Whole baked squash with spiced couscous

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• Kennarf

  17 December 2007

  Kennarf rated this recipe

  

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• Lizzie

  14 September 2008

  Lizzie rated and commented on this recipe

  

  Very good. I've made it with acorn squash and small butternut; the seed cavity in the butternut was quite small so I scooped out the cooked squash and added it to the stuffing mixture. I added a bit more parsley and some coriander as well. It's good with cooked rice as well as with couscous. One quibble; how big is a teacup? I used my teacup but it gave too much coucscous. A clearer measure would be helpful

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• Jess

  16 November 2008

  Jess commented on this recipe

  Bit disappointing - felt like it needed some sauce with it, a bit dry.

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• playtime8978

  21 October 2012

  playtime8978 rated and commented on this recipe

  

  This was lovely, I didn't have all the ingredients so had to adapt it slightly, I used no saffron and I used walnuts instead of pistachios. I could not find any pomegranate molasses but used plenty of melted butter ( I have been ill with flu and not eating so I will forgive myself, this time) I used a harlequin squash and managed to eat about 2/3rds of it before the squash won. I will definately be making this again but will try and get pistachios rather than using walnuts and will carry on my search for pomegranate molasses I am just worried it will cost too much to buy for an occasional dressing.

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Ingredients

• 2 acorn squash or other small squash , tops sliced off, or 1 butternut squash, halved, seeds scooped out and brushed inside with olive oil
• 1 teacup couscous soaked in 1 teacup of boiling water with a few saffron threads
• 4 tbsp pistachios
• 3 tbsp parsley , chopped
• 1 tsp harissa , depending on how hot you like it
• 1 tsp ras-el-hanout (optional) available from seasonedpioneers.co.uk
• butter , melted to serve
• 2 tbsp dried sour cherries or dried cranberries
• pomegranate molasses (optional) available from Middle Eastern shops or Sainsbury's Special Selection

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 1 hour

Vegetarian

Ingredients

• 2 acorn squash or other small squash , tops sliced off, or 1 butternut squash, halved, seeds scooped out and brushed inside with olive oil
• 1 teacup couscous soaked in 1 teacup of boiling water with a few saffron threads
• 4 tbsp pistachios
• 3 tbsp parsley , chopped
• 1 tsp harissa , depending on how hot you like it
• 1 tsp ras-el-hanout (optional) available from seasonedpioneers.co.uk
• butter , melted to serve
• 2 tbsp dried sour cherries or dried cranberries
• pomegranate molasses (optional) available from Middle Eastern shops or Sainsbury's Special Selection

Per serving

471 kcalories, protein 12g, carbohydrate 83g, fat 12.4 g, saturated fat 1.7g, fibre 7.1g, salt 0.05 g

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