Recipe by Sharon123
Heavenly holiday fair! Choose winter squash that have the prettiest, most symmetrical shape, such as acorn or even small round pie pumpkins. Enjoy! This came out of Vegetarian Times Cookbook.
Top Review by JanuaryBride
Outstanding! My squash were much too small to cut out the flesh, so I just stuffed then with the mixture minus the squash. It was awesome. I was trying to cut down on time here, so I didn't follow the instructions about making the "hat" and instead I just cut my squash in half, cooked it face down for 30 minutes, turned them right side up, brushed with the margarine/honey, then stuffed them with the couscous/fruit/nut mixture, then cooked them for 30 more minutes. If you do this, make sure you COVER THE DISH to keep the moisture in the couscous (mine was super crunchy because I didn't cover the dish, but this was my mistake). Additionally, instead of using salt and pepper, I just subbed veggie broth for the water which gave it great body. Thanks for posting this yummy lunch!
- 4 squash, each about 1 to 2 pounds
- 177.44 ml water, salted if desired
- 591.47 ml uncooked couscous
- 236.59 ml currants
- 29.58 ml margarine
- 59.16 ml fat-free margarine, spread
- 2 large golden delicious apples, cored and sliced
- 2 pears, cored and chopped coarsely
- 118.29 ml dried apricot, cut into small pieces
- 118.29 ml golden raisin
- 118.29 ml coarsely chopped walnuts
- 59.16 ml mild honey
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- 2.46 ml mace
- 2.46 ml ground allspice
- 5.91 ml cardamom
- 2.46 ml fresh ground black pepper
- 0.25 ml ground cinnamon
- fresh greens or fresh edible flower, for garnish
Directions See How It's Made
- Cut the top of each squash off to make a handsome lid.
- Set aside the lids.
- Cut a thin slice from the bottom of each squash to make it stand firmly.
- Using a large metal spoon, scoop out and discard the seeds and stringy flesh.
- Remove the flesh from each to weigh a combined total of about 1 pound, taking some from the lid pieces, if necessary.
- Cut the scooped-out squash into 1/2 inch cubes.
- Steam until fork-tender, about 10 minutes.
- Meanwhile, bring salted water to a rolling boil.
- Stir in the couscous and currants, cover and remove from the heat.
- Let sit 10 minutes.
- Preheat the oven to 325*.
- Heat 2 tbls.
- margarine in a large skillet, and cook the apples, pears, apricots, raisins and walnuts, stirring, for 5 minutes.
- Add 2 tbls.
- honey, spices except for the pinch of cinnamon, couscous, steamed squash and salt to taste.
- Cook, stirring gently, for 2 or 3 minutes more.
- Remove from heat.
- In a small pot, melt the remaining margarine, stir in the remaining honey and a pinch of cinnamon.
- Generously brush the inside of the squash with the honey mixture and divide the filling equally among them.
- Replace the squash lids, carefully turn upside down and place on a baking sheet sprayed with nonstick cooking oil.
- Bake until a fork easily pierces the squash, about 1 hour.
- Carefully transfer the roasted squash to a large serving platter, remove the lids and cut each squash in half vertically.
- Garnish the platter with fresh greens or flowers.