeled, seeded, and chopped Granny Smith apples
½ cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
  • Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
  • While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
  • Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Steps:

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS



Vegan Acorn Squash Stuffed with Israeli Couscous image

A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies.

Provided by Sharone

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 55m

Yield 4

Number Of Ingredients 11

2 medium acorn squash, halved and seeded
1 ⅔ cups water
1 tablespoon vegetable soup base
1 ¾ cups Israeli couscous (such as Osem®)
2 cloves garlic, minced
2 tablespoons olive oil
salt and ground black pepper to taste
5 baby portobello mushrooms, or more to taste, thinly sliced
1 leek, thinly sliced
½ red bell pepper, finely chopped
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
  • While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
  • Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
  • Remove squash from the oven and stuff with the couscous-veggie mixture.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 79.6 g, Fat 14.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 66.5 mg, Sugar 7.1 g

COUSCOUS-STUFFED ACORN SQUASH



Couscous-Stuffed Acorn Squash image

Our Test Kitchen combined this popular winter squash with couscous, cherries, walnuts and seasonings and served it in the shell. Even kids will like this flavorful and filling dish.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts :

COUSCOUS STUFFED ACORN SQUASH



Couscous Stuffed Acorn Squash image

Make and share this Couscous Stuffed Acorn Squash recipe from Food.com.

Provided by Amy V.

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 acorn squash, halved and seeded
3 tablespoons olive oil
salt and pepper
1 cup couscous
1/2 cup golden raisin
1 cup boiling water
1 onion, minced
4 garlic cloves, minced
6 cups Baby Spinach
1/2 cup pine nuts, toasted
3/4 cup pecorino romano cheese

Steps:

  • 1. Heat broiler and place oven rack about 8 inches from element. Coat flesh sides of acorns with olive oil, salt and pepper. Place flesh side down on large plate and microwave about 12-16 minutes.
  • 2. Combine couscous, raisins and 1 teaspoons salt in medium bowl. Pour boiling water over couscous, add 1 T. Oil and stir to combine. Cover tightly with plastic wrap and let sit about 5 minutes, fluff with a fork and set aside.
  • 3. Heat remaining 1 T. oil in 12-inch skillet. Add onion and cook til softened, about 5 minutes. Add garlic and cook for thirty seconds. Add spinach and cook until wilted. Off heat, stir in couscous, pine nuts and 1/2 Celsius Cheese. Season with salt and pepper.
  • 4. Transfer squash, cut side up, to rimmed baking sheet. Mound couscous mixture into squash halves and pack down lightly with palm. Top with remaining cheese and broil until slightly borwned, about 4-5 minutes.

Nutrition Facts : Calories 532.5, Fat 22.5, SaturatedFat 2.4, Sodium 52.4, Carbohydrate 77.8, Fiber 8.3, Sugar 12.7, Protein 11.9

MOROCCAN-STYLE STUFFED ACORN SQUASH



Moroccan-Style Stuffed Acorn Squash image

Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.

Provided by TRUCKERDOO

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 13

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
½ cup raisins
1 ½ tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
  • Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g

COUSCOUS-STUFFED ACORN SQUASH



Couscous-Stuffed Acorn Squash image

A delicious, comforting Buttercup squash stuffed with couscous, spinach, cilantro, onions, and topped with feta cheese that is both sweet and savory. Great for that cold fall night!

Provided by Kaeli L

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h53m

Yield 2

Number Of Ingredients 10

1 acorn squash, halved and seeded
2 ¼ cups water
1 ½ cups whole wheat couscous
2 tablespoons chopped fresh cilantro
1 bunch fresh spinach, trimmed and coarsely chopped
1 tablespoon margarine
½ small onion, chopped
½ teaspoon seasoned salt, or to taste
salt and ground black pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet.
  • Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to face up and let cool slightly.
  • Bring 2 1/4 cups water to a boil in a saucepan; remove from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
  • Bring a large pot of water to a boil. Add spinach and cook until wilted, 3 to 5 minutes. Drain; use paper towels to squeeze out excess moisture. Fold into couscous.
  • Melt margarine in a skillet. Add onion; cook and stir until browned, about 10 minutes. Mix onion into the couscous mixture. Stir in seasoned salt, salt, and pepper.
  • Stuff acorn squash halves with couscous mixture. Sprinkle feta cheese on top.
  • Bake in the preheated oven until heated through, about 15 minutes.

