Our Stuffed Roasted Acorn Squash is just the recipe you need to complete your repertoire. Acorn squash is known for its unique combination of sweet but peppery and nutty flavor.
Acorn squash is best harvested in the fall and winter months. It can be identified by its harvest green skin speckled with orange patches and pale yellow-orange flesh. It is a fantastic source of magnesium, potassium, vitamin A, and vitamin C to keep you healthy throughout that flu season!
Now let’s get cooking. Begin by preheating the oven to 400F. Wash the squash and cut it in half. Scoop out the seeds from the inside with a spoon. Pro tip: save the squash seeds and roast them up with some olive oil and a pinch of salt to eat throughout the week as a healthy snack. Make 5-10 slits on the inside of each half of squash with a knife. Rub a tablespoon of olive oil into each half and sprinkle it with salt. Place squash on a baking sheet and put in the oven. Pour the water onto the bottom of the pan and bake up for about 45 minutes. While that is baking, cook the couscous according to package directions. Saute the onions and garlic for 3-4 minutes in a separate pan. Add the couscous and beans and season with oregano, pepper, and a bit of salt. Once the squash is finished, mix the inside up with a fork, add the couscous and beans, and top off with some grated parm. Bake for another 5-10 minutes or until the cheese is perfectly melted.Have you ever tried stuffed acorn squash? How does this sound to you? Let us know in the comments below!
Stuffed Roasted Acorn Squash
Total Time
1 hr
Servings: 2
Ingredients
- 1 medium Acorn squash
- 3 tablespoons of olive oil
- 1/2 cup of couscous
- 1/2 cup of cooked small white beans
- 2 tablespoons of shredded Parmesan cheese
- 3 tablespoons of chopped onion
- 3 cloves of chopped garlic
- 1 teaspoon of oregano
- Salt and pepper to taste
Instructions
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Pre-heat oven to 400F degrees
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Wash squash and cut it in half
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Scoop out seeds from the inside with a spoon
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Make 5-10 slits on the inside of each half of squash with a knife
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Rub 1 tablespoon of olive oil into each half, and sprinkle with salt
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Place squash on a baking sheet
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Put into the oven and then pour 1/4 cup of water onto the bottom of the pan (it’s easier once it’s already into the oven)
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Bake for 45 minutes or until soft
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Meanwhile, cook couscous according to package directions
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When couscous is done cooking, mix with beans
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Heat one tablespoon of oil in separate saucepan and sauté chopped onions and garlic for 3-4 minutes
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Add couscous and beans and then season with oregano, pepper and a pinch of salt
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Once squash is finished cooking, remove from oven and mix the insides with a fork
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Add couscous and bean filling
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Top with Parmesan cheese
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Place in oven again and bake for an additional 5-10 minutes or until cheese melts to perfection
Start up by preheating the oven to 400F. Slice the eggplant into 12 rounds about one inch thick each. Season the eggplant with paprika, salt, and pepper. On an oiled baking pan, bake the eggplant rounds for about 15-20 minutes until they are brown around the edges. When they are ready, remove from the oven and let cool. Place the rounds in a baking dish and evenly layer the rounds with mozzarella, tomato sauce, and pesto. Place the remaining eggplant rounds on the layered eggplant and layer once again. After they are all layered, finish off by sprinkling breadcrumbs and parmesan. Bake it all again for another 20-25 minutes and enjoy!
When you’re craving something traditional and satisfying, this eggplant parmesan recipe is for you! Make our DIY 
To prepare the rice, cook it up according to the package directions. In a separate bowl, scramble up the tofu with a fork until it resembles eggs. In a large wok or pot, saute your onions, peppers, ginger, garlic, carrots, and tofu in a tablespoon of olive oil. Once the rice is all cooked, slowly add it to the vegetable mixture and continue to cook. If you need more oil, toss in another tablespoon. Stir fry the rice until it appears crispy. Add soy sauce and then add the seasoning to taste. Mix in the bean sprouts and add in cilantro and scallions for garnish.