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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2medium (blank)s acorn squash, halved and seeded
- 3tablespoons olive oil, divided
- 1(15 ounce) can garbanzo beans, drained
- 1cup orange juice
- 1tablespoon ground cinnamon
- 2teaspoons ground cumin
- 3ounces whole wheat couscous
- ½cup cranberries
- ¼cup chopped pistachio nuts
- ¼cup grated carrots
- 2tablespoons butter
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).Step 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.Step 3
Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.Step 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.Step 5
Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.Step 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.