Stuffed Acorn Squash



Recipe Instructions:

  1. Heat oven to 375 degrees. Cut acorn squash in half crosswise and scoop out seeds. Cut a thin slice off each bottom to allow the squash to sit flat. Place on a rimmed baking sheet.
    2. Drizzle the squash with 1 tablespoon of olive oil and maple syrup. Season with salt.
    3. Bake for 40 minutes or until squash is fork tender.
    4. Meanwhile, prepare the filling. Following the package directions, make 2 servings of couscous.
    5. In a large frying pan, heat 2 tablespoons of oil over medium heat. Add the kale and cook for 3-4 minutes until the kale begins to wilt. Add the shallot and continue to cook until they begin to brown.
    6. Turn the heat down to medium-low. Add the garlic and cranberries. Sauté until the garlic and cranberries begin to soften, about 2 minutes.
    7. Pull the pan from the heat and fold in the prepared couscous. Season with cumin and cinnamon. Cover and set aside.
    8. Once squash has fully cooked, fill each squash half with the couscous filling and top with crumbled goat cheese and cashews.
    9. Serve warm.

Ingredient List:

  • 2 acorn squashes
  • 3 tbsp. olive oil, divided
  • 1 tbsp. maple syrup
  • 1 tsp. sea salt
  • 1 box couscous
  • 4 cups kale, destemmed
  • 1 large shallot, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1 tsp. cumin
  • 1/2 tsp. cinnamon
  • 1/4 cup goat cheese, crumbled
  • 1/2 cup honey salted cashews, roughly chopped


Adapted from Allrecipes

Prep: 15 minutes
Cook: 40 minutes
Total time: 55 minutes
Serves: 4

 

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