Recipe: Acorn Squash Stuffed with Apple Couscous (using cranberries)

Acorn Squash Stuffed with Apple Couscous
Source: Vegetarian Gourmet, 1995
Yield: 8 servings

1 cup couscous
1 cup apple juice
1/4 cup prunes, pitted & chopped
1/4 cup dried cranberries
1/4 cup dried apple
1/4 cup apple juice concentrate, thawed
1/4 tsp cardamom, ground
1 tbsp maple syrup
4 acorn squash, halved and seeded
1/4 cup pecans, toasted and chopped, optional

Place couscous in a small mixing bowl. Set aside.

Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes.

Stir in the fruit, apple juice concentrate, cardamom, and maple syrup. Set aside.

Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350 degrees F. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve.