Healthy Vegetarian Main-Dish or Side Dish: Couscous-Stuffed Acorn Squash
March 02, 2010
Two of my favorite ingredients are acorn squash and Israeli couscous. For those of you who haven’t tried Israeli couscous, it is a small pearl grain made of wheat flour twice the diameter of regular couscous. You can find it in the grocery stores where couscous and rice are sold. In this vegetarian main-dish or side dish, the couscous is flavored with lemon zest, olive oil and red pepper flakes and stuffed in a roasted acorn squash brushed with honey. This healthy dish is as pretty as it is delicious and very filling.
Couscous-Stuffed Acorn Squash
Prep:
15 minutes
Cook:
55 minutes
Yield:
4 servings
Ingredients
1 cup Israeli couscous
11/4 cups low-sodium, fat-free chicken broth
2 tsp. olive oil
1 tbsp. lemon zest
1/4 tsp. red pepper flakes
2 acorn squash, cut in half
4 tsp. honey
Fresh Italian parsley sprigs (optional)
11/4 cups low-sodium, fat-free chicken broth
2 tsp. olive oil
1 tbsp. lemon zest
1/4 tsp. red pepper flakes
2 acorn squash, cut in half
4 tsp. honey
Fresh Italian parsley sprigs (optional)
Preparation
1. Preheat oven to 400F.
2. Bring chicken broth to a boil. Add couscous and cook until tender, about 8 to 10 minutes. Drain, return to pot and add olive oil, lemon zest and red pepper flakes.
3. Place squash halves, cut sides down on a baking sheet coated with cooking spray. Bake at 400F for 35 minutes or until tender. Brush with honey and cook 10 minutes more. Divide the couscous mixture evenly among squash halves. Garnish with Italian parsley, if desired.
2. Bring chicken broth to a boil. Add couscous and cook until tender, about 8 to 10 minutes. Drain, return to pot and add olive oil, lemon zest and red pepper flakes.
3. Place squash halves, cut sides down on a baking sheet coated with cooking spray. Bake at 400F for 35 minutes or until tender. Brush with honey and cook 10 minutes more. Divide the couscous mixture evenly among squash halves. Garnish with Italian parsley, if desired.
2 Responses to “Healthy Vegetarian Main-Dish or Side Dish: Couscous-Stuffed Acorn Squash”
Ruth Nomberg says:
March, 03 2010at 08:56 am
Alison,
Is it possible for you to include nutritional values for your recipes? IE:calories, fat, carbs, fiber etc? Love your site.
Ruth
Ageekymom says:
March, 03 2010at 02:11 pm
This sounds delicious! I have some preserved lemons on hand, and I just received my Israeli couscous shipment, so I may just have to give this a try. Thanks!