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A delicious, comforting Buttercup squash stuffed with couscous, spinach, cilantro, onions, and topped with feta cheese that is both sweet and savory. Great for that cold fall night!

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Recipe Summary test

prep:
20 mins
cook:
1 hr 23 mins
additional:
10 mins
total:
1 hr 53 mins
Servings:
2
Yield:
2 squash halves
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet.

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  • Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to face up and let cool slightly.

  • Bring 2 1/4 cups water to a boil in a saucepan; remove from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.

  • Bring a large pot of water to a boil. Add spinach and cook until wilted, 3 to 5 minutes. Drain; use paper towels to squeeze out excess moisture. Fold into couscous.

  • Melt margarine in a skillet. Add onion; cook and stir until browned, about 10 minutes. Mix onion into the couscous mixture. Stir in seasoned salt, salt, and pepper.

  • Stuff acorn squash halves with couscous mixture. Sprinkle feta cheese on top.

  • Bake in the preheated oven until heated through, about 15 minutes.

Nutrition Facts

908 calories; protein 35.6g; carbohydrates 170.5g; fat 16g; cholesterol 28mg; sodium 871.5mg. Full Nutrition
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