Acorn Squash Stuffed with Apple Couscous


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This hearty couscous features plenty of dried fruit, pecans, and fresh squash.

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  • 1 C. dry couscous
  • 1 C. apple juice
  • 1/4 C. prunes, pitted and chopped
  • 1/4 C. dried cranberries
  • 1/4 C. dried apples
  • 1/4 C., apple juice concentrate, thawed
  • 1/4 tsp. ground cardamom
  • 1 Tbs. maple syrup
  • 4 each acorn squash, halved and seeded
  • 1/4 C. pecans, toasted and chopped, optional

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Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed, about 15 minutes. Stir in the fruit, apple juice concentrate, cardamom and maple syrup. Set aside. Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350 F degrees. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve. (Notes-you can bake the squash halves until just tender also.)

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