4.5 from 12 votes
Couscous & Cranberry Stuffed Acorn Squash
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
Calories:
410 kcal
Course:
Side Dish, Others
Cuisine:
American
Ingredients
- 1 Tablespoon olive oil
- 1 1/2 cup couscous
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1 3/4 cup water
- 2 green onions chopped
- 1 Tablespoon lemon juice
- 2 acorn squash
Instructions
- Heat olive oil in sauce pan over medium heat.
- Saute the couscous in the oil for 5 minutes.
- Add the cranberries, salt and water and bring to a boil.
- Reduce heat and simmer covered for 14 minutes.
- While the couscous cooks microwave 2 acorn squash until tender, about 5 minutes each.
- Preheat the oven to 400 F.
- Let the squash cool slightly, then cut it open and scoop out the seeds.
- When the couscous is done stir in the green onions and lemon juice.
- Spoon the couscous into the squash and bake for 10 minutes.
Cup of Yum
Nutrition Information
Calories
410kcal
(21%)
Carbohydrates
86g
(29%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
311mg
(13%)
Potassium
883mg
(19%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
851IU
(17%)
Vitamin C
26mg
(29%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 410
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 86g | 29% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 311mg | 13% |
| Potassium | 883mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 851IU | 17% |
| Vitamin C | 26mg | 29% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.