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FOOD: Roasted acorn squash-couscous

1 acorn squash, halved and seeded
1 c. couscous
2 c. water
1/4 c. dried apricots
1/4 c. golden raisins
2 tsp. nutmeg
2 tsp. cinnamon

to roast the acorn squash, place the halves open side down on a baking sheet for approximately 25-30 min at 400 degrees. flip over and roast another 20-25 min. the squash should be easy to remove with a fork.

boil 2 c. water and add 1 c. couscous, reduce heat. cook for about 20 minutes until water absorbed.

remove squash from shells and stir into couscous.

add raisins, nutmeg, cinnamon and cut up apricots.

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This entry was posted on March 1, 2011, 17:01 and is filed under vegan/ vegetarian. You can follow any responses to this entry through RSS 2.0. Both comments and pings are currently closed.