Acorn Squash Stuffed with Apple Couscous
Elevate your fall table with this stunning Acorn Squash Stuffed with Apple Couscous—a wholesome, flavor-packed dish that’s as beautiful as it is delicious. Perfectly roasted acorn squash halves serve as edible bowls for a sweet and savory filling of fluffy couscous, crisp diced apples, tart dried cranberries, and nutty slivered almonds, all lightly seasoned with warm spices like cinnamon and nutmeg. This recipe is not only visually impressive but also highly nutritious, making it a versatile choice for cozy weeknight dinners or holiday spreads. With a quick prep time of just 15 minutes and customizable garnishes like fresh parsley, this seasonal dish combines ease and elegance while highlighting the best produce of autumn.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup couscous
- 1 cup water
- 1 medium apple
- 0.25 cup dried cranberries
- 0.25 cup slivered almonds
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons nutmeg
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half lengthwise and scoop out the seeds with a spoon. Place the halves cut side up on a baking sheet.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, bring 1 cup of water to a boil in a medium saucepan. Add the couscous, stir, cover with a lid, and remove the saucepan from the heat. Let it sit for 5 minutes, then fluff with a fork.
Dice the apple into small cubes, leaving the skin on for added texture and nutrients, and set aside.
In a mixing bowl, combine the cooked couscous, diced apple, dried cranberries, slivered almonds, ground cinnamon, nutmeg, 1 tablespoon of olive oil, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Mix gently to combine.
Remove the roasted acorn squash from the oven and evenly divide the apple couscous mixture among the four squash halves, packing it in slightly.
Place the stuffed squash back in the oven and bake for an additional 5-7 minutes to warm through.
Garnish with fresh parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 88.7 g | 317% | |
| Total Sugars | 47.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 886 mg | 68% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 8105 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
