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.