The pulp of winter squash is rich in vitamins A and C, iron, and riboflavin.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 stuffed squash shell)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place butternut squash, cut sides down, in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1/2 inch. Bake at 350° for 40 minutes or until tender.

  • While squash bakes, heat a large nonstick skillet over medium-high heat; add oil. Add onion and carrot. Reduce heat to medium-low, and cook 20 minutes or until onion is golden and carrot is tender, stirring frequently. Set aside.

  • Bring broth and next 4 ingredients to a boil. Stir in couscous and next 5 ingredients. Remove from heat. Cover and let stand 5 minutes.

  • Remove and discard seeds from squash; scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop 1 cup pulp, reserving remaining pulp for another use.

  • Combine reserved onion mixture, squash pulp, couscous mixture, chickpeas, and almonds; toss gently. Spoon mixture evenly into squash shells. Place shells in a 13 x 9- inch baking pan. Bake at 350° for 20 minutes or until thoroughly heated.

  • While shells bake, bring 1 cup orange juice and honey to a boil in a small saucepan. Reduce heat; simmer, uncovered, 10 to 15 minutes or until mixture reduces to 1/3 cup, stirring occasionally. Stir in curry powder and cinnamon. Drizzle juice mixture evenly over couscous mixture.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

331 calories; fat 5.2g; saturated fat 0.9g; protein 9.6g; carbohydrates 64g; cholesterol 3mg; iron 2.2mg; sodium 510mg; calories from fat 14%; fiber 7.3g; calcium 79mg.
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