Couscous stuffed acorn squash is a sweet and savory side dish that is great as a vegetarian entree or healthy side dish. It goes wonderfully with grilled or roasted meats, making it a lovely addition to your holiday meal.
1 medium acorn squash
1 cup water
½ cup apple juice
⅓ cup uncooked couscous
1 granny smith apple, peeled and finely diced
½ cup dried apricots, diced
½ cup golden raisins, chopped
2 tablespoons finely minced scallions, white part only
1 tablespoon butter, melted
2 teaspoons brown sugar
⅛ teaspoon salt
⅛ teaspoon ground cinnamon
Preheat the oven to 350 degrees.
Cut the squash in half and scoop out and discard the seeds.
Place the squash, cut side down, into a 13×9-inch baking dish. Pour the water into the bottom of the dish.
Bake, uncovered, for 40-45 minutes or until tender when pierced with the tip of a knife.
Meanwhile, in a small saucepan, bring the apple juice to a boil. Stir in the couscous.
Remove from the heat, cover, and let stand for 5 minutes or until the apple juice is absorbed.
When the squash is cool enough to handle, scoop out about 1-inch of the squash, leaving a large border around the squash. Chop the squash that you removed and place it into a large bowl.
Add the couscous, apple, apricots, raisins, scallions, butter, brown sugar, salt, and cinnamon.
Toss to combine all the ingredients.
Spoon the mixture into the squash.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Middle Eastern
Keywords: couscous stuffed acorn squash, vegetarian recipe, healthy sides, holiday side dish, couscous, meatless Monday