Stuffed Acorn Squash




Deseed acorn squash with a spoon. Sprinkle with salt and coat with olive oil.

Step 1

Place the acorn squash halves upside down onto a baking sheet lined with parchment paper and bake.

Step 2

Bring veetable stock to a simmer. Add couscous, give it a good stir and set aside.

Step 3

Toast cashews in a pan on medium heat until golden brown. Then remove from the pan.

Step 4

Fry green onion and garlic in some olive oil over medium heat. Then add mushrooms and fry until golden brown and crispy.

Step 5

In a small bowl, mix together olive oil, salt and mixed herbs.

Step 6

Add fluffled couscous, toasted cashews, chestnuts and feta to the mushroom mix.

Step 7

Fill roasted acorn squash with the stuffing, sprinkle with fresh herbs and enjoy!

Step 8


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