• Main dish

Stuffed Acorn Squash with Couscous

  • 4 servings
  • 20 min.
  • 38 min.

Cooking instructions


Preheat the oven to 205 ° C (400 ° F).


Cut the squash in half. Using a spoon, remove the seeds and filaments.


On a baking sheet lined with parchment paper, place the squash, flesh side up, and drizzle with half of the oil. Salt and pepper. Bake for 30 to 35 minutes.


Meanwhile, bring the beef stock to a boil in a saucepan. Remove from the heat, then add the Tipiak Whole Wheat Couscous to the pot and stir. Cover and let stand 5 minutes before flaking the couscous with a fork.


In another saucepan, heat the remaining oil over medium heat. Cook the ground beef, fluffing the meat with a wooden spoon, 5 to 7 minutes, until no longer pink.


Add the red pepper to the meat and continue cooking for 2 to 3 minutes.


Add the couscous, parsley and Cajun spices. Stir.


Stuff the cooked squash with the couscous mixture. Cover with cheese.


Continue cooking in the oven for 6 to 8 minutes.


Set the oven to the “broil” position and bake for 2 to 3 minutes, until the cheese is golden brown.