Couscous-Stuffed Acorn Squash

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Couscous-Stuffed Acorn Squash

Fall in love with this ultra-filling, winter-centric vegetarian recipe that stuffs spinach, couscous, and walnuts into acorn squash in this recipe from the Simple Cooking with Heart program.

Nutrition Facts

Couscous-Stuffed Acorn Squash

CaloriesCalories

381 Per Serving

ProteinProtein

10g Per Serving

FiberFiber

9g Per Serving

Cost Per ServingCost Per Serving

$3.64
×
Calories 381
Total Fat 13.6 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 5.5 g
Cholesterol 4 mg
Sodium 285 mg
Total Carbohydrate 62 g
Dietary Fiber 9 g
Sugars 14 g
Protein 10 g

Dietary Exchanges
4 starch, 2 fat

Ingredients

Servings  4  

  • 1/2 cup water
  • 1/2 cup couscous
  • 4 small acorn squash (1 to 1 1/4 pounds each)
  • 2 Tbsp canola oil (divided)
  • 1 cup chopped celery (about 4 stalks)
  • 1 onion (finely diced)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp sage
  • 1 1/2 cups frozen, thawed, chopped spinach
  • 1/4 cup unsalted, chopped walnuts
  • 1 Tbsp maple syrup
  • 1/4 cup reduced-fat blue cheese crumbles

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400 degrees F. Heat water to a boiling temperature using either a teapot or the microwave. In a bowl or heat-proof container, combine boiling water and couscous. Cover and let sit 10 minutes.
  2. Prepare each acorn squash: Cut off around 1-inch of the top of each acorn squash; use a spoon to scoop out the seeds and discard them. Use a knife to slice a sliver off the bottom of each squash so they stay upright as they cook. Place each acorn squash bottom onto a foil-lined baking sheet. Reserve.
  3. Meanwhile, warm 1 tablespoon oil in a large nonstick pan over medium-high heat. Add celery, onion, salt, pepper, and sage, stirring occasionally and sautéing until softened, about 6 to 8 minutes. Stir in thawed spinach, stirring and cooking until spinach is fully thawed and heated, about 1 to 2 minutes. Remove from heat. Stir in reserved couscous, remaining 1 tablespoon canola oil, walnuts, and maple syrup.
  4. Pack about 1 cup of stuffing into the cavity of each acorn squash. Top each squash with its lid. Bake in the oven until squash is tender, about 60 to 75 minutes. Remove acorn squash lid and top with blue cheese. Serve.

Cooking Tip: Any leftover couscous stuffing that doesn’t fit in the acorn squash can be reheated in a bowl in the microwave and served alongside the squash.

Keep it Healthy: Acorn squash are also a great, healthy dinner side dish. Prepare the acorn squash as the recipe instructs without stuffing it. Cook until soft (about 75 minutes) and serve drizzled with maple syrup and olive oil.

Tip: Serving size 1 acorn squash

Tip: Any time a recipe calls for celery, go ahead and use the celery leaves on the stalk. The leaves add even more of a dose of celery flavor.

 

Fall in love with this ultra-filling, winter-centric vegetarian recipe that stuffs spinach, couscous, and walnuts into acorn squash in this recipe from the Simple Cooking with Heart program.

Nutrition Facts

Couscous-Stuffed Acorn Squash

CaloriesCalories

381 Per Serving

ProteinProtein

10g Per Serving

FiberFiber

9g Per Serving

Cost Per ServingCost Per Serving

$3.64
×
Calories 381
Total Fat 13.6 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 5.5 g
Cholesterol 4 mg
Sodium 285 mg
Total Carbohydrate 62 g
Dietary Fiber 9 g
Sugars 14 g
Protein 10 g

Dietary Exchanges
4 starch, 2 fat

Ingredients

Servings  4  

  • 1/2 cup water
  • 1/2 cup couscous
  • 4 small acorn squash (1 to 1 1/4 pounds each)
  • 2 Tbsp canola oil (divided)
  • 1 cup chopped celery (about 4 stalks)
  • 1 onion (finely diced)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp sage
  • 1 1/2 cups frozen, thawed, chopped spinach
  • 1/4 cup unsalted, chopped walnuts
  • 1 Tbsp maple syrup
  • 1/4 cup reduced-fat blue cheese crumbles

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400 degrees F. Heat water to a boiling temperature using either a teapot or the microwave. In a bowl or heat-proof container, combine boiling water and couscous. Cover and let sit 10 minutes.
  2. Prepare each acorn squash: Cut off around 1-inch of the top of each acorn squash; use a spoon to scoop out the seeds and discard them. Use a knife to slice a sliver off the bottom of each squash so they stay upright as they cook. Place each acorn squash bottom onto a foil-lined baking sheet. Reserve.
  3. Meanwhile, warm 1 tablespoon oil in a large nonstick pan over medium-high heat. Add celery, onion, salt, pepper, and sage, stirring occasionally and sautéing until softened, about 6 to 8 minutes. Stir in thawed spinach, stirring and cooking until spinach is fully thawed and heated, about 1 to 2 minutes. Remove from heat. Stir in reserved couscous, remaining 1 tablespoon canola oil, walnuts, and maple syrup.
  4. Pack about 1 cup of stuffing into the cavity of each acorn squash. Top each squash with its lid. Bake in the oven until squash is tender, about 60 to 75 minutes. Remove acorn squash lid and top with blue cheese. Serve.

Cooking Tip: Any leftover couscous stuffing that doesn’t fit in the acorn squash can be reheated in a bowl in the microwave and served alongside the squash.

Keep it Healthy: Acorn squash are also a great, healthy dinner side dish. Prepare the acorn squash as the recipe instructs without stuffing it. Cook until soft (about 75 minutes) and serve drizzled with maple syrup and olive oil.

Tip: Serving size 1 acorn squash

Tip: Any time a recipe calls for celery, go ahead and use the celery leaves on the stalk. The leaves add even more of a dose of celery flavor.