We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Side dish
- Vegetable side dishes
This is a Moroccan inspired dish. Feel free to experiment with the vegetables of your choice or even add chicken.
401 people made this
- 2 tablespoons dark brown soft sugar
- 1 tablespoon melted butter
- 2 large acorn squash, halved and seeded
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 2 sticks celery, chopped
- 2 carrots, chopped
- 240g tinned chickpeas, drained
- 80g raisins
- 1 1/2 tablespoons ground cumin
- salt and pepper to taste
- 400ml chicken stock
- 175g couscous
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4.
- Arrange squash halves cut side down on a baking tray. Bake 30 minutes or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- Heat the olive oil in a frying pan over medium heat. Stir in the garlic, celery and carrots and cook 5 minutes. Mix in the chickpeas and raisins. Season with cumin, salt, and pepper and continue to cook and stir until vegetables are tender.
- Pour the chicken stock into the frying pan and mix in the couscous. Cover frying pan and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the frying pan mixture to serve.
This dish can be made vegetarian if you use vegetable stock instead of chicken stock.
Reviews & ratingsAverage global rating:(456)
Reviews in English (332)
Wow, this was great! I didn't think I would like the raisins, but they were perfect. Smells much spicier than it is. I think the spice level is just right. Five stars.-30 Mar 2006
by Susan C
Great recipe! My MIL does not like celery, so I added some Granny Smith apple and a little red onion instead. I used low sodium broth and just a pinch of salt which ended up being much too little. This was so easy to make. The cous cous is just as great on its own as with the squash.-17 Sep 2006
This is a great and very easy recipe. One of the best that I have found for couscous. I cook the acorn or butternut squash in the microwave for about 8-9 minutes which is a real time saver. If you are saving calories use diet pancake syrup instead of brown sugar and melted butter.-05 Dec 2005
- 3 acorn squash
- 1 (28-ounce) can vegetarian baked beans (drained)
- 4 tablespoons barbecue sauce
- 2 tablespoons maple syrup or honey
- 4 tablespoons brown sugar
- 2 tablespoons butter or margarine
Gather the ingredients and preheat the oven to 350 F.
Cut each squash in half widthwise. Slice 1/4-inch off the rounded end of each half so the squash sits upright without wobbling.
Scrape out the seeds with a spoon and discard.
Mix the baked beans, barbecue sauce, maple syrup, and brown sugar in small mixing bowl.
Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter or margarine. The squash can be prepared several hours ahead of time to this stage and refrigerated.
Bake for 45 to 60 minutes. Cover lightly with foil if filling starts to dry.
- 3 acorn squash, (3/4-1 pound each)
- 5 ounces bulk turkey sausage
- 1 small onion, chopped
- 1/2 medium red bell pepper,chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cups chopped cherry tomatoes
- 1 15-ounce can black beans, rinsed (see Tip)
- ½ teaspoon salt
- Several dashes hot red pepper sauce, to taste
- 1 cup shredded Swiss cheese
Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.
Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
Meanwhile, lightly coat a large skillet with cooking spray heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
When the squash are tender, reduce oven temperature to 325 degrees . Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
- 2 acorn squash (about 1 1/2 lb. each), rinsed
- 8 ounces bulk pork sausage
- ½ cup chopped onion
- 2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
- ¼ cup raisins
- ¼ cup dried cranberries
- ¼ teaspoon dried thyme
- 3 tablespoons chopped pecans
- ¼ cup maple syrup
Cut each squash in half crosswise scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9- by 13-inch baking pan and cover pan tightly with foil. Bake in a 350° regular or convection oven until tender when pierced, 45 to 50 minutes.
Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries, and thyme stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.
Uncover squash and turn halves upright fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.
Baked Stuffed Acorn Squash Recipe Tips and Variations
- Cutting the acorn squash is the most difficult part of making this recipe. To cut the squash, use a large heavy knife and slice through it vertically. If the knife does not slice all the way through, carefully remove the knife and pull the squash apart with your hands.
- Meal Prep Tip &ndash Make baked stuffed acorn squash ahead of time, and pop it in the oven just before serving cook until it is heated through.
