I love stuffed vegetables and my kids love eating them because they’re so much fun to dissect on your plate. A lot of recipes take a lot of work, a lot of time or both. This one requires neither! It could be served as a side dish, but we eat as a main dish with some roasted vegetables (like cauliflower) on the side.
Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries
1 acorn squash
1-2 Tbsp olive oil
2 small onions, chopped (about 1/2 cup)
1 small apple, chopped (about 1 cup)
1/2 cup dried cranberries
1 cup uncooked israeli couscous (also called Pearl Couscous)
1 1/2 cup vegetable broth
1 cinnamon stick
1. Wash squash and pierce in one or two places. Zap in the microwave for 7-8 minutes, until it is squeezable. Carefully cut in half and let cool.
2. When squash has cooled sufficiently, scrape out the bulk of the flesh of the squash–leaving about 1/2 still in the shell. Chop and set aside.
3. In a medium saucepan, heat oil. Saute onions for 5 minutes, until beginning to become translucent. Add apples and cook for another 5 minutes.
4. Add cranberries and uncooked couscous, cook for about 30 seconds, stirring constantly.
5. Add vegetable broth and cinnamon stick. Stir well.
6. Bring to a boil, lower heat, cover pot and simmer 8-10 minutes or until all liquid has been absorbed. Stir in reserved squash. Season with sea salt to taste.
7. Stuff couscous and squash mixture into the squash shells. Place in a lightly greased glass baking dish. Bake at 375 for about 15 minutes, until top is lightly browned and just beginning to get crunchy.