Packed with fiber and flavor, our roasted squash is the perfect addition to any meal or served alone.
1 stuffed squash
Garlic cloves, sliced
Spinach or kale, chopped
Preheat the oven to 400º F. Remove the tops and insides of both acorn squash and rub the interior with olive oil. Place on a baking sheet (cut side down), cover the squash with aluminum foil and roast for 30 minutes, or until squash is easily pierced with a fork.
While the squash bakes, prepare the filling. Cook garlic, shallot and mushrooms in an oiled skillet for 3 to 4 minutes, then add spinach until wilted. Mix in the cooked couscous, pecans, lemon juice, and parsley. Set aside.
Remove squash from the oven and cool until they are safe to touch. Fill squash with the stuffing and return to the oven. Cook for 15 minutes, then top with parmesan and cook a few minutes longer, until the cheese is melted and bubbling. Cool slightly before serving.
Batch cooking note: this can be made 2 days ahead. Follow the recipe up until the point that the filled squash go back into the oven. Refrigerate partially baked + filled squash until you want to finish baking them.