Continuing on our journey (a short one so far) to make 2011 healthier and cleaner and a bit more meatless (well, meatless at least three days a week), I created this sweet and savory acorn squash stuffed with couscous, fruits and nuts.
If you have visited before, you may have read Kicked Up Black-Eyed Peas and Pasta Salad, Strawberry Chipotle Chicken or even Turkey Tzatziki Muffins and know that I am trying to reverse a few bad winter habits, primarily that of too much cooking, baking, eating (of the wrong stuff) and not enough exercise.
We all crave comfort food during those cold winter months and well, it is just too cold to get out for a run. I know, excuses, excuses, excuses.
We are now craving a return to our 2010 routine of clean eating limiting our use of “the wrong whites”, more fruits and veggies and less meat. We are also easing back into our fitness routine.
This stuffed squash certainly fits our renewed eating goals. Whole grain couscous, cranberries, dates, mandarin orange segments, sweet and savory notes from five spice powder, tarragon and a pinch of chives. Not too sweet, not too savory, a pop of tart from the cranberries…perfect for a weeknight meatless meal. It was also beautiful on the plate and we couldn’t wait to sit down and enjoy.
Recipe Note: If your not into meatless meals, adding a bit of sausage to the couscous mixture would be perfect. Earlier this year, I made a simple sausage stuffed version.
- 1 acorn or butternut squash, halved lengthwise
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 cup uncooked couscous
- 2 tablespoons dried cranberries
- 4 dried dates, chopped
- 1 teaspoon five spice powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated orange rind
- 1/8 teaspoon black pepper
- 2 tablespoons pecan, halved
- 1 mandarin orange, zested, peeled, segments separated (I have access to beautiful Satsuma mandarins, use a small orange as a substitute)
- 1 tablespoon olive oil
- pinch of tarragon
- pinch of chives
- salt and pepper to taste
Preheat oven to 350 F.
Remove and discard seeds from squash. Place squash, cut sides down, in a baking pan. Add hot water to pan to a depth of 1/2-inch. Bake at 350 F for 40 minutes or until tender.
Bring water and salt to a boil. Stir in couscous and next 6 ingredients. Remove from heat. Cover and let stand 5 minutes.
Combine couscous mixture, orange segments, oil, pecans, tarragon and chives. Toss gently. Spoon mixture evenly into squash shells.
Place stuffed squash in a baking pan. Bake at 350 F for 20 minutes or until thoroughly heated.
This really was filling…we did not need anything else to complete the meal. If you feel it needs a bit more, a simple spinach salad would be a great side.
inked to: Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Sweet and Savory Wednesday, Welcome Wednesday, Wandering Wednesday, Gold Star Wednesday, What’s Cooking Wednesday, Raising Homemakers, Potluck Wednesday, Let’s Do Brunch, What I Ate Wednesday, At Home with Haley, No Whine Wednesday, What’s For Lunch Wednesday, What’s Cooking Wednesday, Midnight Maniac Meatless Monday