Couscous Sausage Stuffed Acorn Squash 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 & 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

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

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

SUNNY'S ITALIAN SAUSAGE-STUFFED ACORN SQUASH

Provided by Sunny Anderson

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16



Sunny's Italian Sausage-Stuffed Acorn Squash image

Steps:

  • For the squash: Preheat the oven to 400 degrees F.
  • Place the squash on a baking sheet flesh-side up and rub with the olive oil. Season liberally with salt and pepper. Roast until the edges begin to ripple and a poke with a fork reveals tender flesh, about 40 minutes. Allow to cool until easy to handle.
  • Lower the oven temperature to 350 degrees F.
  • Use a spoon to scoop out the flesh into a large bowl, leaving about 1/4 inch of flesh within the skin of each squash half to help it maintain its shape.
  • For the filling: In a large pan on medium-high heat, add the olive oil and sausage. While cooking, break the sausage into bits like ground meat with a wooden spoon. Once some of the fat is rendered from the sausage, add the onions, paprika, pumpkin pie spice, sage, celery, bell peppers and a pinch of salt. Cook until the sausage is done and the vegetables are tender.
  • Add the mixture to the bowl of squash along with the cheese, walnuts and cranberries and stir to combine. Taste and season with salt and pepper if needed. Fill the hollowed squash halves with the mixture and place back in the oven to melt the cheese and make the tops golden brown, 15 more minutes. Sprinkle with parsley and serve warm.

2 acorn squash, halved through the stem to the base and seeds removed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 links (8 ounces) spicy Italian sausage, casings removed
1/2 cup chopped red onions
1/4 teaspoon hot Hungarian paprika
1/4 teaspoon pumpkin pie spice
6 fresh sage leaves, finely chopped
1 stalk celery, finely chopped
1 red bell pepper, seeded and finely chopped
Kosher salt and freshly ground black pepper
1/2 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped walnuts
1/4 cup dried cranberries, finely chopped
Chopped fresh parsley, for garnish

MOROCCAN-STYLE STUFFED ACORN SQUASH

Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.

Provided by TRUCKERDOO

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 13



Moroccan-Style Stuffed Acorn Squash image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
  • Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
½ cup raisins
1 ½ tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

SAUSAGE STUFFED ACORN SQUASH

Acorn squash stuffed with sausage, spinach, dried cranberries and stuffing. Ready in less than 30 minutes. I modified this recipe from Simply Delicious.

Provided by ratherbebaking

Categories     One Dish Meal

Time 30m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 8



Sausage Stuffed Acorn Squash image

Steps:

  • Cut squash in half, remove seeds.
  • Place squash cut side down in a microwave safe dish.
  • Cover and microwave on high for 10-12 minutes or until tender.
  • Cook sausage and onion in a large skillet until sausage is no longer pink.
  • Drain if needed.
  • In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
  • Stuff squash with sausage mixture.
  • Cover and microwave 2-3 minutes or until heated through.

Nutrition Facts : Calories 428.1, Fat 24.8, SaturatedFat 6.9, Cholesterol 165.2, Sodium 647.4, Carbohydrate 26.6, Fiber 4.2, Sugar 1.5, Protein 26.4

2 medium acorn squash
1 lb spicy bulk sausage
1/2 cup onion, chopped
1 egg
2 tablespoons milk
1 cup fresh Baby Spinach, finely chopped
1 1/2 cups herb seasoned stuffing mix (crushed)
1/2 cup dried cranberries

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

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

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