It’s gourd season! Butternut squash, spaghetti squash, pumpkins, and acorn squash are filling the grocery store aisles with rich fall colors. These gourds are heavy, both physically and nutritionally. They are filled with fiber and antioxidants, and they work as a beautiful canvas to sweet and savory flavors alike.
With this recipe, we jumped on the stuffed food trend and put a squash-like spin on it. The acorn squash is a perfect size for a dinner for two and works as its own bowl! We went the savory route and brought out the nutty flavors with some fennel and garlic powder. The couscous adds a nice chewy texture to the entire dish while also acting as a sponge for the flavors. You could even make extra couscous and refrigerate for lunch the next day!
If you are enjoying this recipe series, you can check out the previous CSA recipe here:
Psst, some of our Johnson Fitness & Wellness stores are actually CSA pickup locations! We’ve got free totes to carry all of your goodies in. The CSA program that we use is organized by Westridge Organic Produce. To find out more about our local Madison, WI CSA program, you can go here!
Stuffed Acorn Squash with Couscous
- 1 Acorn squash
- 1/2 Cup dried couscous
- 1/2 Cup vegetable broth
- 1 Zucchini
- 1 Yellow onion
- 1 Tbs Earth Balance butter
- 1 tsp garlic powder
- 1 tsp dried fennel
- Handful basil leaves
- Salt and pepper
- Cut squash in half and scoop out seeds. Bake in a 425-degree oven for about an hour or until soft.
- Add butter and fennel to a pan on the stove. Roast the fennel at medium heat until soft and aromatic, about five minutes.
- Slice zucchini into thin discs, then cut discs into quarters. Roughly chop onion. Add both to the pan and sauté over medium-high heat until soft, stirring occasionally. Add garlic powder and salt and pepper to taste.
- Bring vegetable broth to a boil. Add dried couscous. Turn off the heat and cover the pot. Let sit for 10 minutes, then fluff with a fork. Add salt or butter if desired.
- When squash is finished baking, scoop some of the zucchini-onion mixture into each half, followed by a scoop of couscous. Garnish with torn basil leaves.