1 cup couscous
1 cup apple juice
1/4 cup prunes, pitted & chopped
1/4 cup dried cranberries
1/4 cup dried apples
1/4 cup apple juice concentrate, - thawed
1/4 tsp cardamom, ground
1 tbsp maple syrup
4 each acorn squash, halved & - seeded
1/4 cup pecans, toasted & chopped, - option, al
A Recipe for
Acorn Squash Stuffed With Apple Couscous
My favorite animal is steak. |
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Never eat more than you can lift. |
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Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
This Recipe for Acorn Squash Stuffed With Apple Couscous is one of thousands in the Recipes-to-go Fruit Cookbook.
Hunger is the best sauce in the world. |
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Mothers, food, love, and career, the four major guilt groups. |
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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This is a recipe for Acorn Squash Stuffed With Apple Couscous from the recipe cookbook of Recipes-to-go (Fruit)
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
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As a child my family's menu consisted of two choices: take it or leave it. |
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Life is uncertain. Eat dessert first. |
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Research tells us fourteen out of any ten individuals likes chocolate. |
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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Place couscous in a small mixing bowl. Set aside.
Bring apple juice to a boil in a small saucepan & pour over the
couscous. Cover & set aside until the juice is absorbed. This will
take 15 minutes.
Stir in the fruit, apple juice concentrate, cardamom & maple syrup.
Set aside.
Steam squash halves until tender, about 15 minutes. Drain & place on a
baking sheet. Preheat oven to 350F. Fill squash halves with the
couscous mixture & bake for 20 minutes. Top with pecans & serve.
"Vegetarian Gourmet" Winter, 1995
Serves: 8
Acorn Squash Stuffed With Apple Couscous Recipe brought to you by Recipes To-Go