Fall into the season with Couscous Stuffed Acorn Squash. No one ever says boo to this acorn squash with couscous and nut stuffing recipe.
What You Need
Original recipe yields 8 servings
2 acorn squash, cut lengthwise in half, seeded
2 Tbsp. KRAFT Lite Balsamic Roasted Garlic Vinaigrette Dressing
1/2 cup chopped onion s
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1-1/4 cups fat-free reduced-sodium chicken broth
1 can (15 oz.) no-salt-added navy bean s, rinsed
1 cup whole wheat couscous, uncooked
1/4 cup PLANTERS Trail Mix Mixed Nuts & Raisins
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Let's Make It
Cut each squash piece lengthwise in half; place, cut sides down, on microwaveable plate. Microwave on HIGH 12 to 15 min. or until tender.
Meanwhile, heat dressing in medium saucepan on medium heat. Add onions and garlic; cook and stir 3 min. Stir in spices; cook 1 min. Add broth and beans; stir. Bring to boil, stirring occasionally. Stir in couscous. Remove from heat; cover. Let stand 5 min.
Turn squash over; fill with couscous mixture. Microwave 2 min. or until heated through. Sprinkle with trail mix.
Sprinkle with KRAFT Grated Parmesan Cheese before serving.
Use Your Oven
Place squash halves, cut sides down, in shallow pan. Bake in 400ºF oven 40 to 45 min. or until squash is tender. Meanwhile, prepare couscous mixture as directed. Fill squash pieces with couscous mixture; bake 5 min. or until heated through. Sprinkle with trail mix.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.