Vegan Maple Roasted Stuffed Acorn Squash

What a gem the acorn squash is. Not only does it have a very delectable flesh when roasted, but it keeps its adorable acorn shape which is perfect to stuff with a variety of different fillings. It's also probably the easiest of the squash family to prepare and cook.  Me gusta acorn squash.

Ingredients:

• 1 acorn squash
• 2 T maple syrup
• 1 T olive oil
• 1 apple
• 1 onion
• 1/4 c toasted hazelnuts
• 1/2 c dried cranberries
• 1/2 c dry couscous
• 2/3 c water
• salt and pepper 

1. Preheat oven to 450° F

2. Using a sharp knife. Cut acorn squash in half from stem to stem. Scope out pulp and seeds and discard. Lightly score the squash. In each squash rub 1 T of maple syrup and 1/2 T of olive oil covering the entire flesh of the squash. Sprinkle with salt and pepper.

3. In a baking dish, use tin foil to create little holders. I form a tube, then connect to make a circle. This elevates the squash off of the baking dish so they don't stick or burn. Add about 1/4 inch of water to the pan.

4. Cover and bake for 30 minutes.

5. In a pan, roast the hazelnuts on medium heat until they begin to lightly brown. They will also smell amazing so resist the urge to pop one in your mouth because you will burn yourself (I tried, and it hurt!).

6. After 30 minutes. Remove the tin covering and continue to roast for an additional 30-40 minutes until the flesh is nice and tender.

7. While the squash is finishing up. Chop the hazelnuts into small pieces and dice the dried cranberries.

8. Dice the onion and the apple. Squeeze some lemon juice over the apples so they do not begin to oxidize and turn brown.

9. In a sauce pan add the couscous to boiling water. Turn off the heat.

10. Put the lid on top and let the couscous sit for 5 minutes while it absorbs the water.

11. Using a fork, fluff the couscous and add in the hazelnuts, cranberries, onion and apple until all incorporated.

12. Remove the acorn squash from the oven. Scope a cup of couscous into the center of the acorn squash. The flesh should be tender enough that it pulls away from the skin with either a spoon or a fork. 

While the roasting of the squash takes the longest portion of time. Overall prep is quite fast and easy which makes this a good go-to when you don't want to do a lot of kitchen work, but are also not running out the door. I love that the built-in-bowl is perfect for housing all sorts of fillings, but this couscous has it all. It's nutty from the hazelnuts, tangy and sweet from the apples and cranberries, and the onion gives it that slight bite that cuts through it all. The maple on the acorn squash just ties it all together just perfectly. I kinda love this a lot!

Cheers,

Kate