Acorn Squash Stuffed with Couscous

Acorn Squash Stuffed with Couscous
serves 4

Acorn Squash Stuffed with Couscous makes a beautiful looking and tasting side dish.

1 acorn squash
2 teaspoons melted butter
1-1/2 cups low-sodium chicken broth (or water)
2/3 cup couscous
1/2 tablespoon balsamic vinegar

1 tablespoon olive oil
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
1/4 cup slivered almonds
1 tablespoon raisins.

Pre-heat oven to 350 degrees. Line baking sheet with foil.
Cut squash in half lengthwise. Remove seeds and brush melted butter inside and along the cut rim of the squash.
Place squash, cut side down on foil liked baking sheet, bake for 30 minutes.
Remove squash from oven and turn over, let cool.
Scoop out inside of squash leaving 1/4 to 1/2 inch meat around the shell.
Place the squash you scooped out into a bowl. Set aside to add to the couscous later.
Place chicken broth and couscous in microwaveable glass bowl. Stir, cook on high 3-1/2 minutes.
Fluff couscous with fork and add the remaining ingredients including the squash, mix well.
Put 1/4 of couscous mixture inside each squash shell. Put filled squash back into oven to warm, about 10 minutes.

Calories 250, Fat 8.6g, Cholesterol 5mg, Sodium 47mg
Fiber 4.1g, Sugars 2.1g, Protein 6.8g