Ingredients
1 medium acorn squash1 cup water1/2 cup unsweetened apple juice1/3 cup uncooked couscous1/2 cup dried cranberries or cherries2 tablespoons chopped walnuts2 tablespoons chopped green onion1 tablespoon butter, melted2 teaspoons brown sugar1/8 teaspoon salt1/8 teaspoon ground cinnamon
Preparation
Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender.
In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.
