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Acorn Squash Stuffed w/Couscous

Renee Bushor

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· 2 acorn squash

· 1-5.9 oz. package couscous

· 1 ¼ c water

· 1 t. salt

· 2 t. olive oil

· ½ roasted red pepper, (roast under broiler, peel, and finely slice)

· ¼ c. walnut pieces

· ¼ c. finely chopped dried apricots

· ¼ c. finely chopped dried black figs


Cut top off of squash about ⅔ of the way from the bottom, remove seeds and strings. Place on a baking sheet and roast at 375º until tender to fork. Set aside and let cool.

For the stuffing cook couscous in water, salt and olive oil in a small sauce pan by bringing water to a boil and then remove from heat and let sit for 5 minutes. Using only 2 cups of cooked couscous, mix in all other ingredients, toss gently. Chill and pile high into squash.


Apricot Orange Sauce:

· 10 dried apricots

· 1 ¾ c. orange juice.


Simmer apricots in orange juice until apricots are very tender and soft. Puree in food processor and chill. Serve over top of squash stuffing. (You may substitute quinoa or brown rice instead of couscous).


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