Recipe: Roasted Acorn Squash, Moroccan Style

Bryan and I made this stuffed acorn squash recipe from 1,001 Low-Fat Vegetarian Recipes over the weekend and it was really delicious and easy to make.

Ingredients:

2 medium acorn squash, halved, seeded

1 medium pineapple, cut in cubes

2 cups quartered Brussels sprouts

2 medium onions, sliced

Olive oil or cooking spray

1/4 cup pakced light brown sugar (we used less than 1/3 cup)

1/8 tsp each, ground cinnamon, nutmeg

1/2 cup whole kernel corn, cooked

1/4 cup each: dark raisins, finely chopped cilantro (I forgot the cilantro so we did without)

2/3 cup couscous, cooked, warm

salt and pepper to taste

1. Arrange squash (cut sides up), pineapple, onions, and Brussels sprouts in single layer on a greased foil-lined jelly roll pan; spray with cooking spray and sprinkle with combined brown sugar, cinnamon and nutmeg. Bake at 425 until veggies are tender (about 40-50 minutes).  Best way to check is to poke the middle of the acorn squash with a fork.

2. Arrange squash halves on plate.  Stir remaining roasted veggies, corn, raisins and cilantro into couscous; season to taste with salt and pepper.  Serve in squash halves and enjoy!

Check out the awesome cookbook here!

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