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Stuffed Acorn Squash

February 2007
Stuffed Acorn Squash

by 45 people

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Feed your family for under ten bucks with this budget-friendly meal.

Makes: 4 servings

Prep: 20 mins

Cook: 1 hr

Ingredients
  • 2 acorn squash
  • 2 tablespoons butter
  • Salt and pepper
  • 1/2 cup couscous
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 3/4 pound ground beef, preferably lean chuck or sirloin
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup dried cranberries
Directions
  1. Preheat the oven to 400 degrees . Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.
  2. Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.
  3. Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.
Tip PAIR WITH
  • Ken Forrester Chenin Blanc 2005 (South Africa)
Tip Top this
  • Sprinkle grated parmesan on the stuffing.