Roasted Stuffed Acorn Squash

with couscous / chickpeas / dates / goat cheese

Onions / Carrots / Celery / Garlic / Lemons - Prep as directed. Combine onions, carrots and celery in one container. Store garlic and lemon wedges each in a separate container. (Can be done up to 5 days ahead).

Cook couscous - (Skip if couscous was already made ahead on Monday.) If prepping right before cooking, get acorn squash in the oven before making couscous. Combine stock, salt and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)

Squash - Slice in half and scoop out seeds. (Video link is for butternut squash, but halve and scoop out seeds as shown). (Can be done up to 2 days ahead)

Beans - Drain and rinse beans. 

Heat oven to 450F / 232C.

Put acorn squash halves, cut-side down on a greased sheet pan. Roast until easily pierced with a fork, ~25 minutes.

While squash roasts, heat a skillet over medium-high heat. Add oil and then onions, carrots and celery to heated oil. Saute until vegetables are tender, 4 to 5 minutes. 

Add garlic, salt, cumin and coriander to vegetables and saute until spices are fragrant, ~2 minutes.

Stir in raisins, beans and couscous until couscous is heated through. 

When squash is finished cooking, remove from oven and turn on the oven's broiler. Turn squash cut-side up. 

Melt butter in the microwave and brush on the inside of the squash with a sprinkle of salt. Mash the squash with a fork just to break it apart a bit inside its shell. Spoon couscous filling into the inside of the acorn squash. Crumble goat cheese on top. 

Place acorn squash under the oven's broiler just until goat cheese begins to turn golden brown, 1 to 2 minutes. 

Serve stuffed squash halves with yogurt and lemon wedges to serve on top. Enjoy!