Chicken and Couscous Stuffed Acorn Squash

Chicken and Couscous Stuffed Acorn Squash

Chicken and Couscous Stuffed Acorn Squash


2 acorn squash
2 Tbls melted butter mixed with ½ c brown sugar
1 cup uncooked Israeli couscous
3 Tbls olive oil
3 chicken breasts
½ tsp cumin
¼ tsp red chili flakes
¾ c onions, chopped
½ c carrots, chopped
¼ c celery, chopped
3 garlic cloves, minced
¾ c white wine
6 dried apricots, chopped
¼ c dried cranberries
Zest of 1 lemon
Juice of ½ lemon


Preheat oven to 400 degrees. Cut the ends of the acorn squash off and then in half horizontally. Take the seeds out with a spoon. Place on a parchment lined baking dish and brush brown sugar/ butter mixture on insides. Bake for 25-30 minutes or until squash is tender.

While squash is baking cook the couscous. Heat sautee pan on medium high, and put 3 tbls of olive oil in. Add onions and carrots and cook for 3- 4 minutes. Add cumin, red chili flakes, celery, and garlic cloves and cook for another 2 minutes. Add Chicken and sautee until almost done. Add the white wine, dried cranberries, and apricots and simmer until the liquid is almost gone. Add in cooked couscous, lemon zest, and lemon juice.

Season to taste with salt and pepper. Then remove from heat and fill cooked acorn squash. Bake in the oven for another 5 minutes.

Enjoy with a glass of the 2016 Chateau Ste Michelle Pinot Blanc!

Wine Pairings