Couscous-Stuffed Acorn Squash
Description
Acorn squash halves are stuffed with a cinnamon-spiced blend of couscous, pistachios, and cranberries for a wonderful vegetarian option for Thanksgiving or any fall or winter meal.
Ingredients
•
2 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
•
1/2 cup cranberries
•
1/4 cup chopped pistachio nuts
•
1/4 cup grated carrots
•
2 tablespoons butter
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
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.
3
Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.
4
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.
5
Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.
6
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.