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Mediterranean Stuffed Acorn Squash

November 14, 2011

Much to the disdain of my husband, I recently have developed what I like to call a “vegetarian tendencies”. While I have absolutely no issues with eating meat, I have found more and more that I enjoy vegetarian dishes. This could never be a full-fledged commitment because not only do I love a good steak, but too many restaurants miss the boat by throwing vegetarian dishes on their menu as an after thought. Pasta? Tomatoes? Cheese? Done.

But lately I have found more and more exciting and worthwhile vegetarian dishes when eating out, and this makes me a happy girl. One such dish was a recent special at Sunset Grill here in Nashville. Half of an acorn squash, stuffed with a mixture of couscous, tomatoes, feta and other deliciousness. Brilliant. Not only do I love fall veggies, but stuffing with couscous was a wonderful idea – so needless to say, I loved it so much I had to come home and recreate it for myself. The next night. I couldn’t wait.

MEDITERRANEAN STUFFED ACORN SQUASH
 inspired by Sunset Grill 
serving size – 2, as side dish or small meal

1 acorn squash
1 small onion
4 cloves of garlic
olive oil
salt
pepper
1 cup dry couscous
1/4 cup sundried tomatoes, chopped
1/4 cup kalamata olives, pitted & chopped
1/4 cup feta
1 tsp garlic powder
1 tsp paprika
1 Tbsp lemon juice
freshly grated parmesan (optional)

Preheat oven to 375

Cut the squash in half lengthwise and scrape out seeds & stringy mess. Chop onion into big 1 inch chunks. On a baking sheet lay out the squash, onions and garlic gloves. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat all, roast for roughly 45 minutes, or until the squash is easily pierced with a fork.

Cook the couscous according to the package instructions (for mine it was 1 1/4 cup of water or broth brought to a boil, add 1 cup couscous & 2 Tbsp butter, stir, cover & remove from heat). When veggies are finished roasting, chop the garlic and onions. Add garlic, onions, sundried tomatoes, olives, feta, garlic powder, paprika and lemon juice to the couscous.  Add a good solid drizzle of olive oil (approx 1 Tbsp) and season to taste with salt. Stir to combine.

Spoon a good mound of the couscous mixture into the cavity of each squash. Pressing down to fit as much as possible. If desired, top the couscous stuffing with freshly grated parmesan. Return to the oven for 10 minutes (or until chesee topping is melty and delicious)

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