Acorn Squash: A Minor Player in Read My Hips Gets Redressed

Acorn squash stuffed with couscousYou might remember the part of Read My Hips where I wrote about learning to like veggies as an adult, and how a cheerful green-skinned fella named Acorn Squash opened to floodgates to a newfound appreciation of fresh produce.

I recently paid a visit to my favorite pick-your-own apple orchard in Colt’s Neck, New Jersey — Eastmont Orchards.  They also grow varieties of squash and gourds.

Among other things, I brought home some healthy-looking acorn squash fresh off the vine.  I decided to try something new this season.

I stuffed them with savory couscous and topped them with melted cheddar.


Here’s how I did it.  You might find an even better way:

1. Washed and de-stemmed squash

2. Cut squash in half, created two “bowls”

3. Scraped out seeds

4. Steamed squash halves upside-down in my Nesco steamer, two at a time, for 15 minutes.

5. While squash was steaming, I cooked couscous from a box.  I used olive oil and my own mixture of seasonings: rosemary, thyme, parsley, salt, garlic powder, onion powder.

6. Placed steamed squash halves in a brownie pan, moistened insides with a touch of heart-friendly butter spread

7. Stuffed squash with cooked couscous

8. Placed slices of cheddar cheese on top of squash halves

9. Baked squash at 375 degrees for 10 minutes (or until cheese melts)

Serve each half in a bowl large enough to accomodate it.  Use a spoon to scoop squash away from its outer skin along with couscous and cheese.

Voila!  A hearty, delicious autumn meal, fresh from the pumpkin patch!

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