Stuffed Roasted Acorn Squash
Tuesday, June 02, 2015
Prep time: 15 minutes
Cook time: 55 minutes
2 acorn squash, cut in half, seeded
4 tsp. honey
1 1/4 cups low-sodium, fat-free chicken broth
1 cup Israeli couscous or orzo pasta
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)
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.
301 calories, 3g fat, 0g saturated fat, 0mg cholesterol, 42mg sodium, 63g carbohydrate, 4g fiber, 8g protein