Couscous-Stuffed Acorn Squash
- 1 acorn squash, halved and seeded
- 2 1/4 cups water
- 1 1/2 cups whole wheat couscous
- 2 tablespoons chopped fresh cilantro
- 1 bunch fresh spinach, trimmed and coarsely chopped
- 1 tablespoon margarine
- 1/2 small onion, chopped
- 1/2 teaspoon seasoned salt, or to taste (optional)
- salt and ground black pepper to taste
- 1/4 cup crumbled feta cheese
- Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet.
- Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to face up and let cool slightly.
- Bring 2 1/4 cups water to a boil in a saucepan; remove from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Bring a large pot of water to a boil. Add spinach and cook until wilted, 3 to 5 minutes. Drain; use paper towels to squeeze out excess moisture. Fold into couscous.
- Melt margarine in a skillet. Add onion; cook and stir until browned, about 10 minutes. Mix onion into the couscous mixture. Stir in seasoned salt, salt, and pepper.
- Stuff acorn squash halves with couscous mixture. Sprinkle feta cheese on top.
- Bake in the preheated oven until heated through, about 15 minutes.
acorn, water, whole wheat couscous, fresh cilantro, fresh spinach, margarine, onion, salt, salt, feta cheese
Taken from www.allrecipes.com/recipe/255723/couscous-stuffed-acorn-squash/ (may not work)