Couscous-Stuffed Acorn Squash with Red Leaf Lettuce Salad

Chorizo-Stuffed Acorn Squash
adapted from the recipe at Real Simple
1-2 acorn squash (about 1 1/2 lbs. each), halved and seeded
1 cup couscous
1 cup shredded sharp cheddar cheese
2 Tab. your favorite fresh herbs (optional)
3 Tab olive oil
salt and pepper to taste

1 Tab. red wine vinegar
1 head red leaf lettuce, shredded

Heat oven 450 F. Place squash halves cut-side down in a baking dish, add 1/4 inch water, cover with foil and bake 25-30 minutes or until tender.

In a med. pot, cook couscous according to the package directions. When cooked, add the cheddar cheese, any fresh herbs you would like to use, 1 Tab. oil and salt and pepper.

Turn squash over so that the cut-sides are up and fill them with the couscous mixture. Bake until filling is warmed through (5-10 minutes).

Side Salad:
In a large bowl, whisk together the vinegar, the remaining 2 Tab. olive oil and salt and pepper. Add the lettuce and toss to combine.

Serve squash and salad.

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