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Autumn Squash Stuffed With Carrot Couscous
Ingredients
- 2 x Acorn or possibly delicata squash
- 3 Tbsp. Each: whipping cream, carrot juice, see note
- 1 Tbsp. Pure maple syrup Salt, grnd red pepper to taste
- 3/4 c. Couscous
- 1/2 tsp Each: grnd ginger, grnd red pepper Salt to taste
- 1 c. Carrot juice, heated to simmering
- 1 Tbsp. Extra virgin olive oil
- 1 x Leek, trimmed, sliced
- 1 x Red bell pepper, diced
- 3 Tbsp. Pine nuts
- 1 can (15 to 16 ounces) garbanzo beans, rinsed, well liquid removed
- 1 c. Fresh corn kernels, if available
- 2 c. Fresh spinach leaves, finely chopped
- 1 Tbsp. Chopped fresh mint
Directions
- Preparation Time: 20 min
- Cooking Time: 20-25 min
- Yield: 4 servings
- 1. Halve squash crosswise; scoop out seeds and spongy membrane. Cut a thin slice from bottom of each half so they stand upright. Arrange squash on a large microwave-proof plate. Combine cream, carrot juice, maple syrup, salt and red pepper in a small dish. Spoon into cavities of squash halves. Cover tightly with plastic wrap. Microwave on high power (100 percent) 6 min.
- Uncover; poke inside of squash several times with fork. Replace plastic and return to microwave. Cook on high power till tender, 4 to 9 min longer. Let stand 2 min.
- 2. Meanwhile, for filling, combine couscous, ginger, red pepper and salt in medium bowl. Pour warm carrot juice over; cover and let stand 8 to 10 min. Heat oil in a large skillet over high heat. Add in leek, bell pepper and pine nuts. Cook, stirring, till vegetables are tender and begin to brown at edges, 6 to 7 min. Add in garbanzo beans and corn, if using; heat through. Remove from heat. Stir in spinach and mint; season to taste. Spoon into squash halves, mounding generously.
- Note: Fresh carrot juice is available in some supermarkets and natural food stores. Canned may be used in its place.
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