Acorn Squash With Moroccan Couscous
Per ServingAcorn Squash With Moroccan Couscous |
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|---|---|---|
| Makes: 4 | ||
| Serving Size: 1/4 squash plus 1 1/4 cup of couscous mixture | ||
| Calories | 290 | |
| Fat | 4 | g |
| Saturated Fat | 0.6 | g |
| Trans Fat | 0.1 | g |
| Carbohydrate | 61 | g |
| Fiber | 8 | g |
| Sugars | 18 | g |
| Cholesterol | 0 | mg |
| Sodium | 335 mg (without added salt) | |
| Protein | 9 | g |
| Choices: Starch 2.5, Fruit 1 | ||
- Makes: 4
- Serving Size: 1/4 squash plus 1 1/4 cup of couscous mixture
- Preparation Time: 12 minutes
- Cooking Time: 40 minutes
Ingredients
| 1 | med. | acorn squash, halved and seeds removed |
| 2 | tsp. | olive oil |
| 2 | garlic cloves, minced | |
| 1 | small | onion, minced |
| 2 | med. | celery stalks, minced |
| 2 | small | carrots, peeled and chopped |
| 1 | tsp. | ground cumin |
| 1/4 | tsp. | ground red pepper |
| 2 1/4 | cups | low-fat, reduced-sodium chicken broth |
| 1 | cup | dry whole wheat couscous |
| 1/2 | cup | raisins |
| 1 | Tbsp. | chopped parsley |
Directions
- Preheat the oven to 400°F. Place the squash halves, cut side down, on a baking sheet and roast for about 35 to 40 minutes until tender.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, and sauté for 3 minutes. Add the celery and carrots, and sauté for 4 minutes. Add in the cumin and ground red pepper. Add the chicken broth and bring to a boil.
- Add in the couscous and raisins, cover, and turn off the heat. Let the couscous stand for about 5 minutes. Add parsley, and season with salt and pepper. Fluff couscous with a fork and keep warm.
- Turn the squash cut side up. Season with salt and pepper. Cut each squash half in half. Top each quarter of the squash with couscous and serve.
