Stuffed Roasted Acorn Squash (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From ShopRite's collection of free recipe cards, wanted to post here for safekeeping and to share because this is a fun and easy dish to make. It's recommended as a side dish but for vegetarians and vegans this is most likely a main dish. Vegans can use agave nectar instead of honey to make this vegan-friendly. And, it's easy to halve if you're just making this for yourself or two people! Ingredients:
2 acorn squash, cut in half & seeded |
4 teaspoons honey (or agave nectar for vegans) |
1 cup couscous |
1 1/4 cups vegetable broth (or water) |
2 teaspoons olive oil |
1 tablespoon grated lemon peel |
1/8 teaspoon crushed red pepper flakes |
fresh flat-leaf parsley, for garnishing (optional) |
Directions:
1. Coat a baking sheet with cooking spray and place each piece of squash cut-side down. Bake for 35 minutes or until tender at 400°F.
2. Turn each piece of squash cut-side up and brush each inside with 1 tsp honey, bake for 10 more minutes.
3. After you put it back in the oven, bring the broth or water to a boiling point then add the couscous and cook for 8-10 minutes on medium-high heat.
4. Drain and return it to the pot, stirring in the olive oil, lemon peel, and red pepper flakes.
5. Extract the squash from the oven and spoon the couscous mixture evenly into the squash halves. If available, top with fresh parsley and enjoy.
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