Stuffed Acorn Squash
Ingredients
Makes: 4-6 servings
- 1 acorn squash
- Sea Salt (Grinder), to taste
- Black Pepper (Grinder), to taste
- 2/3 C (160 ml) couscous
- 3 Tbsp (45 ml) sun-dried cranberries
- 2/3 C (160 ml) boiling water
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp (15 ml) 3 Onion Dip Mix
- 2 tsp (10 ml)
Preparation
- Preheat oven to 350° F (175° C).
- Cut squash lengthwise in half; remove seeds and centre fibres.
- Sprinkle with Holiday Seasoning, salt, and pepper.
- Place squash cut-side down on an Sheet Pan lined with an Bake & Roll. Bake, uncovered, for 20–25 minutes until squash is tender when pierced with a fork.
- In a medium bowl, cover couscous and sun-dried cranberries with boiling water and let stand 5 minutes. Stir in olive oil, 3 Onion Dip Mix, and Holiday Seasoning.
- Remove squash from oven. Heap and press filling into the centre of each squash half.
- Return to oven and bake, covered with aluminum foil, for 15 minutes.
Tip
Tip: To get a head start on your holiday dinner, bake the squash and make the couscous filling in advance. Simply heat 15 minutes before dinner time.
| Nutritional Serving Size | Per serving |
| Calories | 130 |
| Fat | 2.5 g |
| Saturated Fat | 0.4 g |
| Transfat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
| Carbohydrates | 26 g |
| Fibre | 2 g |
| Sugar | 4 g |
| Protein | 3 g |
Bake & Roll
$21.00
$21.00
Sheet Pan
$25.00
$25.00
Sea Salt (Grinder)
$15.00
$15.00
Black Pepper (Grinder)
$15.00
$15.00
3 Onion Dip Mix
$9.00
$9.00