Acorn Squash Stuffed With Carrot, Apple And Onion Couscous Recipe
Servings: 2
Ingredients
- 1/3 c. Toasted Israeli Style couscous
- 2 c. water
- 1/2 x tomato bouillon cube
- 1 x acorn squash
- 1 x celery stalk
- 1 x carrot
- 1/2 sm onion
- 1/2 x apple cored
- 2 Tbsp. Romano cheese
- 1 Tbsp. finely minced fresh basil salt and black pepper
- 2 tsp unsalted butter
Directions
- Make couscous in water seasoned with tomato bouillon. Drain, Reserving liquid.
- Cut a hole in the acorn squash to act as a vent. Microwave on high for 6 min. Let stand. When cold sufficient to touch, halve lengthwise. Remove seeds.
- In bowl of food processor, coarsely chop onion, celery, carrot and apple.
- In a large mixing bowl combine the minced vegetables and apple with the liquid removed couscous. Season with cheese, basil and a generous healthy pinch of salt and pepper. Add in sufficient of the reserved liquid to moisten the mix.
- Reserving 1 c. of the stuffing, place the stuffing mix in an oven proof casserole. Add in the rest of the broth reserved from the couscous. Place each squash half in the casserole, cavity side up. Sprinkle lightly with salt and pepper. Fill each squash with the remaining stuffing. Add in a pad of butter on each. Cover loosely with foil. Bake in a preheat 400F oven for 25 to 35 min. Serve warm.
- Untested variation (suggested by techniques used in original recipe): don't precook the squash or possibly the couscous. Mix the raw vegetables, crumbled bouillon and couscous. Stuff raw squash. Steam for 20 to 30 min till done. Brown under the broiler (optional).
- NOTES :This recipe has been on my "to try" list since Nanette posted it on the VegRecipes list on 08 Feb 2001. I thought it would make a full meal when mixed with large Couscous - a variation on the original recipe. We use one-third box of Osem's Mediterranean Couscous and 1/3 of the enclosed tomato basil bouillon cube. This is comfort food.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 2 servings | |
| Calories 198 | |
| Calories from Fat 72 | 36% |
| Total Fat 8.16g | 10% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 226mg | 9% |
| Potassium 782mg | 22% |
| Total Carbs 27.86g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.65g | 4% |
| Protein 6.71g | 11% |
