Squash Stuffed With Couscous Recipes

COUSCOUS-STUFFED ACORN SQUASH

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.

VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS

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.

COUSCOUS STUFFED ACORN SQUASH

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.