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Couscous-Stuffed Acorn Squash

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Couscous-Stuffed Acorn Squash

One taste and you're sure to fall in love with this vegetarian autumnal dish full of earthy, nutty, and pungent flavors. 

Ingredients

Servings   4   Serving Size   1 stuffed acorn squash

  • 1/2 cup boiling water
  • 1/2 cup uncooked whole-wheat couscous
  • 4 small acorn squash (1 to 1 1/4 pounds each)
  • 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use
  • 1 cup chopped celery (about 2 medium ribs)
  • 1 medium onion, finely diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (freshly ground preferred)
  • 1 teaspoon dried rubbed sage
  • 1 1/2 cups chopped frozen spinach, thawed
  • 1/4 cup chopped unsalted walnuts
  • 1 tablespoon pure maple syrup
  • 1/4 cup low-fat blue cheese crumbles

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F.
  2. Put the couscous in a small bowl. Pour the boiling water over the couscous. Let stand, covered, for 10 minutes.
  3. 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.
  4. 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.
  5. 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

Couscous-Stuffed Acorn Squash
CaloriesCalories
381 Per Serving
ProteinProtein
10g Per Serving
FiberFiber
9g Per Serving
Cost Per ServingCost Per Serving
$3.64

Nutrition 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

 
One taste and you're sure to fall in love with this vegetarian autumnal dish full of earthy, nutty, and pungent flavors. 

Nutrition Facts

Couscous-Stuffed Acorn Squash
CaloriesCalories
381 Per Serving
ProteinProtein
10g Per Serving
FiberFiber
9g Per Serving
Cost Per ServingCost Per Serving
$3.64
×
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

Ingredients

Servings   4   Serving Size   1 stuffed acorn squash

  • 1/2 cup boiling water
  • 1/2 cup uncooked whole-wheat couscous
  • 4 small acorn squash (1 to 1 1/4 pounds each)
  • 1 tablespoon canola or corn oil and 1 tablespoon canola or corn oil, divided use
  • 1 cup chopped celery (about 2 medium ribs)
  • 1 medium onion, finely diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (freshly ground preferred)
  • 1 teaspoon dried rubbed sage
  • 1 1/2 cups chopped frozen spinach, thawed
  • 1/4 cup chopped unsalted walnuts
  • 1 tablespoon pure maple syrup
  • 1/4 cup low-fat blue cheese crumbles

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F.
  2. Put the couscous in a small bowl. Pour the boiling water over the couscous. Let stand, covered, for 10 minutes.
  3. 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.
  4. 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.
  5. 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.
 

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