A-Corny Little Dinner: Apricot-Pistachio Stuffed Squash

Grab this

• 2 medium acorn squash, halved from stem to tip and seeded
• 1 tablespoon olive oil, divided
• 1/2 teaspoon fine salt, divided
• 1/4 teaspoon ground black pepper
• 1 cup whole-wheat couscous
• 1 cup boiling low-sodium vegetable broth
• 1 cup cooked chickpeas, drained and rinsed
• 1/3 cup dried apricots, finely chopped
• 1/4 cup unsalted shelled pistachios, roughly chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/3 cup chopped fresh parsley
• 1 teaspoon finely grated lemon zest

Do this

1. 1. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2. 2. Brush the cut sides of the squash with 2 teaspoons olive oil. Season with 1/4 teaspoon salt and the pepper, then place cut-side down on the prepared sheet.
3. 3. Roast for 30 to 35 minutes, until the squash is tender when pierced with a fork and caramelized around the edges.
4. 4. Meanwhile, put the couscous in a heatproof bowl. Pour over the boiling vegetable broth, cover, and let stand for 8 minutes. Fluff well with a fork.
5. 5. Fold the chickpeas, apricots, pistachios, lemon juice, cumin, cinnamon, remaining 1 teaspoon olive oil, remaining 1/4 teaspoon salt, parsley and lemon zest into the couscous.
6. 6. Turn the roasted squash cut-side up. Divide the couscous mixture among the four halves, mounding it gently, and return to the oven for 5 minutes to warm through.
7. 7. Serve one stuffed squash half per person while hot. Scoop a little tender squash into every bite of the filling.