Ingredients
- Two 1-lb acorn squash, halved and seeded
- 2 tsp olive oil
- 1/2 yellow onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 large stalk celery, finely chopped
- 1/2 cup frozen peas, thawed
- 1/2 cup BPA free canned chickpeas, drained and rinsed
- 2/3 cup unsweetened raisins
- 1/4 cup whole wheat couscous
- 8 oz low sodium chicken broth
- 2 tsp cumin
- 2 tsp za’ater or ground coriander
- 1/4 tsp each salt and pepper
- 2 tbsp chopped fresh parsley
Directions
One: Preheat oven to 350 – In large baking pan place squash cut side up- add ¼ inch of water to pan and bake for 35 min until fork tender (use two pans in necessary)
Two: Meanwhile, in large sauté pan heat oil on med- add onion, carrot, celery, and cook until slightly soft (about 5 min) – stir in peas, chickpeas, raisins, couscous, broth, cumin, za’atar, salt, and pepper. Cover and cook undisturbed for2-3 minutes. Remove from heat and let stand covered until liquid is absorbed (about 5 min) – sprinkle with parsley and fluff with fork.
Three: To serve spoon couscous mixture into cavity of each squash. Cook one squash- pureed one half for baby food and save done half for my supper. In pan I added 1 tbsp olive oil and added ½ yellow onion chopped and one stalk celery chopped- cooked until soft- added ½ cup chickpeas(drained/rinsed), added cumin and coriander to taste, added tbsp raisins, ½ cup precooked wild rice, and ½ tsp honey!
My squash took closer to 45 min to cook until tender…when done I added my mixture to one half and it was delish!! I had wild rice all cooked in the fridge so did not have to add any liquid etc. literally took 5 minutes to sauté stuff up when squash was done!!
This made one serving in a ½ squash but it was still a lot! I did not finish it all!
