Butter Nut Squash Stuffed With Orange Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The pulp of winter squash is rich in vitamins A and C, iron, and riboflavin. Ingredients:
2 (1 1/2- to 2-pound) butternut squash, halved lengthwise |
1/2 teaspoon olive oil |
1/2 cup chopped onion |
1/2 cup chopped carrot |
3/4 cup vegetable broth |
1/2 cup water |
3 tablespoons orange juice |
1 teaspoon butter |
1/2 teaspoon salt |
3/4 cup uncooked couscous |
2 tablespoons sweetened dried cranberries |
1 teaspoon curry powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon grated orange rind |
1/4 teaspoon black pepper |
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained |
2 tablespoons slivered almonds, toasted |
1 cup orange juice |
2 tablespoons honey |
1/8 teaspoon curry powder |
1/8 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350°.
2. Place butternut squash, cut sides down, in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1/2 inch. Bake at 350° for 40 minutes or until tender.
3. While squash bakes, heat a large nonstick skillet over medium-high heat; add oil. Add onion and carrot. Reduce heat to medium-low, and cook 20 minutes or until onion is golden and carrot is tender, stirring frequently. Set aside.
4. Bring broth and next 4 ingredients to a boil. Stir in couscous and next 5 ingredients. Remove from heat. Cover and let stand 5 minutes.
5. Remove and discard seeds from squash; scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop 1 cup pulp, reserving remaining pulp for another use.
6. Combine reserved onion mixture, squash pulp, couscous mixture, chickpeas, and almonds; toss gently. Spoon mixture evenly into squash shells. Place shells in a 13 x 9- inch baking pan. Bake at 350° for 20 minutes or until thoroughly heated.
7. While shells bake, bring 1 cup orange juice and honey to a boil in a small saucepan. Reduce heat; simmer, uncovered, 10 to 15 minutes or until mixture reduces to 1/3 cup, stirring occasionally. Stir in curry powder and cinnamon. Drizzle juice mixture evenly over couscous mixture.
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