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Ingredients
- dried sour cherries or dried cranberries 2 tbsp
- acorn squash or other small squash 2, seeds scooped out and brushed inside with olive oil
- couscous 1 teacup soaked in 1 teacup of boiling water with a few saffron threads
- pistachios 4 tbsp
- parsley 3 tbsp, chopped
- harissa 1 tsp, depending on how hot you like it
- ras-el-hanout 1 tsp (optional) available from seasonedpioneers.co.uk
- pomegranate molasses (optional) available from Middle Eastern shops or Sainsbury’s Special Selection
- butter melted, to serve
Method
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Step 1
Roast the squash at 200C/fan 180C/gas 6 for 30-40 minutes or until tender. Mix the rest of the ingredients together, stuff the squash and bake for a further 10 minutes. Serve with extra melted butter and pomegranate molasses (if using) spooned over.
Nutritional Information
- Kcals 471
- Carbs 83g
- Protein 12g
- Fat 12.4g
- Salt 0.05g
- Fibre 7.1g
