Sometimes I don’t always have time to plan what to make for dinner. Tonight, for instance, I realized that I barely had anything in the refrigerator. I decided to make whatever I could with whatever I could find. Surprisingly, it wasn’t as hard as I thought. I had one acorn squash, walnuts, couscous, some leftover craisins and maple syrup. Put them all together… and voila!
Roasted Acorn Squash stuffed with Cranberry & Walnut Couscous
2 Acorn Squash (I only cooked one, but the amount of couscous is enough for 2 squashes)
1 Box Plain Couscous (I used the 10 oz. box made by Near East)
3/4 Cup Chopped Walnuts
3/4 Cup Craisins
1/3 Cup Maple Syrup
3 Tbsp Butter
1 tsp. Cinnamon
Salt & Pepper
1. Preheat the oven to 375 degrees. Cut the acorn squash in half lengthwise. Scoop out the seeds and discard them.
2. Brush the inside of the squash with olive oil and maple syrup. Just enough to coat the inside. Salt & Pepper to taste.
3. Place the squash cut side down, uncovered, on a pan with foil. Roast in the oven for 20 minutes.
4. Flip over the squash and cook for an additional 20 minutes until the inside of the squash is soft.
5. While the squash is cooking, prepare the couscous as directed on the back on the box. When pouring the uncooked couscous into the pot of boiling water, add 1 tsp cinnamon.
6. Toast the chopped walnuts in a pan on top of the stove. Just long enough to smell the aroma of the walnuts. Be careful not to burn them.
7. Once the couscous is cooked (only takes about 5 minutes), add the craisins, toasted walnuts, maple syrup and butter. Add salt and pepper to taste.
8. When the squash is done, place a generous scoop of couscous into the squash and serve hot!
I hope you enjoy this recipe and realize that limited ingredients doesn’t mean that you can’t make a delicious meal!