Squash Stuffed With Curried Couscous And Raisins Food

COUSCOUS-STUFFED ACORN SQUASH

Steps:

• 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.

STUFFED BUTTERNUT SQUASH WITH CURRIED COUSCOUS SALAD

Steps:

• butternut squash: Position a rack near the center of the oven and preheat the oven to 425ºF. Halve the squashes, and remove the seeds. Arrange the butternut squash on a baking sheet, cut side facing up and drizzle them with the oil. Sprinkle each with a pinch of salt and pepper and 1/2 teaspoon of brown sugar. Roast the squash for 48-52 minutes or until fork tender. Remove from the oven and let cool for several minutes before stuffing.
• curried couscous: While the butternut squash is roasting cook the couscous according to package directions. Place the couscous in a bowl to cool to room temperature. In a small bowl or mason jar, combine the olive oil, honey, curry powder, a pinch of salt, and pepper whisk or shake to combine. Drizzle the dressing over the couscous and stir to combine. Add the scallions, parsley, pecans, and cranberries. Taste and adjust seasonings or curry powder to taste.
• assemble: Scoop out some of the squash if you find its too much per serving. Reserved squash can be used for other meals. Top butternut boats with prepared couscous salad. I find these taste best served at room temperature.

SQUASH WITH COUSCOUS

Steps:

• Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger, cinnamon, cumin, and 1/2 teaspoon each salt and pepper; cook 1 minute. Add squash and tomato paste; cook 3 minutes more.
• Stir in broth and zest; simmer until squash is tender and sauce is thickened, 12 to 15 minutes. Season with salt and pepper.
• Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put couscous and raisins in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash and sauce.

CURRIED COUSCOUS

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

COUSCOUS & SAUSAGE-STUFFED ACORN SQUASH

Steps:

• Cut squash lengthwise in half; remove and discard seeds. Sprinkle squash with salt and pepper; place in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Add sausage; cook and stir 2-3 minutes or until lightly browned., Add stock; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until stock is absorbed. Spoon over squash. If desired, top with feta cheese.

CHICKEN WITH CURRY ROASTED SQUASH

Steps:

• Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.

MOROCCAN-STYLE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
• Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

DELICATA SQUASH STUFFED WITH CURRIED WILD RICE

Steps:

• Preheat oven to 350°F.
• Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.
• Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews and apples, and continue cooking until apples are soft. Add rice, yogurt and chutney, and toss well.
• Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.

CURRIED COUSCOUS

Steps:

• Ina large saucepan, combine chicken broth, raisins, curry powder, and salt and bring to a boil.
• Remove from heat, and stir in couscous. Cover and let stand for 5 minutes.
• Fluff with fork and cook uncovered.
• Combine oil, lemon juice, sugar, and almonds and toss with couscous.
• Sprinkle green onion over top and serve.

ACORN SQUASH STUFFED WITH CURRIED MEAT

Steps:

• Cut acorn squash in half from stem to tip and scrape out seeds; set aside.
• In a heavy, non-reactive (such as enameled) skillet, melt the butter over medium heat.
• Sauté onion for 2-3 minutes.
• Quick trick: Use one of those handy green peeling/coring/slicing units that attach to the counter with suction.
• You can find these at most stores for around$20—if you don’t have one, I recommend getting one.
• They work really well, and save lots of time!
• Core and slice the apple with the peeling arm wedged out of action.
• Slice the spiral to form small, uniform dice.
• Add the apple, garlic and curry powder to the skillet.
• Sauté, stirring, for about 3 more minutes, or until apple is beginning to soften and curry has become quite fragrant.
• Add lamb and mix thoroughly, breaking up chunks.
• Brown lamb and stir in cumin, cayenne and salt.
• Add cream; allow to boil and reduce until thick.
• Pack as much of the lamb mixture as possible into the hollowed out squash halves.
• Place the squash in a baking dish just large enough to hold them upright.
• Pour 1 inch of boiling water in the dish and cover tightly.
• If baking in the oven, use foil.
• If microwaving, use microwave-safe plastic wrap, ventilated with 2 slits.
• Bake in preheated 400 F degree oven for 1 hour, or at 70% power in microwave for about 25 minutes, until the flesh of the squash is tender when pierced with a fork.

SQUASH STUFFED WITH CURRIED COUSCOUS AND RAISINS

Steps:

• 1. Preheat the oven to 350 degrees F. Heat the oil in a skillet over medium-high heat. Add the onion and garlic and saute for 3 minutes. Add the curry powder, cumin, salt, and pepper and saute for 2 minutes. 2. Add the couscous and raisins and saute for 1 minutes. add the brother and bing to a boil. Cover and turn off the heat and let teh couscous stand for 5 minutes. 3. Mix in chickpeas parsley. 4. Mound the stuffing into the squash halves and place in a baking dish. Sprinkle with cheese. 5. Bake for 30 to 35 minutes until the squash is tender.