Thanksgiving Recipes – Acorn Stuffing
Ingredients:
1 No – Squash
2 tbsp – Olive oil
1 cup – Couscous
1 No – Green onion finely chopped
2 tbsp – Organic California Raisins
1 tbsp – Pecans toasted chopped
1 tbsp – Apricots or cranberry dried chopped
1/2 cup – Feta cheese
1 cup – Vegetable stock
Salt to taste
Pepper to taste
Paste
1/8 tsp – Cardamom seeds
1/4 tsp – Cumin seeds
2 No – Garlic clove
1 tsp – Coriander seeds
3 No – Chillies dried
1 No - Cinnamon stick (approx 1/8 tsp)
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Method:
Grind the paste mix and set aside.
Steam squash halves until tender. Drain and place on a baking sheet.
Heat oil in a saucepan and add onion and saute until soft.
Add the paste and fry for few minutes.
Add stock and bring to the boil.
Remove from heat and add couscous. Let the mix stand until liquid is absorbed. Fluff with a fork and add the remaining ingredients except for cheese.
Fill squash with the couscous mixture and top with cheese. Bake till the cheese begins to brown.
You can add this filling in peppers, portobello mushrooms as well as in aubergines.
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