Sunday, March 25, 2012

Stuffed Acorn Squash with Couscous

This dish was relatively easy to do, and it was very hardy.  The only SUPER difficult part was cutting the acorn in half.  I have always had a hard time doing this… any tips fellow cookers??

C gave this one an 8.5 but I gave it a 9.
Ingredients: (serves 2 people with leftover "stuffing")

2 acorn squash
3 carrots
1 can kidney beans
1 can black beans
1 sm. red onion – chopped
1 cup sliced fresh mushrooms
17 oz. chicken broth
1 cup whole wheat couscous
1 can diced tomatoes
Dried basil
Garlic salt
Peccerino cheese
Optional: hot sauce


1. Preheat the oven to 350 degrees.  Cut 2 acorn squash in half, the long way.  Be very careful doing this, I find it hard to do!

 2.  Place the squash face up in a baking dish.  Add some water to the bottom of the pan so the squash doesn’t burn.  Bake for about 35 minutes, or until soft

3.  Meanwhile, on medium heat, add oil to a large pan.  Add in thinly chopped carrots and onion.  Cook for about 5 minutes.

4.  Add in mushrooms and cook for 5 more minutes.

5.  Drain and rinse kidney beans and black beans and add to the pot.

6.  Add in chicken broth, and couscous.  Cook for about 3 minutes

7.  Drain diced tomatoes and add to mixture. 

8.  Add in a few shakes of garlic salt and dried basil (chef’s choice really, but I used about 1 tbsp of each)

9.  Remove the pot from heat. Cover, and let sit until liquids have been absorbed.  Be sure to stir only occasionally.

10.  Once all liquids have been absorbed, add some fresh peccerino cheese to the mixture and stir.

11.  After acorns have finished cooking, fill with the couscous mixture. 

12.  Top with fresh shavings of pecorino cheese

13.  Optional: Add hot sauce if you like the heat!!

~Eat Well and Be Happy~