Acornsquashstuffedwithapplecouscous Recipes

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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



Couscous-Stuffed Acorn Squash image

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

1 acorn squash, halved and seeded
2 ¼ cups water
1 ½ cups whole wheat couscous
2 tablespoons chopped fresh cilantro
1 bunch fresh spinach, trimmed and coarsely chopped
1 tablespoon margarine
½ small onion, chopped
½ teaspoon seasoned salt, or to taste
salt and ground black pepper to taste
¼ cup crumbled feta cheese

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



Couscous-Stuffed Acorn Squash image

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

2 medium (blank)s 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
½ cup cranberries
¼ cup chopped pistachio nuts
¼ cup grated carrots
2 tablespoons butter

TEX-MEX STUFFED ACORN SQUASH

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Tex-Mex Stuffed Acorn Squash image

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

2 acorn squash (about 1 1/2 pounds each), stems removed, halved crosswise and seeded
1 14-ounce container extra-firm tofu, drained and crumbled
2 tablespoons extra-virgin olive oil
1 orange or yellow bell pepper, chopped
4 scallions, sliced
Kosher salt and freshly ground pepper
3 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
3/4 cup corn-and-black bean salsa
1 1/2 cups shredded pepper jack cheese (about 6 ounces)
Shredded lettuce, fresh cilantro and/or diced tomato, for topping

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



Couscous-Stuffed Acorn Squash image

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 :

1 medium acorn squash
1 cup water
1/2 cup unsweetened apple juice
1/3 cup uncooked couscous
1/2 cup dried cranberries or cherries
2 tablespoons chopped walnuts
2 tablespoons chopped green onion
1 tablespoon butter, melted
2 teaspoons brown sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

ACORN SQUASH IN ROASTED APPLES

Provided by Food Network

Categories     main-dish

Yield 6 serving

Number Of Ingredients 9



Acorn Squash in Roasted Apples image

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.

1 tablespoons heavy cream
1 tablespoon walnut oil
1 teaspoon cinnamon
1 teaspoon ground ginger
1 1/2 lbs.acorn squash, peeled and chopped
3 large pippin apples, cut in half horizontally and cored
1 cup chicken stock
4 tablespoons butter
4 tablespoons brown sugar

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



Southwest Stuffed Acorn Squash Recipe by Tasty image

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

2 acorn squashes
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups vegetable stock
1 cup brown rice, rinsed
1 tablespoon olive oil
½ red onion, diced
1 clove garlic, minced
1 bell pepper, diced
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
15 oz black beans, 1 can, drained and rinsed
11 oz corn, 1 can, drained and rinsed
10 oz roasted diced tomato, 1 can
½ cup shredded cheese blend
avocado, sliced, to serve
fresh cilantro, chopped, to serve

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



Couscous Stuffed Acorn Squash image

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

2 acorn squash, halved and seeded
3 tablespoons olive oil
salt and pepper
1 cup couscous
1/2 cup golden raisin
1 cup boiling water
1 onion, minced
4 garlic cloves, minced
6 cups Baby Spinach
1/2 cup pine nuts, toasted
3/4 cup pecorino romano cheese

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



Apple-Stuffed Acorn Squash image

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

2 acorn squash, halved and seeded
3 cups apples, peeled and cubed (I use Gala)
1/2 cup pecans, chopped
2 tablespoons raisins
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

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



Couscous & Sausage-Stuffed Acorn Squash image

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.

1 medium acorn squash (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped
2 fully cooked spinach and feta chicken sausage links (3 ounces each), sliced
1/2 cup chicken stock
1/2 cup uncooked couscous
Crumbled feta cheese, optional

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



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

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

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

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



Acorn Squash Stuffed With Apple Couscous image

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

1 cup couscous
1 cup apple juice
1/4 cup prune, pitted & chopped
1/4 cup dried cranberries
1/4 cup dried apple
1/4 cup apple juice concentrate, thawed
1/4 teaspoon cardamom, ground
1 tablespoon maple syrup
4 acorn squash, halved & seeded
1/4 cup pecans, toasted & chopped (optional)

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



Couscous Stuffed Acorn Squash image

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

2 acorn squash, cut lengthwise in half, seeded
2 Tbsp. KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
1/2 cup chopped onions
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1-1/4 cups fat-free reduced-sodium chicken broth
1 can (15 oz.) no-salt-added navy beans, rinsed
1 cup whole wheat couscous, uncooked
1/4 cup PLANTERS Trail Mix Mixed Nuts & Raisins

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Brush the cut sides of the acorn squash halves with 2 tbsp. of the olive oil. Place cut-side down onto a rimmed baking sheet lined with foil and bake for 45 minutes. In a medium saucepan, bring water to a boil. Add couscous and stir occasionally until water is almost gone. Turn off the heat and cover, allowing couscous to absorb remaining water.
From fortheloveofgourmet.com


