Not only are the flavors rich and delicious,
but the varying textures in this dish stand out at any dinner table.
2 acorn squashes (about 1¼ to 2 pounds each), halved lengthwise and seeded
2½ teaspoons olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 small to medium shallot, finely chopped
1 cup Israeli (pearl) couscous
1 cup chickpeas, drained and rinsed
½ teaspoon ground cumin
½ teaspoon ground cinnamon
2¼ cups chicken broth, low sodium
½ cup chopped, dried apricots
¼ cup shelled pistachios, toasted
Nutritional information per serving:
Calories 388 (16% from fat) • carb. 72g • pro. 11g • fat 8g • sat. fat 1g
• chol. 14mg • sod. 618mg • calc. 108mg • fiber 8g
1. Adjust the rack to position 2. Set the oven to Bake at 350°F for 35 minutes.
2. Line the baking pan with foil and put the squash halves, cut side up, on top. Brush the inside of each squash with oil, about ½ teaspoon per half, and sprinkle each with salt and pepper, about a pinch per half. Bake in the preheated oven for the allotted time, or until the flesh of the squash is just fork tender. Remove and set aside.
3. While squash is baking, put the remaining olive oil in a sauté pan set over medium heat. Once hot, add the shallot and sauté until softened, about 5 minutes. Add the couscous, chickpeas, cumin, cinnamon and remaining salt and pepper. Sauté for about 1 to 2 minutes to toast the couscous. Add the broth and increase heat to bring the liquid to a strong simmer. Once simmering, cook partially covered, stirring occasionally for about 10 to 15 minutes, until almost all the liquid is absorbed by the couscous and the filling has a creamy consistency. Remove the pan from the heat, stir in the apricots and pistachios and cover. Let sit for 5 minutes.
4. Evenly divide the couscous mixture among the squash halves. Return squash to the oven and bake at 350°F for 10 minutes, or until just golden on top.