Middle-eastern stuf fed a corn squash – Cuisinart Compact Digital Toaster Oven Broiler TOB-100 User Manual
Page 17

8
Middle-Eastern Stuf
fed a
corn Squash
Not only are the flavors rich and delicious, but the differ
ent textures of the
couscous filling make this a standout at any dinner table. They make for a
beautiful presentation as well.
Makes 2 servings
1
small acorn squash (about 1¾ pounds),
halved widthwise and seeded (cutting along the ridges
of the squash ensures perfectly even halves)
1½
tablespoons olive oil, divided
¼
teaspoon sea or kosher salt, divided
2
pinches freshly gr
ound black pepper, divided
1
small shallot, finely chopped
½
cup Israeli (or pearl) couscous
¼
teaspoon ground cumin
¼
teaspoon ground cinnamon
1
cup chicken broth plus 2 tablespoons, low sodium
¼
cup chopped dried apricots (about 4 to 5 apricots)
2
tablespoons toasted pistachios
1 .
Preheat the T
oaster Oven set to Bake at 350°F with the rack in position A .
2 .
Line the baking tray with foil and put the squash, cut side up, on top . Brush
the inside of each squash with ½ tablespoon of the olive oil and sprinkle with
a pinch each of the salt and pepper . Bake until the flesh of the squash is just
fork-tender, about 25 to 30 minutes
. Remove and r
eserve .
3 .
While squash is baking, make the couscous filling: Put remaining olive oil in
a sauté pan set over medium/medium-low heat . Once hot, add the shallot
with a pinch each of the salt and pepper . Sauté until softened
. Add the
couscous, cumin, cinnamon and remaining salt and pepper
. Sauté for about
1 minute to toast couscous . After 1 minute, add the br
oth . Bring to a str
ong
simmer and cook partially covered for a few minutes, stirring occasionally
.
Cook until liquid is almost completely absorbed by the couscous . Remove
pan from heat, add apricots and pistachios and mix to combine
. Cover and
set aside until squash is baked .
4 .
When squash is tender, evenly divide the couscous mixtur
e between the two
halves . Retur
n to the oven and bake until just golden on top, about 10 to 12
minutes .
5 .
Serve immediately .
Nutr
itio
nal
info
rm
atio
n p
er s
erv
ing
:
Cal
ori
es
423
(24
% fr
om
fat
) •
car
b. 7
4g
• p
ro.
10g
• fa
t 12
g •
sat
. fa
t 2g
• ch
ol.
0m
g •
sod
. 72
1m
g •
cal
c.1
09m
g •
fib
er
8g