Nutrition Facts : Calories 908 calories, Carbohydrate 170.5 g, Cholesterol 28 mg, Fat 16 g, Fiber 28.8 g, Protein 35.6 g, SaturatedFat 5.8 g, Sodium 871.5 mg, Sugar 8.3 g

ACORN SQUASH STUFFED WITH APPLE COUSCOUS



Acorn Squash Stuffed With Apple Couscous image

Make and share this Acorn Squash Stuffed With Apple Couscous recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup couscous
1 cup apple juice
1/4 cup prune, pitted & chopped
1/4 cup dried cranberries
1/4 cup dried apple
1/4 cup apple juice concentrate, thawed
1/4 teaspoon cardamom, ground
1 tablespoon maple syrup
4 acorn squash, halved & seeded
1/4 cup pecans, toasted & chopped (optional)

Steps:

  • Place couscous in a small mixing bowl. Set aside.
  • Bring apple juice to a boil in a small saucepan & pour over the
  • couscous. Cover & set aside until the juice is absorbed. This will
  • take 15 minutes.
  • Stir in the fruit, apple juice concentrate, cardamom and maple syrup.
  • Set aside.
  • Steam squash halves until tender, about 15 minutes. Drain & place on a
  • baking sheet.
  • Preheat oven to 350°F Fill squash halves with the
  • couscous mixture & bake for 20 minutes. Top with pecans & serve.

Nutrition Facts : Calories 224.1, Fat 0.5, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 53.6, Fiber 5.2, Sugar 11.6, Protein 4.7

COUSCOUS STUFFED ACORN SQUASH



Couscous Stuffed Acorn Squash image

Fall into the season with Couscous Stuffed Acorn Squash. No one ever says boo to this acorn squash with couscous and nut stuffing recipe.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 acorn squash, cut lengthwise in half, seeded
2 Tbsp. KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
1/2 cup chopped onions
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1-1/4 cups fat-free reduced-sodium chicken broth
1 can (15 oz.) no-salt-added navy beans, rinsed
1 cup whole wheat couscous, uncooked
1/4 cup PLANTERS Trail Mix Mixed Nuts & Raisins

Steps:

  • Cut each squash piece lengthwise in half; place, cut sides down, on microwaveable plate. Microwave on HIGH 12 to 15 min. or until tender.
  • Meanwhile, heat dressing in medium saucepan on medium heat. Add onions and garlic; cook and stir 3 min. Stir in spices; cook 1 min. Add broth and beans; stir. Bring to boil, stirring occasionally. Stir in couscous. Remove from heat; cover. Let stand 5 min.
  • Turn squash over; fill with couscous mixture. Microwave 2 min. or until heated through. Sprinkle with trail mix.

Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

"You'll find this delicious squash is a welcome change from plain vegetable side dishes," assures Karen Scaglione of Nanuet, New York. "It makes a great accompaniment to pork roast."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 5

1 medium acorn squash
1 cup chopped peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon

Steps:

  • Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 3g protein.

COUSCOUS & SAUSAGE-STUFFED ACORN SQUASH



Couscous & Sausage-Stuffed Acorn Squash image

If you have a tiny apartment, zero counter space and only two people to feed, hefty meals are out. This acorn squash with couscous is just the right size. -Jessica Levinson, Nyack, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 medium acorn squash (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped
2 fully cooked spinach and feta chicken sausage links (3 ounces each), sliced
1/2 cup chicken stock
1/2 cup uncooked couscous
Crumbled feta cheese, optional

Steps:

  • Cut squash lengthwise in half; remove and discard seeds. Sprinkle squash with salt and pepper; place in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Add sausage; cook and stir 2-3 minutes or until lightly browned., Add stock; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until stock is absorbed. Spoon over squash. If desired, top with feta cheese.

Nutrition Facts : Calories 521 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 979mg sodium, Carbohydrate 77g carbohydrate (11g sugars, Fiber 8g fiber), Protein 25g protein.

COUSCOUS-STUFFED ACORN SQUASH



Couscous-Stuffed Acorn Squash image

A couscous salad is made of pistachios, carrots, cranberries, and garbanzo beans and stuffed inside an acorn squash. The salad is also flavored with cinnamon, cumin, and orange.

Provided by ainsliek

Time 55m

Yield 4

Number Of Ingredients 11

2 medium (blank)s acorn squash, halved and seeded
3 tablespoons olive oil, divided
1 (15 ounce) can garbanzo beans, drained
1 cup orange juice
1 tablespoon ground cinnamon
2 teaspoons ground cumin
3 ounces whole wheat couscous
½ cup cranberries
¼ cup chopped pistachio nuts
¼ cup grated carrots
2 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brush each squash half with 1/2 tablespoon olive oil. Place on a rimmed baking sheet, cut-sides down. Use a sharp knife to cut off a small section of the rounded squash, so it will sit flat when turned upside-down.
  • Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.
  • Meanwhile, combine garbanzo beans, orange juice, cinnamon, cumin, and remaining 1 tablespoon olive oil in a saucepan over low heat. Cook the beans for 10 minutes while the mixture slowly comes to a boil. Remove from the heat, stir in couscous, and cover with a lid. Let sit for 5 minutes.
  • Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.
  • Remove squash from the oven. Turn over and stuff with couscous mixture, firmly pushing it into each open cavity. Return to the oven and bake for 5 to 10 minutes more.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 71.3 g, Cholesterol 15.3 mg, Fat 21.4 g, Fiber 12.2 g, Protein 11 g, SaturatedFat 5.7 g, Sodium 299.5 mg, Sugar 12.2 g

