Stuffed Roasted Acorn Squash

Dairy-free
Egg-free
Nut-free
Soy-free
Heart-Healthy
High-Fiber
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
1 hour, 10 minutes

Ingredients

  • 2 acorn squash, cut in half, seeded
  • 4 tsp. honey
  • 1 cup Israeli couscous or orzo pasta
  • 1 1/4 cups low-sodium, fat-free chicken broth
  • 2 tsp. olive oil
  • 1 tbsp. grated lemon peel
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • Fresh Italian (flat-leaf) parsley sprigs (optional)

Directions

Prep Time
15 minutes
Cook Time
55 minutes
Ready in
1 hour, 10 minutes
  1. Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray. Place squash cut side down on baking sheet. Bake 35 minutes or until tender. Turn squash cut side up and brush with honey; bake 10 minutes more.
  2. Meanwhile, in a medium pot bring broth to boiling. Add couscous; cook 8 to 10 minutes or until tender. Drain; return to pot. Stir in oil, lemon peel and red pepper flakes.
  3. Spoon couscous mixture evenly into squash halves. Top with parsley, if desired, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 300, Calories Fat 29, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 41mg, Carbohydrate 63g, Protein 7g
Serving Size1
Calories300
Calories Fat29
Calories (fat) extra9
Total Fat3g
Total Fat (extra)5
Saturated Fat0g
Saturated Fat (extra)2
Cholesterol0mg
Sodium41mg
Sodium (extra)2
Potassium866mg
Carbohydrate63g
Carbohydrate (extra)21
Fiber4g
Fiber (extra)17
Sugars4g
Protein7g
Vitamin A791IU
Vitamin A (extra)16
Vitamin C25mg
Vitamin C (extra)43
Iron2mg
Iron (extra)2