Be the first to Apples, cranberries, prunes, pecans, and maple syrup flavor the couscous stuffing for acorn squash. Although this recipe is vegetarian and low-fat, it does not lack for flavor.
Prep Time: 20 minutes
Ingredients:
- 4 acorn squash, halved and seeded
- 1 cup apple juice
- 1 cup couscous
- 1/4 cup prunes, pitted and chopped
- 1/4 cup dried cranberries
- 1/4 cup dried apple, chopped
- 1/4 cup apple juice concentrate, thawed
- 1/4 teaspoon cardamom, ground
- 1 Tablespoon maple syrup
- 1/4 cup pecans, toasted and chopped, optional
Preparation:
Steam acorn squash halves about 15 minutes, until tender. Let drain, then place in a large roasting pan, cavity side up. Preheat oven to 350 F.
While squash is steaming, bring apple juice to a boil in a small saucepan. Remove from heat and stir in couscous. Cover and let sit for 15 minutes to absorb the juice.
Stir prunes, cranberries, apples, apple juice concentrate, cardamom, and maple syrup into the couscous.
Divide fruit couscous evenly between the steamed acorn squash halves. Bake for 20 minutes. Sprinkle with pecans, if desired, before serving.
Yield: 8 servings
While squash is steaming, bring apple juice to a boil in a small saucepan. Remove from heat and stir in couscous. Cover and let sit for 15 minutes to absorb the juice.
Stir prunes, cranberries, apples, apple juice concentrate, cardamom, and maple syrup into the couscous.
Divide fruit couscous evenly between the steamed acorn squash halves. Bake for 20 minutes. Sprinkle with pecans, if desired, before serving.
Yield: 8 servings
