Date, Cranberry, and Couscous Squash Bowls
When nature presents you with an edible bowl, I say it’s a sign.
Servings: 10 servings
- 5 small acorn squash
- 1 cup Israeli style whole wheat couscous
- 1 cup mix of dried cranberries and pitted chopped Medjool dates
- ¼ cup chopped fresh parsley plus more for garnish
- ¼ cup extra-virgin olive oil
- 1 lemon zest and juice
- ¼ teaspoon ground cumin
- Kosher salt
- Freshly cracked black pepper
- Tahini optional
- Preheat oven to 400°F. Line a baking sheet with parchment
- Cut 5 small acorn squash in half and scoop out seeds. Season squash with salt and pepper and drizzle with evoo.
- Roast, cut-side down on prepared sheet, until tender and lightly caramelized on the edges, about 50 minutes
- Prepare the couscous according to package directions. Transfer to a large bowl.
- Toss couscous with cranberries, dates, parsley, oil, lemon zest and juice, and cumin. Season to taste with salt and pepper.
- Evenly distribute couscous between each squash half.
- Serve warm or at room temperature, drizzled with tahini and garnished with parsley and lemon zest.
Adding one tablespoon of tahini equals an additional 90 calories.
Serving: 1g | Calories: 255kcal | Carbohydrates: 56.9g | Protein: 4.2g | Fat: 5.8g | Saturated Fat: 0.8g | Sodium: 24mg | Fiber: 5.5g | Sugar: 15.4g