Stuffed Acorn Squash

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

You’ll need:

  • 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
  1. 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.
  2. While that’s happening, prepare half a cup of couscous (or quinoa, etc) according to the directions on the package.
  3. In another pan, add olive oil, onion and minced garlic.
  4. Once the onions are translucent, add prepared couscous, diced apple and spices. Stir until combined.
  5. Divvy stuffing mixture between the two halves of the squash. Roast for 15 more minutes.

This dish makes a great vegetarian entree for 2 or a vegetable side for 3 or 4 people.

Acorn squash seeds are super tasty when you toast them. Give it a shot!

Happy Friday-Eve, everyone!

One thought on “Stuffed Acorn Squash

  1. Pingback: Lovin’ « pickahling

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