Carolyn's Stuffed Acorn Squash

By: Carolyn Scott of The Healthy Voyager

This autumn dish is fantastic for anyone who has ever wondered how to cook acorn squash. Whether you want a healthy recipe for Thanksgiving, or simply an easy fall dinner idea, Carolyn's Stuffed Acorn Squash is delicious and easy to make. With flavors of dried cranberries, walnuts, and ground beef, this acorn squash recipe is a true crowd pleaser. Try this hearty dish tonight!

Ingredients

2 acorn squash
2 tablespoons butter
1/2 cup couscous
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3/4 pound meatless ground beef or cooked chickpeas
1/2 cup walnuts, chopped
1/4 cup dried cranberries
Salt and pepper, to taste

Instructions

Preheat the oven to 400 degrees F.
Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright.
Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash.
Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil.
Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.
Meanwhile, prepare the couscous according to the package directions and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.
Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.