Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Acorn squash stuffed with apple couscous   Yield: 8 Servings   1 c Couscous      1 c Apple juice 1/4 c Prunes pitted & chopped      1/4 c Dried cranberries 1/4 c Dried apples      1/4 c Apple juice concentrate -- thawed 1/4 ts Cardamom ground      1 tb Maple syrup 4 ea Acorn squash halved & -- seeded      1/4 c Pecans  toasted & chopped -- optional 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