Empty My Fridge
Mediterranean Stuffed Acorn Squash: Thanksgiving Sides
Ingredients
- Acorn squash · halved seeded2
- Olive oil3–4 tbsp
- Saltto taste
- Mushroom · chopped5–6
- Couscous½ cups
- Chicken broth⅓ cups
- Bell pepper · diced1
- Scallion · thinly sliced3
- Garlic · grated2
- Black pepper · groundto taste
- Feta cheese4 oz
- Pine nut¼ cups
- Oregano · dried½ tsp
- Mint · chopped1 tbsp
- Lemon2 tbsp
Instructions
- Preheat the oven to 400°F (200°C).
- Rub the squash halves all over with olive oil, salt the insides well, and place them cut side down on a baking sheet. Cover with foil and bake for about 45 minutes, until tender.
- Bring 1/3 cup broth to a boil, stir in the couscous with 1 tablespoon olive oil, cover and let stand 5 minutes, then fluff with a fork.
- Cook the mushrooms in 2-3 tablespoons olive oil over medium heat for 5-6 minutes, until golden.
- Add the bell pepper and scallions and cook over medium heat for about 5 minutes, until soft. Season with salt.
- Toast the pine nuts in a dry pan over medium-low heat for about 4-5 minutes, until lightly golden.
- Mix the vegetables into the couscous with the remaining filling ingredients. Taste and adjust the seasoning.
- Fill the squash with the mixture and bake uncovered for 15 minutes.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
GarlicCheeseLemonScallionBell pepperMushroomFeta cheesePine nut
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.