Acorn Squash

Happy first day of fall everybody! To celebrate fall, I made stuffed gold acorn squash. Acorn squash is packed with beneficial nutrients including folate, Vitamin B-6, Thiamine, and Vitamin C.


 Stuffed Acorn Squash

For Acorn Squash:
1 acorn squash
2 tbsp olive oil
2 tsp salt

Preheat oven to 375 F. Cut the top off the acorn squash and scoop out the seeds. Coat the squash with olive and sprinkle salt on the squash. Place the squash on a lined baking sheet an bake for about 30 minutes or until you can stick a knife smoothly through the side.

For stuffing:
1 cup Israeli couscous
2  tbs olive oil
1 1/4 cup water
1/2 medium onion
1 tbsp garlic
1 tsp salt
1/4 cup white wine
3 tbsp lemon juice
3 tbsp sliced scallions

Cook israeli couscous, olive oil, and water as stated on couscous package. Add onion, garlic, salt and white wine when the israeli couscous is boiling. Once the israeli couscous has absorbed all the water and cooled slightly, add scallions and lemon juice. Add it to the acorn squash and enjoy.


3 responses to Acorn Squash

  1. What a great meal. I’ll give it a go. Thanks for making it nutritious and vegetarian. It’s on my list for this week. Ray


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