Squash is the perfect winter meal or side-dish. Problem is, it takes a while to cook so I usually don’t want the rest of my ingredients or recipe to be too complicated. I found a great stuffed acorn squash recipe online, but it had too many ingredients for me to want to bother with sticking to it, so I cut some items out and used a microwavable couscous and spinach mix to save time and energy. For this recipe, I used a whole acorn squash and stuffed it with a mix of couscous, spinach, pine nuts and crasins for an awesome soul-warming dish that looks like it took all day to make. Recipe adapted from Mountain Mama Cooks.
Ingredients
2 Whole Acorn Squash
Butter Spray
Directions
1. Cut the acorn squash in half and scoop out the insides (discard innards). Place on a foil lined baking sheet, cut side down, and cook in a 375 degree oven for 40 minutes.
2. Toast the pine nuts in a saucepan that has been coated lightly with cooking spray. To do this, keep the pan at a medium-low temperature and shake the pan around so that the pine nuts do not burn. They will become lightly browned but should not be burnt.
3. Prepare the couscous as the package directs in a microwave. Once it is done, put it in the sauce pan with the pine nuts, cranberries, garam masala and s&p to taste. Heat the items together for a few minutes so that the flavors meld.
4. Once the squash is done cooking, flip them over so that the cut side is now up. Spray them with spray butter, season with cinnamon and s&p. Then stuff them with the couscous mixture.