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Cashew Apple Couscous With Acorn Squash

60 Minutes
479 Calories
14 Ingredients
4 Servings



  1. Preheat oven to 350°F.
  2. Cut each squash in half lengthwise and remove the seeds and pulp.
  3. In a large baking dish, place the squash (flat side down) with about 1 inch of water in the dish. Bake 45 to 50 minutes or until tender.
  4. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add onion and celery and sauté for 2 to 3 minutes.
  5. Add mushrooms and sauté for 2 minutes.
  6. Add the apple, the remaining water, salt, onion powder, thyme, and cranberries.
  7. Increase heat and bring to a boil. Stir the couscous into the mixture. Cover. Remove from heat and let sit for 5 minutes. Fluff and stir with a fork.
  8. Mix in the cashew pieces and spoon couscous mixture into the cooked acorn squash halves.
  9. Makes 4 servings.


  • Calories 479
  • Sodium 526mg
  • Fat 11g
  • Protein 13g
  • Carbs 85g
  • Fiber 9g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 479
% Daily Value
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 526mg 22%
Total Carbohydrate 85g 28%
Dietary Fiber 9g 36%
Total Sugars 16g
Protein 13g
Calcium 36mg 4
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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