Ancestral Inheritance Menu Couscous-Stuffed Acorn Squash :: Good Recipes
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| Couscous-Stuffed Acorn Squash |
"A scrumptious, comforting Buttercup squash full of couscous, spinach, cilantro, onions, and crowned with feta cheese that is both candy and savory. Great for that bloodless fall night!"
Ingredients :
- 1 acorn squash, halved and seeded
- 2 1/4 cups water
- 1 half cups whole wheat couscous
- 2 tablespoons chopped clean cilantro
- 1 bunch fresh spinach, trimmed and coarsely chopped
- 1 tablespoon margarine
- half of small onion, chopped
- half of teaspoon seasoned salt, or to flavor (non-compulsory)
- salt and ground black pepper to taste
- 1/four cup crumbled feta cheese
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 1H53M |
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- Preheat oven to 350 degrees F (a hundred seventy five ranges C). Place acorn squash cut-facet down on baking sheet.
- Bake squash in the preheated oven until smooth whilst pierced with a fork, approximately forty five mins. Flip to stand up and permit cool slightly.
- Bring 2 1/four cups water to a boil in a saucepan; put off from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed absolutely, approximately 10 minutes. Fluff couscous with a fork.
- Bring a big pot of water to a boil. Add spinach and cook dinner until wilted, three to five mins. Drain; use paper towels to squeeze out excess moisture. Fold into couscous.
- Melt margarine in a skillet. Add onion; cook and stir until browned, approximately 10 minutes. Mix onion into the couscous combination. Stir in pro salt, salt, and pepper.
- Stuff acorn squash halves with couscous aggregate. Sprinkle feta cheese on top.
- Bake inside the preheated oven until heated via, approximately 15 minutes.
Notes :
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