COUSCOUS-STUFFED ACORN SQUASH
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
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
COUSCOUS-STUFFED ACORN SQUASH
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
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
TEX-MEX STUFFED ACORN SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil; set aside. Place the acorn squash in a microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap and microwave until fork-tender, about 15 minutes.
- Meanwhile, spread the tofu on a large plate and press out the excess moisture with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and all but 2 tablespoons of the scallions; season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon salt and cook, breaking up any large chunks, until combined. Stir in the salsa. Remove from the heat.
- Set the squash halves cut-side up on the prepared baking sheet (trim the bottoms so they sit flat, if necessary). Pat dry and season the insides generously with salt and pepper. Stir half of the cheese into the tofu mixture, then divide among the squash halves. Top with the remaining cheese and bake until the filling is hot and the cheese is melted, about 10 minutes. Top with the reserved scallions and assorted toppings.
Nutrition Facts : Calories 490, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 38 milligrams, Sodium 837 milligrams, Carbohydrate 47 grams, Fiber 15 grams, Protein 24 grams, Sugar 2 grams
COUSCOUS-STUFFED ACORN SQUASH
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
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 :
ACORN SQUASH IN ROASTED APPLES
Steps:
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise and remove seeds and fibers. Place squash cut side down in a baking dish. Pour the stock into the dish. Place in the oven and bake for 20 minutes.
- Scoop out the fruit from the apples, leaving a 1/4 border. Remove squash from oven, place apples cut side down in baking dish, fitting them around the squash. Return to oven and bake until squash and apples are just tender, about 15 to20 minutes more. Turn squash and apples over. Dot with butter and brown sugar. Return to oven for 10 minutes.
- Remove squash and apples from oven. Transfer apples to a warm platter and reserve, covered. Scoop squash flesh into a medium bowl. Mash with the cream, walnut oil, cinnamon and ginger, adding salt and pepper, to taste. Scoop the squash into the apple halves and serve.
SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: acorn squashes, olive oil, salt, pepper, vegetable stock, brown rice, olive oil, red onion, garlic, bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, dried oregano, black beans, corn, roasted diced tomato, shredded cheese blend, avocado, fresh cilantro
Provided by Betsy Carter
Categories Dinner
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400°F (200°C).
- Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
- Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
- Bake for 40 minutes, or until tender.
- In a medium saucepan, add vegetable stock and rice.
- Stir and bring to boil over high heat.
- Cover and simmer for 45 minutes. Remove saucepan from heat.
- Heat olive oil in a large saucepan or skillet over medium heat.
- Add onions, stirring frequently until translucent.
- Add garlic and cook until fragrant.
- Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
- Mix in black beans, corn, tomatoes, and cooked rice.
- Fill squash halves with rice mixture and sprinkle with cheese.
- Bake for 5 minutes, or until cheese is melted.
- Top with avocado slices and cilantro.
- Enjoy!
Nutrition Facts : Calories 973 calories, Carbohydrate 154 grams, Fat 34 grams, Fiber 28 grams, Protein 22 grams, Sugar 13 grams
COUSCOUS STUFFED ACORN SQUASH
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
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
APPLE-STUFFED ACORN SQUASH
An easy side dish to double or halve, this dish captures the flavors of fall and tastes wonderful! I enjoy it because it doesn't leave a huge puddle of sugar-butter, like many other recipes for baked squash do, and the taste of the baked apples go so well with the squash. This recipe is adapted from "1,000 Vegetarian Recipes" by Carol Gelles.
Provided by Greeny4444
Categories Vegetable
Time 1h15m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°.
- In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes.
- While the squash is baking, combine the remaining ingredients.
- Remove squash from the oven; discard the water.
- Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture.
- Return to the oven for 30 minutes longer, or until apples and squash are tender.
Nutrition Facts : Calories 347.4, Fat 16, SaturatedFat 4.6, Cholesterol 15.3, Sodium 54.3, Carbohydrate 54.8, Fiber 7.1, Sugar 26.4, Protein 3.4
COUSCOUS & SAUSAGE-STUFFED ACORN SQUASH
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
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.
SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY
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
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
ACORN SQUASH STUFFED WITH APPLE COUSCOUS
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
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
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
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
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3 BEST STUFFED ACORN SQUASH RECIPES - THE SPRUCE EATS
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- Stuffed Acorn Squash with Cornbread. With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey.
- Vegan Quinoa-stuffed Acorn Squash. High-protein quinoa makes a great filling for acorn squash that turn the vegetable into a main. Candied or toasted pecans, raisins, and balsamic vinegar give the filling an autumnal flavor that complements the slightly sweet squash perfectly.
- Barley Stuffed Acorn Squash. Pearl barley has a nutty, hearty texture that makes a delicious stuffing for acorn squash, especially when combined with chopped carrot, celery, onion, and veggie broth.
- Barbecue or Baked Stuffed Squash. To give your meal some vegetarian barbecue flare, stuff acorn squash halves with this delicious baked bean mixture. These work as a fiber-rich main dish or a unique side for a fall cookout.
- Baked Stuffed Acorn Squash with Beef and Tomatoes. For a savory take on acorn squash, try this tomato and beef dish. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out.
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