Couscous Curry Stuffed Acorn Squash
Ingredients
- 1 acorn squash
- 1/2 package Harvest Grains Couscous blend
- bundle of swiss chard
- dried, unsweetened cherries
- indian curry powder
- 1 can reduced fat coconut milk
- salt and pepper to taste
Order of OperEATions
- Preheat the oven to 375F
- Cut an acorn squash in half, scoop out the seeds with a spoon, rinse with water and roast cut-side down in the oven for about 40 mins (test for doneness by poking with a knife, when it pokes easily you're good to go)
- While the squash is cooking, mix the coconut milk and couscous with about 2 tbsps of curry powder in a pot, bring to a boil, then reduce heat and simmer for about 15 mins
- Separately, heat some oil in a skillet (I used coconut) and saute your swiss chard, once cooked, mix in to couscous mixture. Chop up some dried cherries and add to the mix.
- Once the acorns are cooked, scoop generous portions of your mixture into each half of the squash and enjoy a nice hearty fall meal!
