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Stuffed Acorn Squash

Photo: Levi Brown

Ingredients

Serves: Prep:  17min |Cook: 23min |Total: 40min
              

Directions

1.
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.
2.
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.
3.
Add couscous, pomegranate seeds, pistachios, and parsley, and stir gently to combine.
4.
When squash is done, transfer to a serving dish cut-sides up and divide couscous mixture among squash halves. Sprinkle with pepper, if desired.

Nutritional Facts per serving

CALORIES 234.1 CAL

FAT 8.6 G

SATURATED FAT 1.1 G

CHOLESTEROL 0 MG

SODIUM 53.6 MG

CARBOHYDRATES 37.8 G

TOTAL SUGARS 7.8 G

DIETARY FIBER 5.5 G

PROTEIN 5.7 G
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