I have a delicious winter recipe to share that was created by my daughter. It is Stuffed Acorn Squash. These squash are usually prepared sweet, but this little gem is savory and a wonderful winter meal. I pair it with a simple salad of red-leaf lettuce and apples served with the champagne/walnut oil dressing I featured here and a small glass of white wine. Uummm...
Here's the recipe
2 acorn squash, roasted
1.5 cups cooked shredded and/or chopped chicken
1 cup Israeli couscous, cooked with mushroom bouillon and chicken broth
1/4-1/2 cup chopped green onions, green parts included
1-1/2 tablespoon bacon grease (kind of important for flavor)
Cut squash in half. Then cut a little off the bottom so it will have a flat surface to set on when upright. Scrap out seeds and discard.
Bake squash uncovered and cut-side down at 350 degrees for about 45 minutes.
While squash cooks, prepare the couscous (10-15 minutes).
In a separate skillet, melt bacon grease, add chicken & green onions till onions are wilted.
Scrap out squash, leaving enough flesh to have a little bowl that will hold the mixture. Combine the scraped squash, the couscous and the onion/chicken mixture to the squash shells. Top with grated Parmesan cheese and serve.
I added some kale to the onion/chicken mixture to sneak a little more nutrition and color. I was also a little short on the amount of chicken so I added some ham I had on hand. This recipe is great for using up whatever you have or would want to add. Some other suggestions would be to add spinach or mushrooms.
They were delicious and I'm happy to have leftovers!