GardenCuisine: Couscous Filled Squash

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* Exported from MasterCook *

 

Couscous Filled Squash

 

Recipe By : GardenCuisine by Paul Wenner, page 270

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small kabocha squash

OR your favorite squash

3/4 cup whole-wheat couscous

1/4 teaspoon salt

3/4 cup boiling water

1 apple -- cored and diced

1 pear -- cored and diced

2 tablespoons chopped walnuts

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon allspice

1/8 teaspoon nutmeg

1/8 teaspoon cardamom

 

SERVES 4

 

For something new, try kabocha - a delicious squash that has deep,

wonderful flavor. Feel free to explore using other varieties of squash.

 

Preheat the oven to 350F. Cut the squashes in half and remove the

seeds. Place on a baking sheet with the cut sides down and bake 30 minutes.

 

Combine the whole-wheat couscous and salt in a mixing bowl. Pour the

boiling water over and stir to mix. Cover and let stand until all the

water is absorbed, 15 minutes, then fluff the couscous with a fork. Stir

in the apple, pear, walnuts, maple syrup, cinnamon, ginger, allspice,

nutmeg, and cardamom. Mix well.

 

Spoon the couscous mixture into the partially baked kabocha shells and

place in a large baking dish. Cover and bake until the shells are tender

when pierced with a fork, about 45 minutes.

 

PER SERVING • 360 CALORIES (5% FROM FAT) • 2 G FAT • 7 G PROTEIN • 78 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 155 MG SODIUM • 18 G FIBER

 

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