A delicious, comforting Buttercup squash stuffed with couscous, spinach, cilantro, onions, and topped with feta cheese that is both sweet and savory. Great for that cold fall night!
Preparation Time
20 mins
Cooking Time
1 hr 23 mins
Total Time
1 hr 43 mins
Calories
908 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until heated through, about 15 minutes.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet.
Step 3
Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to face up and let cool slightly.
Step 4
Bring 2 1/4 cups water to a boil in a saucepan; remove from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Step 5
Bring a large pot of water to a boil. Add spinach and cook until wilted, 3 to 5 minutes. Drain; use paper towels to squeeze out excess moisture. Fold into couscous.
Step 6
Melt margarine in a skillet. Add onion; cook and stir until browned, about 10 minutes. Mix onion into the couscous mixture. Stir in seasoned salt, salt, and pepper.
Step 7
Stuff acorn squash halves with couscous mixture. Sprinkle feta cheese on top.
Ingredients
1 tablespoon margarine
salt and ground black pepper to taste
2 ¼ cups water
2 tablespoons chopped fresh cilantro
¼ cup crumbled feta cheese
½ small onion, chopped
1 acorn squash, halved and seeded
1 ½ cups whole wheat couscous
1 bunch fresh spinach, trimmed and coarsely chopped
