Stuffed Acorn Squash

Serves 1

 

1 acorn squash

2 tablespoons olive oil

1/2 cup onion, chopped

1 garlic clove, minced

1/2 red bell pepper

1 stalk celery

1 handful kale, washed, chopped and thick spines

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground basil or 3 sprigs fresh basil

1/2 cup couscous

1/4 cup dried cranberries and golden raisins

1 1/2 broth

 

1. Preheat oven to 400. Cut acorn squash in half. Scoop out the seeds with a spoon or ice cream scoop.

2. Place acorn squash cut side down on a parchment lined oven proof pan, Bake for 30-40 minutes until you can easily press down the outside of the squash.

3. While squash is cooking, warm oil in a skillet. Sauté over medium heat onion until translucent. Add garlic, bell pepper, celery and kale. Sauté for 3-4 minutes until kale is wilted.  Add salt, pepper and basil. Stir. Add couscous, cranberries and raisins and broth. Stir and cover for 10 minutes or until couscous is tender but not overdone.

4. Slightly mash the inside of the acorn squash. Mound the couscous pilaf in the acorn squash and serve.

 

Expandthetable suggestions

Grain: In place of couscous, use other grains—farro, quinoa (for gluten free) or rice, adjusting cooking time according to package directions.

Veggies: Use your favorite vegetables all chopped to fit into acorn squash, such as spinach or mushrooms,

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Note: Rinse acorn squash seeds and separate from fiber. Place parchment on an oven proof sheet. Drizzle olive oil on seeds. Sprinkle with salt. Bake at 300 F for 20 minutes or until seeds are crispy and golden. Makes a great snack.

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