You may have caught on to a pattern in how we eat around here. It goes something like this:
- Hubby finds amazing deal on fresh produce and brings a boatload home. (You gotta stock up while you can!)
- I experiment (yay!) and figure out the best way(s) for us to nom it up.
- Repeat.
So, what did the hubby find this week? I guess the picture and title pretty much give it away.
Yep. You got it!
Acorn squash.
This was my first endeavor stuffing acorn squash…or cooking with them at all, actually.
This of course made the experimental chef in me super, duper excited! It’s always so much fun to try something brand new!! I’m happy to report that I’m now a huge fan.
Seriously.
They. Are. Delicious.
You may also recall our recent inundation of green peas. I knew I wanted to include them in the mix, too. I’m so glad that I did; I love the burst of green they add to the variety of other colors! I also remembered how much I enjoyed Moroccan flavors the last time I made couscous. So, I put it all together, and this recipe was born!
It may look like an autumn dish, but I assure you, it tasted amazing on a summer night in June, just the same. 🙂
Plus, you get to eat your bowl. How cool is that?!
Moroccan Stuffed Acorn Squash
(Serves 4)
Ingredients:
- 2 acorn squash
- 1 cup yogurt whey (or substitute with 1 1/4 cup broth or water)
- 1 cup whole wheat Israeli (aka pearl) couscous
- 1/2 cup raisins
- 2 T virgin coconut oil
- 2 cloves garlic, peeled and finely chopped
- 1 red onion, peeled and diced
- 1 cup frozen green peas, thawed
- 1 cup baby carrots, chopped
- Sea salt, according to taste
- Pinch of crushed red pepper
- 1 tsp. ground ginger
- 2 tsp. cinnamon
- 1 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 1 T raw honey
Preheat the oven to 350 degrees F.
Cut each squash in half and remove the pulp and seeds. Be sure to save your seeds! You can enjoy them just as you would pumpkin seeds (find more details here)..
Bake the squash for about 40 minutes, or until tender.
Bring the yogurt whey or water to a boil in a medium pot. Stir the couscous and raisins into the pot. Reduce the heat to low, cover, and simmer for about eight minutes, stirring occasionally.
Meanwhile, in a large wok or skillet, heat one tablespoon of the coconut oil over medium-high heat. Add the garlic and saute until golden. Add the onion, peas, carrots, and spices and saute until the vegetables are tender.
Remove the vegetable mixture from the heat and stir in the couscous.
In a small bowl, mix together the remaining coconut oil and the honey.
When the squash is ready, remove it from the oven and gently turn each squash half over. Brush the cut side of the squash with the honey mixture. Then, fill each squash with a portion of the couscous and vegetables.
Prepare yourself for the flavorful explosion of sweet and spicy that is to come! 🙂
Do you have a favorite recipe for acorn squash?? Let me know in the comments. I’m definitely on the lookout for even more ways to enjoy its tastiness!
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