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Stuffed roasted Acorn
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Description
Seasoned couscous stuffed in halves of acorn squash.
Ingredients
- 1 Acorn Squash
- ½ cups Couscous
- ¼ cups Chopped Onions
- 1 clove Garlic, Minced
- 2 teaspoons Peas
- 1 teaspoon Lemon Peel
- 2 teaspoons Honey
- 2 Tablespoons Cheese Of Your Favorite
- 1 cup Water Or As Needed
- 1 teaspoon Olive Oil
- 1 teaspoon Dry Parsley
- ½ teaspoons Salt, Or To Taste
- ½ Tablespoons Pepper Or To Taste
Preparation
Cut the squash in half and remove the seeds.
Preheat the oven to 400F. Coat a baking sheet with nonstick cooking spray. Place the cut side of the squash down on a baking sheet. Bake 35 minutes or until tender.
Turn the squash cut side up and brush with honey; bake 10 minutes more.
Meanwhile, in a medium pot bring 1 cup of water to boiling. Add couscous, lemon peel, salt and pepper; cook 8-10 minutes or until tender and all the water is absorbed. Then add peas, onion, garlic, cheese and oil.
Spoon couscous mixture into squash halves. Top with parsley. Bake 5 more minutes and serve warm.
Enjoy!
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