Stuffed Acorn Squash




Cut acorn squash in half and deseed. Sprinkle with salt and coat with olive oil.

Step 1

Bring veggie broth to a simmer. Add couscous, give it a good stir, turn down heat and set aside.

Step 2

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

Step 3

Fry green onions and garlic in some oil. Then add mushrooms and fry until golden brown.

Step 4

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

Step 5

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

Step 6

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

Step 7


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