Stuffed Acorn Squash
February 2007
Feed your family for under ten bucks with this budget-friendly meal.
Makes: 4 servings
Prep: 20 mins
Cook: 1 hr
- 2 acorn squash
- 2 tablespoons butter
- Salt and pepper
- 1/2cup couscous
- 1 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 3/4pound ground beef, preferably lean chuck or sirloin
- 1/2cup chopped walnuts, toasted
- 1/4cup dried cranberries
- 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.
- 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.
- 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.