Name: Carolyn's Stuffed Acorn Squash
Ingredients: 2 acorn squash; 2 tablespoon butter; 1/2 cup couscous; 1 tablespoon extra-virgin olive oil; 1 onion, finely chopped; 3/4 pound meatless ground beef or cooked chickpeas; 1/2 cup walnuts, chopped; 1/4 cup dried cranberries; Salt and pepper, to taste

Carolyn's Stuffed Acorn Squash

By: Carolyn Scott of The Healthy Voyager

This autumn dish is fantastic for anyone who has ever wondered how to cook acorn squash. Whether you want a healthy recipe for Thanksgiving, or simply an easy fall dinner idea, Carolyn's Stuffed Acorn Squash is delicious and easy to make. With flavors of dried cranberries, walnuts, and ground beef, this acorn squash recipe is a true crowd pleaser. Try this hearty dish tonight!

Why You'll Love This Recipe

1. It's an impressive Thanksgiving side dish: Need a standout dish for your Thanksgiving table? Carolyn's Stuffed Acorn Squash will leave your guests in awe with its beautiful presentation and delicious flavors.

2. Simple to make: Even if you're a beginner in the kitchen, this recipe is easy to follow and doesn't require any fancy ingredients. Just stuff, bake, and enjoy!

3. Packed with nutrients: Acorn squash is rich in Vitamin C, Vitamin A, and fiber, making this dish a healthy option for those looking to stay on track with their nutrition goals.

4. Versatile recipe: While Carolyn's Stuffed Acorn Squash is a hit on its own, feel free to get creative and add your favorite ingredients to the stuffing mix. You can customize it to your liking with different nuts, fruits, or even switch out the ground beef for a vegetarian option.

5. Perfect for a cozy fall night: As the weather gets cooler, nothing beats a warm and comforting meal like stuffed acorn squash. The combination of savory beef, tart cranberries, and crunchy walnuts will have you feeling cozy and satisfied in no time.

Ingredients

2 acorn squash
2 tablespoons butter
1/2 cup couscous
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
3/4 pound meatless ground beef or cooked chickpeas
1/2 cup walnuts, chopped
1/4 cup dried cranberries
Salt and pepper, to taste

Instructions

Preheat the oven to 400 degrees F.
Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright.
Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash.
Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil.
Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.
Meanwhile, prepare the couscous according to the package directions and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.
Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.