Couscous and Raisin Stuffed Acorn Squash
From America's Test Kitchen
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- 2 whole(s) medium acorn squash halved lengthwise and seeded
- 3 tablespoon(s) EVOO
- 1 cup(s) couscous
- 1/2 cup(s) golden raisins
- 1 cup(s) water
- 1 onion chopped fine
- 4 clove(s) garlic minced
- 1 bag(s) baby spinach (6 oz)
- 1/2 cup(s) pine nuts toasted
- 3/4 cup(s) Pecorino Romano cheese grated
- 1. Position oven rack about 8 inches from heating element and heat broiler. Coat squash with 1 Tbsp oil, season with S&P and place flesh side down on large MW-safe plate. Cover and MW 12-16 minutes until soft.
- 2. Meanwhile, combine couscous with raisins in a medium bowl. Bring water and 1 tbsp oil to a boil, pour over couscous, stir to combine and cover tightly. Fluff with fork after 5 minutes.
- 3. Heat remaining oil in skillet. Add onion and cook until softened - about 5 minutes. Add garlic, 30 seconds. Add spinach and cook until wilted, about 2 minutes. Off heat, stir in couscous, pine nuts and 1/2 cup cheese. Season with S&P.
- 4. Transfer squash, cut side up, to rimmed baking sheet. Mound couscous mixture into squash halves and pack down lightly with palm. Top with remaining cheese and broil until lightly browned - 4-5 minutes.
This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.
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Couscous and Raisin Stuffed Acorn Squash Recipe at a Glance
- COURSE: Main Dishes