ACORN SQUASH WITH APPLE COUSCOUS STUFFING



Acorn Squash With Apple Couscous Stuffing image

Great lunch or dinner, if you're craving something on the sweet side and hearty. And, this is good for you! Serve with a small salad or steamed vegies.

Provided by VickyJ

Categories     Vegetable

Time 1h15m

Yield 8 squash halves, 4-6 serving(s)

Number Of Ingredients 10

1 cup couscous
1 cup apple juice
1/4 cup prune, pitted & chopped
1/4 cup dried cranberries
1/4 cup dried apple
1/4 cup apple juice concentrate, thawed
1/4 teaspoon cardamom, ground
1 tablespoon maple syrup
4 acorn squash, halved & seeded
1/4 cup pecans, toasted & chopped

Steps:

  • Place couscous in a small mixing bowl. Set aside.
  • Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed.This will take 15 minutes.
  • Stir in the fruit, apple juice concentrate, cardamom & maple syrup. Set aside.
  • Steam squash halves until tender, about 15-30 minutes (depends on the size of the squash). Drain & place on a baking sheet. Preheat oven to 350°F Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve.

Nutrition Facts : Calories 495.1, Fat 5.8, SaturatedFat 0.6, Sodium 29, Carbohydrate 108.3, Fiber 10.9, Sugar 24.2, Protein 10

BAKED ACORN SQUASH WITH APPLE STUFFING



Baked Acorn Squash With Apple Stuffing image

Make and share this Baked Acorn Squash With Apple Stuffing recipe from Food.com.

Provided by Dancer

Categories     Apple

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 small acorn squash, halved and seeded (1 1/2 lbs. total)
2 small apples, peeled and diced
2 tablespoons diced celery
2 tablespoons finely chopped onions
2 teaspoons margarine, melted
1 pinch salt
1 pinch fresh ground pepper

Steps:

  • Preheat oven to 400 degrees.
  • Prepare a square baking pan with cooking spray.
  • Place squash cut-side down in a baking pan.
  • Bake 20 minutes.
  • While squash is baking, combine apples, celery, onion, margarine and 2 tablespoons water in a medium bowl; mix well.
  • Turn squash cut-sides up.
  • Sprinkle with salt and pepper.
  • Divide apple mixture to fill cavities of the squash.
  • Bake stuffed squash halves, covered with foil, 30 minutes or more.
  • Serve hot.

ACORN SQUASH STUFFED WITH APPLE COUSCOUS



Acorn Squash Stuffed With Apple Couscous image

Make and share this Acorn Squash Stuffed With Apple Couscous recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Low Protein

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup dry couscous
1 cup apple juice
1/4 cup prune, pitted and chopped
1/4 cup dried cranberries
1/4 cup dried apple
1/4 cup apple juice concentrate, thawed
1/4 teaspoon ground cardamom
1 tablespoon maple syrup
2 acorn squash, halved and seeded
1/4 cup pecans, toasted and chopped (optional)

Steps:

  • Place couscous in a small mixing bowl.
  • Set aside.
  • Bring apple juice to a boil in a small saucepan and pour over thecouscous. Cover and set aside until the juice is absorbed,about 15 minutes.
  • Stir in the fruit, apple juice concentrate,cardamom and maple syrup.
  • Set aside.
  • Steam squash halves until tender, about 15 minutes.
  • Drain and place on a bakingsheet.
  • Preheat oven to 350 F degrees.
  • Fill squash halves with the couscous mixture and bake for 20 minutes.
  • Top with pecans and serve.
  • (Notes-you can bake the squash halves until just tender also).

