Cous Cous Stuffed Squash

Acorn squash are easy to grow in your backyard, they last a long time after being harvested and they are one of my favorites.  This recipe incorporates North African spices and cous cous.



*Cholesterol Free

Servings:  Two as a main course or four as an appetizer or side dish.


1 acorn squash

2 tablespoons Earth Balance buttery sticks

2 teaspoons organic brown sugar

1 teaspoon cinnamon

pinch of salt


2 tablespoons neutral oil

1 carrot thinly sliced

1/2 cup finely diced onion

2 cloves garlic, minced

1 cup raw kale

1/2 cup water

1 tablespoon curry powder (less if you desire)

1 teaspoon cinnamon

1 tablespoon harissa (spicy)

1 teaspoon salt

1/2 teaspoon stevia

1-1/3 cup large cous cous

1-3/4 cup boiling water

2 tablespoons oil


Preheat the oven to 375 degrees.

Cut the squash in half and scoop out the seeds.  Divide the Earth Balance, brown sugar and cinnamon between the two halves.  Sprinkle with salt.  Place in a baking dish with 1 inch of water at the bottom.  Bake for one hour or until tender. 

In a large sauce pan over medium heat, toast the cous cous in the oil until golden.  Carefully add the boiling water.  Cover and cook over medium heat until the moisture is absorbed and the cous cous is soft.

In a separate pan, add the oil and saute the carrot, onion, garlic and kale with the curry powder, cinnamon and harissa.  Add the water as necessary to keep the ingredients from sticking to the pan and the mixture moist.  Saute until the vegetables are tender.  Add the stevia and salt.  Taste test and adjust the salt if necessary.

Combine the cous cous and vegetable mixture.  Spoon into the squash halves.   Stir to combine the brown sugar and cinnamon in the squash with the cous cous.

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