Whole baked squash with spiced couscous
serves 2
Easy
Total time:
The best filling for squash. This whole baked dish using acorn squash is stuffed with couscous and spiced with ras-el-hanout, harissa and pistachio - all of which give it an interesting Middle Eastern flavour. Drizzled with pomegranate molasses to finish balances the sweetness of the squash and the spices.
Skip to ingredients
- 2 tbsp dried sour cherries or dried cranberries
- 2 acorn squash or other small squashseeds scooped out and brushed inside with olive oil
- 1 teacup soaked in 1 teacup of boiling water with a few saffron threads couscous
- 4 tbsp pistachios
- 3 tbsp parsleychopped
- 1 tsp harissadepending on how hot you like it
- 1 tsp (optional) available from seasonedpioneers.co.uk ras-el-hanout
- (optional) available from Middle Eastern shops or Sainsbury’s Special Selection pomegranate molasses
- melted butterto serve
Nutrition: per serving
- kcal471
- fat12.4g
- saturates0g
- carbs83g
- sugars0g
- fibre7.1g
- protein12g
- salt0.05g
Method
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.