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Stuffed Acorn Squash
Photo: Levi Brown
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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 400°F and coat a baking sheet with cooking spray. Brush cut sides of squash with 2 teaspoons olive oil and season with salt and pepper to taste. Place on baking sheet cut-sides down and bake for 25 minutes, or until tender.
In a skillet, heat the remaining 1 teaspoon olive oil over medium-high heat. Add shallot and saute for 2 minutes, or until softened. Stir in thyme and saute for 30 to 60 seconds, or until fragrant. Remove from heat and put in a bowl.
Add couscous, pomegranate seeds, pistachios, and parsley, and stir gently to combine.
When squash is done, transfer to a serving dish cut-sides up and divide couscous mixture among squash halves. Sprinkle with pepper, if desired.
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