Acorn squash stuffed with apple couscous
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Couscous |
| 1 | cup | Apple juice |
| ¼ | cup | Prunes, pitted & chopped |
| ¼ | cup | Dried cranberries |
| ¼ | cup | Dried apples |
| ¼ | cup | Apple juice concentrate, thawed |
| ¼ | teaspoon | Cardamom, ground |
| 1 | tablespoon | Maple syrup |
| 4 | eaches | Acorn squash, halved & seeded |
| ¼ | cup | Pecans, toasted & chopped, optional |
Directions
Place couscous in a small mixing bowl. Set aside.
Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes.
Stir in the fruit, apple juice concentrate, cardamom & maple syrup.
Set aside.
Steam squash halves until tender, about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve.
"Vegetarian Gourmet" Winter, 1995
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