Stuffed Roasted Acorn Squash with Apricot Couscous

By: Marge Perry & David Bonom

Ingredients

2 medium of acorn squash halved through the stem and seeded
1 3/4 cups of orange juice
1/2 cup of couscous
1 tablespoon of extra virgin olive oil
1 small of red onion chopped
2 garlic cloves minced
1/2 cup of dried apricots chopped
1/3 cup of pecans chopped
1/4 cup of dried cranberries
2 tablespoons of maple syrup
1/8 teaspoon of ground nutmeg
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
2 tablespoons of chopped chives

Directions

  1. Preheat the oven to 350°F. Place the squash cut side down in a 13x9-inch baking dish and pour in 1 cup of the orange juice. Roast until tender, 40-45 minutes.
  2. Meanwhile, bring the remaining 3/4 cup orange juice to a boil in a small saucepan over medium-high heat. Stir in the couscous, cover, remove from the heat and let stand 5 minutes until the liquid is absorbed. Transfer to a bowl and fluff with a fork.
  3. Heat the oil in a large nonstick skillet over medium. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 3-4 minutes. Stir in the apricots, pecans and cranberries and cook until softened, about 2 minutes. Add the maple syrup, nutmeg, salt and pepper; cook 30 seconds. Transfer to the bowl with the couscous and mix well.
  4. Spoon the couscous mixture into the squash and serve warm or room temperature.