- Save the Seeds of the squash. Separate the seeds from the pulp, rinse and dry them. Place them on a baking sheet, sprinkle them with olive oil and a sprinkle of sea salt. Roast them at 325 for about 30 minutes.
- Replace the breakfast sausage with one pound of mild or hot Italian Sausage
- Replace the pork sausage one pound of turkey or chicken sausage
- Toss 2 cups of roughly chopped kale or spinach to the pan with the onions until it wilts and combine it with the stuffing mixture
- Substitute the wild rice with brown rice, quinoa, farro or barley
- For a low-carb version omit the rice and add chopped kale or spinach
- Sprinkle with a few tablespoons of your favorite shredded cheese before baking
You Might Also Like These Easy Dinner Ideas
- 3 large acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- ½ cup apple brandy
- ¼ cup apple cider
- 3 cups cooked long-grain wild rice
- 2 egg yolks
- 1 cup toasted pecans
- 1 cup grated Gouda cheese
- 1 tablespoon fresh sage
- 1 tablespoon Dijon mustard
- Preheat oven to 375 degrees. Place squash in a large baking dish.
- Heat oil in a large sauté pan over high heat. Add onions and garlic and saute 2 minutes. Remove pan from heat and add brandy and cider. Set pan over high heat and reduce until mixture is nearly evaporated, about 4 minutes.
- Remove pan from heat and let cool. Transfer cooled mixture to a large bowl.
- Add remaining ingredients, mixing well.
- Divide stuffing among prepared squash. Bake until squash is tender, about an hour. Serve warm.
Nutrition Facts (per serving): Calories – 500, Fat – 29.1g, Dietary Fiber – 5.9g, Protein – 15.8g, Vitamin A – 24%, Vitamin C – 46%, Calcium – 34%, Iron – 18%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Baked Stuffed Acorn Squash With Cranberry Stuffing
Nothing says fall like acorn squash! This recipe is a wonderful side dish for the holidays or simply a way to show off your garden’s bounty any night of the week!
- Boiling water
- 2 acorn squash
- 2 large cooking apples, peeled, cored, chopped
- 2 to 4 tablespoons dried cranberries or raisins
- 3 to 4 tablespoons butter, melted
- 1/2 teaspoon cinnamon
- 4 tablespoons brown sugar
- In a large baking dish or jelly roll pan, pour in around ¼-inch of boiling water.
- Cut squash in half lengthwise and remove seeds and stringy pulp.
- Place squash halves, cut sides down, in baking dish.
- Bake at 375ºF for 30 minutes.
- Combine remaining ingredients.
- Stuff center of each squash half with apple mixture.
- Bake stuffing-side-up for 30 to 35 minutes or until apples and squash are tender.
- Stir each squash center lightly before serving. Makes 4 servings.
Farmers' Almanac Staff
This article was published by the staff at Farmers' Almanac. Interested in becoming a guest author? Contact us to let us know!
Meatball Stuffed Acorn Squash
The other night, we roasted acorn squash and put our favorite meatball mixture in the center. We baked it up and dinner was SO GOOD. I will seriously be doing this more often because it really was simple and delicious! Now, as I ate mine, I scraped the squash up with my fork because it was so tender and delicious, but my kiddos that don&rsquot love squash (there are two) just used theirs as a vessel for the middle part. This really felt like our first &ldquofall dinner&rdquo. I hope you and your family enjoy it too!!
3 acorn squash, cut in half
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 pound of ground beef
1 pound of Italian sausage
1 onion, chopped
3 cloves of garlic, chopped
2 (8 oz) cans of tomato sauce
1 (14 oz) can of diced tomatoes
3 tablespoons Italian seasoning blend
about 1 cup of breadcrumbs
about 1 cup of grated Parmesan cheese
Preheat your oven to 425 degrees.
Line a baking sheet with foil (for easy clean up) and place all six of your squash halves down on top. Drizzle EVOO all over the tops of each half along with a big pinch of both salt and pepper. Place your squash in the oven and roast for 45 minutes.
About the last 15 minutes of your roasting, make the meatball mixture to go inside.