Nutrition Facts : Calories 361.9, Fat 0.7, SaturatedFat 0.1, Sodium 22.5, Carbohydrate 84.9, Fiber 7, Sugar 23.9, Protein 7.7

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From eatsbythebeach.com


ACORN SQUASH STUFFED WITH CARROT, APPLE AND ONION COUSCOUS …
Make couscous in water seasoned with tomato bouillon. Drain, Reserving liquid. Cut a hole in the acorn squash to act as a vent. Microwave on high for 6 min. Let stand. When cold sufficient to touch, halve lengthwise. Remove seeds. In bowl of food processor, coarsely chop onion, celery, carrot and apple.
From cookeatshare.com


COUSCOUS-STUFFED ACORN SQUASH | AMERICAN HEART ASSOCIATION
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.
From heart.org


RECIPE: ACORN SQUASH STUFFED WITH APPLE COUSCOUS - RECIPELINK.COM
Acorn Squash Stuffed with Apple Couscous 1 cup couscous 1 cup apple juice 1/4 cup prunes, pitted and chopped 1/4 cup dried cranberries 1/4 cup dried apples 1/4 cup apple juice concentrate, thawed 1/4 tsp cardamom, ground 1 tbsp maple syrup 4 acorn squash, halved and seeded 1/4 cup pecans, toasted and chopped, optional Place couscous in a small mixing bowl. Set aside. Bring apple juice to a ...
From recipelink.com


STUFFED ACORN SQUASH WITH SAUSAGE AND APPLE
2021-12-14 How to make stuffed acorn squash. Step 1: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Step 2: Drizzled the inside of the acorn squash with about 2 tbsp of olive oil. Then sprinkle the brown sugar on top. Bake with the cut side up for 45 minutes or until the squash is soft and tender.
From withsweethoney.com


MOROCCAN COUSCOUS STUFFED ACORN SQUASH - LOVE IN MY OVEN
2021-02-09 Instructions. Preheat oven to 350 F. Slice the acorn squash lengthwise and scoop out the pulp and seeds. Discard, or see notes above for roasting seeds. Place the squash flesh-side down on a large cookie sheet and place in the preheated oven for about 30 minutes.
From loveinmyoven.com


BEST STUFFED ACORN SQUASH RECIPE - THE PIONEER WOMAN
2021-12-13 For the squash: Preheat the oven to 400°F. Carefully cut the squash in half, through the stem. Scoop out the seeds and fibrous center. Place on a baking sheet cut-side up. Brush with olive oil and sprinkle generously with salt and pepper. Roast for 30 minutes.
From thepioneerwoman.com


18 BEST STUFFED ACORN SQUASH RECIPES – HAPPY MUNCHER
This sausage and apple stuffed acorn squash recipe is a great way to use the bounty of fall vegetables. Acorn squash is such a great canvas for so many flavors. This sausage and apple stuffed acorn squash recipe is a winner because it combines sweet and savory perfectly. 5. Easiest 3-Ingredient Stuffed Acorn Squash . When the weather starts turning cool in fall and winter, I live off of ...
From happymuncher.com


COUSCOUS STUFFED ACORN SQUASH RECIPE - ELEPHANTASTIC VEGAN
2016-11-15 Instructions. Pre-heat the oven to 350°F/180°C. Cut the acorn squash in half, spoon out the seeds and brush the inside with olive oil. Put the acorn squash halves with the inside down on a baking sheet lined with parchment paper. Bake for about 30 minutes, until soft, then flip them and bake for another 5 minutes.
From elephantasticvegan.com


STUFFED ACORN SQUASH - SPEND WITH PENNIES
Instructions. Preheat the oven to 375°F. Cut the squash in half and scoop out the seeds and discard. Brush the squash with olive oil and season with salt & pepper. Place the squash on a baking pan cut side down and bake for 40 minutes or until very tender. Larger squash may need more time.
From spendwithpennies.com


ISRAELI COUSCOUS STUFFED ACORN SQUASH - COOK WITH MANALI
2018-11-15 1- Trim the ends and then cut each acorn squash into half. I cut them lengthwise. Scoop out the seeds and then brush each half with olive oil. 2- Sprinkle salt and pepper on each half and bake the squash at 400 F degrees for around 40 to 45 minutes. 3- …
From cookwithmanali.com


STUFFED ACORN SQUASH WITH ISRAELI COUSCOUS, APPLES, DRIED …
Oct 22, 2020 - Stuffed Acorn Squash with Israeli Couscous, apples, dried cranberries, pistachios, raisins and drizzled with maple tahini sauce. This is a great Stuffed Acorn Squash with Israeli Couscous, dried cranberries, apple, raisins and pistachios. Drizzled with maple tahini sauce, these make a great vegan main dish for the holidays!
From pinterest.ca


COUSCOUS STUFFED ACORN SQUASH - FOR THE LOVE OF GOURMET
Preheat oven to 375 degrees Fahrenheit. Brush the cut sides of the acorn squash halves with 2 tbsp. of the olive oil. Place cut-side down onto a rimmed baking sheet lined with foil and bake for 45 minutes. In a medium saucepan, bring water to a boil. Add couscous and stir occasionally until water is almost gone.
From fortheloveofgourmet.com


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