Stuffed Acorn Squash

Apparently I am on a serious Indian kick and will make anything I can with curry powder. This was the first time I have ever had acorn squash and it will certainly not be the last. The sweet caramelized squash and spicy curry was an absolutely delicious combination.

I have seen many stuffed acorn squash recipes but none caught my eye quite like Tasha's at The Brick Kitchen. I took a few creative liberties since I am seriously incapable of following any recipe but I loved the way it turned out. The amount of stuffing this makes easily serves four but can also serve two very hungry people if you only have one squash

2  1lb acorn squash, halved with seeds and pulp removed
1/4 cup water
pinch of salt

2 tsp olive oil
1 1/2 tbsp minced garlic
1/2 small white onion, finely diced
3 medium carrots, peeled and diced
1 1/2 tbsp curry powder
1/2 tsp cumin

1 15 oz can chickpeas, drained and rinsed
1/2 cup fresh spinach, rinsed and roughly chopped

1/4 cup whole wheat couscous
1/3 cup water

Preheat oven to 400F

Put squash cut side down in a glass dish lined with tinfoil with 1/4 cup water in the bottom

Roast in the oven for 30-40 minutes until the squash are tender 

While the squash are roasting sauté the onion, garlic, and carrots with the olive oil until cooked

Bring 1/3 cup of water to a boil, add couscous, cover, and take off the heat

Let sit for 5-6 minutes until couscous has absorbed all the water

Mix the curry powder, cumin, spinach, and sauteed vegetables into the couscous
(I ended up adding just a little bit more curry powder so definitely taste it and see what you think)

Turn the squash halves over, sprinkle with a little bit of salt, and divide the couscous between each squash half

Servings 4

Per serving (1 squash half and 1/4 of the couscous filling) 350 calories