It’s squash season! Oh happy day. When it gets cold outside, there are a few foods that just seem Right. Chili is one of them. Squash is another. This is a pretty magical and versatile recipe, give it a shot!
Apple Stuffed Acorn Squash
- One acorn squash
- Half a cup of couscous or quinoa or rice (I used Israeli couscous for this recipe, but you may do what you please!)
- 1 Tbs. olive oil
- 1/8 cup diced onion
- 1 clove garlic, minced
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 apple, pealed and diced
- Chop your squash in half, scrape out the guts, and roast it upside down on a greased cookie sheet at 400 degrees for 25 minutes.
- While that’s happening, prepare half a cup of couscous (or quinoa, etc) according to the directions on the package.
- In another pan, add olive oil, onion and minced garlic.
- Once the onions are translucent, add prepared couscous, diced apple and spices. Stir until combined.
- Divvy stuffing mixture between the two halves of the squash. Roast for 15 more minutes.
Acorn squash seeds are super tasty when you toast them. Give it a shot!
Happy Friday-Eve, everyone!