Couscous Stuffed Acorn Squash
Cuisine: Vegetarian/Vegan
 
Ingredients
  • 3 acorn squash, halved, seeds removed
  • 1 cup dry couscous
  • 1½ cups water
  • 4 tbsp. olive oil
  • 2 stalks celery, diced
  • ½ yellow onion, diced
  • 1½ cups chopped mushrooms
  • ½ cup dried cranberries
  • ¾ tsp. salt
  • ¾ tsp. poultry seasoning
  • ¼ tsp. ground black pepper
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Brush the cut sides of the acorn squash halves with 2 tbsp. of the olive oil. Place cut-side down onto a rimmed baking sheet lined with foil and bake for 45 minutes.
  2. In a medium saucepan, bring water to a boil. Add couscous and stir occasionally until water is almost gone. Turn off the heat and cover, allowing couscous to absorb remaining water.
  3. In a large pan, heat remaining 2 tbsp. of olive oil. Place celery, onion, and mushrooms in the pan and cook until tender. Add couscous, cranberries, salt, poultry seasoning, and pepper and stir to combine.
  4. Flip acorn squash over and divide couscous filling between them. Return to oven for 10-15 more minutes.
  5. If you're not trying to keep this dish vegan, it is excellent topped with Parmesan cheese! Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/couscous-stuffed-acorn-squash/