MOROCCAN COUSCOUS STUFFED ACORN SQUASH - LOVE IN MY OVEN
Put the lid on and allow the couscous to be absorbed, about 5 minutes. Melt the butter and stir in the brown sugar. Remove the cooked squash from the oven, and brush the inside of the squash with the butter/brown sugar mixture. Fill each squash half with the couscous mixture, topping with roasted squash seeds if desired.
From loveinmyoven.com


COUSCOUS STUFFED ACORN SQUASH
Directions. Preheat oven to 425 degrees. In a large baking dish, place acorn squash halves in a single layer. Drizzle 1 tablespoon of oil over squash, and then sprinkle za’atar seasoning on top. Roast for 45 minutes to an hour, or until flesh easily flakes away with a fork.
From leencuisine.com


CRANBERRY APPLE STUFFED ACORN SQUASH RECIPE | SAVORY NOTHINGS
Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes. Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and …
From savorynothings.com


ACORN SQUASH RECIPES & RECIPE IDEAS
Roast it simply, or stuff it for an entrée. Baked Acorn Squash with Butter and Brown Sugar. 85 mins. Ratings. Vegan Stuffed Squash with Brown Rice and Mushrooms. 80 mins. Ratings. Roasted Winter Squash with Cilantro Chimichurri. 40 mins.
From simplyrecipes.com


10 BEST MAIN DISH TO GO WITH ACORN SQUASH RECIPES | YUMMLY
Stuffed Acorn Squash A Mind "Full" Mom. chicken stock, onion powder, celery, apple, dry white wine, acorn squash and 9 more. Curried Acorn Squash Holy Cow! Vegan Recipes. coconut milk, salt, medium onion, coriander powder, cumin seeds and 9 more.
From yummly.com


MEXICAN-STYLE STUFFED ACORN SQUASH - SUGAR AND SPICE
Sprinkle with olive oil, salt, and pepper. Bake in an 400 F oven for about 30 minutes until fork tender. Meanwhile, cook ground meat, onions, cumin, cilantro, paprika, and cayenne until done. Mix with beans, corn, tomatoes. When the squash is finished, spoon the meat and veggie mixture into the center of each squash.
From sugarwithspiceblog.com


COUSCOUS STUFFED ACORN SQUASH - MAKINGITWITHDANIELLE.COM
Couscous Stuffed Acorn Squash. Preheat your oven to 425 and put a baking sheet in the oven while it’s heating up. Slice your squash in half and use a spoon to scoop out the seeds. Brush the inside of the squash with the safflower oil and season heavily with salt + pepper. Put the squash on your preheated baking sheet (flesh side down) and ...
From makingitwithdanielle.com


YOU'LL LOVE THIS SAUSAGE, APPLE AND SAGE ... - FOOD NETWORK
Cook until the sausage is browned and cooked throughout, about 5 minutes. Step 4. Stir in the apple, bread crumbs and Parmesan. Remove from heat and set aside until ready to use. Step 5. Once squash is ready, evenly divide the mixture amongst the roasted squash halves. Place back in the oven and bake for an additional 20 minutes.
From foodnetwork.ca


ACORN SQUASH STUFFED WITH APPLE COUSCOUS RECIPE - COOKEATSHARE
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 till the juice is absorbed.
From cookeatshare.com


STUFFED ACORN SQUASH WITH CRANBERRIES AND APPLES - WHO ...
Add the onion and cook for 7-9 minutes until translucent. Add the garlic, sage, cinnamon, and paprika and cook for about 2 minutes. Add the apples, cranberries, pecans, lentils, and the remaining 1 tsp of salt and toss to coat. Cook on medium heat for 5 minutes, then add the steamed couscous and the vegetable broth.
From whoneedssalad.com


ISRAELI COUSCOUS STUFFED ACORN SQUASH - COOK WITH MANALI
Stuffed Acorn Squash with Israeli Couscous, apples, dried cranberries, pistachios, raisins and drizzled with maple tahini sauce. This is a great Stuffed Acorn Squash with Israeli Couscous, dried cranberries, apple, raisins and pistachios. Drizzled with maple tahini sauce, these make a great vegan main dish for the holidays!
From cookwithmanali.com


MEALS – THE HOLOCAUST EXPLAINED: DESIGNED FOR SCHOOLS
Food for prisoners was scarce throughout the camps’ existence, but became significantly more so following the outbreak of the Second World War. Prior to the war, prisoners would typically be given an early breakfast of bread or porridge, accompanied by tea or ersatz coffee served in tin bowls and mugs. Lunch would be vegetable soup, occasionally served with bread, and dinner …
From theholocaustexplained.org


SAUSAGE STUFFED ACORN SQUASH WITH APPLES AND MUSHROOMS
Reduce the oven temperature to 375 degrees F. While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes. Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic.
From wellplated.com


COUSCOUS-STUFFED ACORN SQUASH | AMERICAN HEART ASSOCIATION ...
Remove from heat. Stir in the couscous, remaining 1 tablespoon oil, walnuts, and maple syrup. 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.
From recipes.heart.org


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