In a large pot over medium-high heat, brown up your ground beef and sausage in a tablespoon or so of EVOO. Once it&rsquos browned and crumbly, stir in a big pinch of salt and pepper followed by the chopped onion. Saute about five minutes or until the onion is tender and then stir in the chopped garlic, tomato sauce, diced tomatoes and Italian seasoning. Bring this mixture to a bubble and then reduce the heat to medium-low.
Reduce your oven temp to 350 degrees.
Remove your roasted squash from the oven and quickly divide this meat mixture between the six halves. After that, sprinkle your breadcrumbs and grated Parmesan down over each half before popping them back in the oven to bake another 25 minutes.
Good morning everyone!
I am continuing with the fall and winter themed recipes with today’s delicious savory meal – baked stuffed acorn squash.
Recently, the weather has started to cool down immensely. It was 35 degrees out when I went for my run at lunchtime yesterday! Luckily, I had this warm, hearty stuffed acorn squash waiting for me to devour upon my return (I cooked it before my run and re-heated it once I got back). Although, I will say that the best way to eat this dish is fresh from the oven.
And I don’t know about you guys, but after a freezing cold run outside, all I can think about is taking a hot shower and eating a comforting meal that is able to warm my body right up. This squash recipe does the trick.
It’s incredibly healthy, tasty, nourishing, and it’s actually quite simple to make. So, let’s take a look at all the ingredients you will need to make this recipe a success.
First, you need the acorn squash.
Ok, this ingredient is pretty much a given. Luckily, squash is in season in the fall, so you can buy many different varieties at a budget-friendly price point. My two personal favorites are probably spaghetti squash and acorn squash.
If you aren’t familiar with acorn squash, it has a green rind (sometimes it has orange patches as well). It’s a beautiful yellow-orange color on the inside, and it tastes incredible baked. It will serve as the base for this recipe.
Next, you will want the quinoa.
The quinoa serves as the base for the acorn squash filling. It’s a great source of plant protein that contains key nutrients for your body. I used tri-color quinoa, but you can use whatever kind you have on hand.
You’ll want to follow your package directions to cook it before using it in this recipe. In general, you will cook it on the stovetop in water like you would rice. It absorbs the liquid to achieve a nice and fluffy texture.
Then, you will need the apple.
The apple adds sweetness to this recipe. The flavors of the squash and quinoa pair immensely well with the rest of the ingredients to form the perfect dish that is a combination of sweet and savory.
I used a honeycrisp apple since they are super juicy, delicious, and in season for fall. Again, you can use whatever you have on hand, or whichever kind of apple is your favorite!
Next, you will want the yellow onion.
The yellow onion adds a nice crunch to this recipe. You will absolutely love it!
After that, you need cashews.
The cashews add a nice little crunch and source of healthy fat to this recipe. I used raw cashews, but you could also use roasted or salted cashews if you would like.
You will also want some olive oil.
This ingredient serves two purposes. First, you will brush it onto the squash to add flavor and help it get nice and golden brown.
Additionally, you will add a bit of olive oil to the filling itself to add richness, flavor, and some extra moisture.
Next, you need some cinnamon.
The cinnamon adds some nice sweetness to this recipe, and it pairs amazingly well with the chopped apple. The flavor combination is absolutely perfect.
Finally, you will want some salt.
The salt will be adjusted to your own taste. I used my Himalayan pink salt grinder, because pink salt is my absolute favorite kind.
How to Prepare Stuffing for Acorn Squash
Heat a large skillet and add bacon pieces to it. Cook until bacon is crisp and a deep reddish color. Remove pan from heat and remove bacon pieces using a slotted spoon. I put mine in a paper towel lined dish.
Add ground sausage, chopped celery, apple, and onion to the pan and cook until sausage is browned and veggies are tender.
Place the spinach in the pan, and cook for about 45 seconds or until spinach is wilted. Add back the cooked bacon pieces, and bread crumbs. Stir to combine the filling.
Add about 3/4 of stuffing to each baked acorn squash. Return squash to the oven and bake for an additional ten minutes. You can add some 4C Parmesan Cheese if you please. Simply sprinkle each with about a tablespoon of cheese before baking.