CousCous Stuffed Acorn Squash

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As the weather cools I usually start craving different squash dishes, and warm baked dishes. Now, the “cool” part of the day here is still not dipping very low, but this acorn squash just sounded delicious!

It’s more of a “southwestern” take on it, or tex-mex… maybe? But this one turned out great! You can make it your own too by adding your own leftover meat from the week, or leaving the meat out and letting it be vegetarian!

This one is a good one!

Ingredients

  • 3-4 acorn squash (about 2-3 lbs each)
  • 1 cup couscous
  • 3 TB butter
  • 1 cup chicken or vegetable stock
  • ¼ tsp salt
  • 2 tsp cumin
  • 1 cup diced fire roasted tomatoes with green chilies
  • 1 can black beans
  • ½ cup grated mozzarella cheese
  • fresh minced cilantro for serving
  • hot sauce (optional)
  • 1/2 cup leftover turkey sausage crumbles
  • 3/4 cup leftover shredded pork
  • salsa (optional)

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Directions

  1. Preheat your oven to 375 degrees.
  2. Slice the tops off each acorn squash and scoop out the seeds with a spoon. Toss seeds in the garbage and lay the squashes, cut side down, on a greased foil lined sheet tray. Roast for about 30-40 minutes until very tender when pricked with a fork.
  3. While the squashes are roasting, prepare the filling. Bring the chicken stock to a boil in a medium sized saucepot with the butter, olive oil and the salt and cumin. Once boiling, add the couscous and remove from the heat and place lid on. 
  4. In the mean time, place the heated up pork (or whatever leftover meat) and the sausage in a large bowl, the can of tomatoes, black beans, and chopped cilantro into the bowl. Once the couscous is done (according to pkg), pour into the bowl with the other ingredients and mix well.
  5. Fill the inside of the squashes with the couscous mixture and top with mozzarella cheese. Broil on low for about 5-6 minutes until cheese melts.
  6. Top squashes with fresh cilantro, more hot sauce and salsa if desired.

Yield: 6-8 servings

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Enjoy!

And now, for the quote of the day:

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Lemon Poppyseed Chicken with Mint-Basil Couscous

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This is one of my “comfort” foods. Like, when I’ve had a long day, I like to make this and just inhale it! The chicken always turns out, and it always hits the spot.

This is my adaptation of Rachael Ray’s recipe: http://www.rachaelrayshow.com/recipe/15613_Lemon_Poppy_Chicken_With_Sweet_Pea_amp_Mint_Couscous/index.html

I only changed two things, so it’s still HER recipe. Please visit her website above for her version!!!

 

  • 2 1/2 cups vegetable stock, divided
  • 1/2 bag of frozen sweet baby peas
  • 1 cup israeli couscous
  • 3 to 4 tablespoons extra-virgin olive oil (EVOO)
  • 1 cup flour
  • Salt and pepper
  • 2 lemons zested, 1 juiced
  • 1 pound boneless, skinless chicken tenderloins, cut into bite-size pieces(I used 6 chicken tenderloins)
  • 2 cloves garlic
  • 2 tablespoons butter
  • 2 tablespoons poppy seeds
  • 10 leaves of basil, chopped
  • 10 leaves of mint, chopped

– See more at: http://www.rachaelrayshow.com/recipe/15613_Lemon_Poppy_Chicken_With_Sweet_Pea_amp_Mint_Couscous/index.html#sthash.5ikV4uxH.dpuf

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Directions:

Place a medium-size saucepot over high heat and add 1 1/2 cups of the vegetable stock. Bring to a boil then add the peas and the couscous. Place a lid on the pot and turn off the heat. Let sit for 5 minutes. (Israeli Couscous has different prep instructions. If you use this kind of coucous please follow the proper directions on the box!)

While the stock is coming up to a boil for the couscous, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3-4 tablespoons. While the skillet is heating up, place the flour on a plate. Toss the chicken in the flour to coat, shaking off any excess. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over.

Once the chicken has browned, add the remaining cup chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds. Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Turn off the heat and squeeze the juice of 1 lemon into the pan.

With a microplane or the smallest grade of a handheld box grater, grate in the garlic the last 2 minutes of cooking.

– See more at: http://www.rachaelrayshow.com/recipe/15613_Lemon_Poppy_Chicken_With_Sweet_Pea_amp_Mint_Couscous/index.html#sthash.5ikV4uxH.dpuf

 

Quote of the Day:

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