Stuffed Acorn Squash
Servings Prep Time
4servings 20mins
Cook Time Passive Time
1 hr10 mins 1 hr30 mins
Servings Prep Time
4servings 20mins
Cook Time Passive Time
1 hr10 mins 1 hr30 mins
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Place butternut squash in a large bowl with 3 TBSP of olive oil and sprinkle with salt and pepper. Toss until all the squash is coated and put on a baking sheet 1 layer deep for roasting and set aside.
  3. Cut the acorn squash in half width-wise and scoop out the seeds. Set the acorn squash on a baking sheet, brush with oil.
  4. Place all the pans of squash in the oven and roast for 1 hour until the squash can easily be pierced with a fork. Remove from oven and set aside to cool.
  5. As the squash is roasting, combine Israeli couscous, spices, and herbs in a large bowl.
  6. Add remaining olive oil to coat and salt and pepper to taste.
  7. Add the roasted butternut squash to couscous mixture and gently toss to distribute evenly in the bowl.
  8. Spoon the couscous and butternut squash into the bottom half of the acorn squash, and top with parmesan cheese (optional). Add the tops of the acorn squash and place on a platter of your choosing and enjoy!
Recipe Notes